The primary responsibility of the Pull/Broiler 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.
• 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.