Junior Sous 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:

A Sous Chef would prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications.

You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. The ideal candidate will possess excellent communication and multi-tasking skills.

The Responsibilities: 

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food storage logs.
• Basic written and verbal communication skills
• Organizational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions

Qualifications & Disposition:

• High School Diploma or equivalent qualification
• Certificate in Culinary Arts or related field
• A minimum of 4 years’ of experience in a similar role
• In-depth knowledge of restaurant best practices and cooking methods
• Excellent communication and organizational skills
• Aptitude for multi-tasking
• Must be able to work cooperatively and efficiently in a team

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.

Attention to Detail

Time Management

Problem Solving Skills

Adaptability

Creativity in Food Preparation

Ability to Work Under Pressure

Customer Service Orientation

Physical Stamina

Team Collaboration

Inventory Management

Sanitation Awareness

Culinary Creativity

Effective Communication in a Fast Paced Environment

ability to handle constructive criticism