Sauté Fry Cook - Mastro's Steakhouse

Overview

The primary responsibility of the Fry/Sauté cook is to properly prepare all items

utilizing recipe adherence and in the quantities ordered by the servers according to

Mastro’s Restaurants specifications.

Responsibilities

Duties/Responsibilities

 Maintain a neat and organized station

 Properly label and rotate all prepped product

 Always follow Mastro’s provided recipes

 Take direction from the Exec. and sous chefs and broiler.

 Accept, keep in order and prepare incoming orders.

 Notify your executive chef of any quality or specification concerns.

 Maintain proper sanitary conditions of your work area.

 Maintain equipment in good repair.

 Maintain positive communication with fellow staff chefs and management.

 Conduct yourself with concern for safety at all times.

Qualifications

Physical/Mental Requirements and Working Conditions

 Ability to stand at least ¾ of your shift.

 Ability to walk up to 1/2 of your shift.

 Ability to use hands to handle or feel at least ¾ of your shift.

 Ability to reach with hands and arms ¾ of your shift.

 Ability to work with hot surfaces, open flame and hot oil

 Ability to lift 55 pounds and carry 50 feet several times during your shift.

 Clear vision at 20 inches or less.

 Normal ability to adjust vision and focus.

 Ability to work in cold conditions up to 1/3 of your shift.

 Work with/near moving mechanical parts up to ½ of your shift.

 Work with moderate noise from machines up to 3/4 of your shift.NLT

Posted Salary Range

USD $22.00 - USD $24.00 /Hr.

Tipped Position

This position does not earn tips