Prep Cook Pollo Regio 4416 Live Oak Street, Dallas, TX 75204
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
The prep cook handles the majority of the prep for all ingredients going into dishes during service. This position often works under little supervision, so you must be able to follow recipes and be well-versed in a variety of food products and techniques. The quality of the prep work is instrumental in the quality of the finished product, so attention to detail is paramount.
About this location
About Pollo Regio
Pollo Regio originated in Monterrey, Mexico and brought its authentic recipe for Mesquite-grilled chicken to Texas in the early 2000s. Pollo Regio was founded by Mr. Bazaldua. He set up a food trailer that was outfitted with a charcoal grill, over which he cooked his special-recipe marinated chicken. The demand for his chicken was so great that it wasn’t unusual for him to out sell everything by noon each day and already had people placing orders for the next day. It quickly became a successful concept and soon Pollo Regio moved into a regular storefront.
In 2007 Ricardo Camarena joined Pollo Regio as a franchisee and later on he became member and Vice president of the company. A few years later, Hector J. Rodriguez joined the company he became member and Chief Executive Officer. Pollo Regio’s principals have a great passion for innovation, efficiency, and the pursuit of the highest quality ingredients and products.
Mr. Bazaldua’s legacy continues to be an inspirational and integral part of Pollo Regio for today and future tomorrows
In 2007 Ricardo Camarena joined Pollo Regio as a franchisee and later on he became member and Vice president of the company. A few years later, Hector J. Rodriguez joined the company he became member and Chief Executive Officer. Pollo Regio’s principals have a great passion for innovation, efficiency, and the pursuit of the highest quality ingredients and products.
Mr. Bazaldua’s legacy continues to be an inspirational and integral part of Pollo Regio for today and future tomorrows
