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. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity). 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 • Ability to stand at least ¾ of your s Ability to stand at least ¾ of your shift. • Ability to walk up to 1/2 of your shift. • Abilit• 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. y to use hands to handle or feel at least ¾ of your shift. • Ability t 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 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. • 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. GNLT Posted Salary Range USD $22.00 - USD $24.00 /Hr. Tipped Position This position does not earn tips

• Ability to stand at least ¾ of your s Ability to stand at least ¾ of your shift. • Ability to walk up to 1/2 of your shift. • Abilit• 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. y to use hands to handle or feel at least ¾ of your shift. • Ability t 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 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. • 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. GNLT

• 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.