Chef de Cuisine

Job Description

Responsible to:

Executive Chef

About

Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.

The Cuisine:

Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.

The Role:

Works alongside the Executive Chef to manage daily kitchen activities, including leading the team, aiding with menu, ensuring food quality and freshness to enhance the culinary member experience

The Responsibilities:

• Leads kitchen team in the Executive Chef absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef
• Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
• Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once 
• Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
• Produces and maintains the highest food quality and controls for all food products served in all areas
• Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
• Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
• Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
• Assures timely set up, schedules well trained cooks in all areas in proper uniform
• Ensure teamwork and proper communication with the front of house staff
• Ensure that guest and members requests are accommodated when and where possible
• Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
• Delegate daily tasks to staff to ensure smooth operation and service
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
• Ability to do staff schedule, payroll, and other administrative tasks as required
• Performs other duties as assigned by supervisor/manager

Qualifications & Disposition:

• High school diploma or equivalent 
• 3+ years experience in a related position
• Strong knowledge of NYS sanitation regulations
• Ability to work independently with minimum supervisor
• Ability to communicate effectively both written and verbal
• Individual must possess a good work history and stability
• Excellent cooking skills
• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
• Has the ability to taste all foods to assure correct preparation
• Product cost and quality conscious

Physical Requirements:

• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for at least 10 hours
• Fast paced movements are required to go from one part of the club to others
• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly 
• Occasional environmental exposures to cold, heat, and water.
• Occasionally kneel, bend, crouch and climb as required

Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.