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. All employees are expected to maintain a level of personal appearance and hygiene consistent with Mastro’s image for back of the house employees not working in full view of our guests. 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 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 part