Required Years of Experience
2 years
Job Details
We are hiring Line Cooks for Santi!
Line cooks are responsible for all aspects of the guest food experience. They plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets within departmental quality standards, recipes and plating guide specifications. They will work to provide impeccable hospitality to each of our clients, working together with the FOH team to curate the best experience possible.
Duties and Responsibilities
- Review the production schedule and pars to identify priority tasks for the day.
- Set up your workstation with all necessary mise en place, tools, equipment, and supplies, following Santi’s standards.
- Collaborate with the service team to ensure the kitchen is fully prepared and operational according to the scheduled timelines.
- Prepare menu items with precision, ensuring consistent quality, portion control, and presentation.
- Participate in quality control measures, including tasting items as needed, to ensure all standards are met or exceeded.
- Follow the order flow and instructions from the expediter to manage production efficiently and handle tickets effectively.
- Verify recipes are followed accurately to ensure consistent quality in every dish.
- Be adaptable and able to follow directions or adjustments from the chef or sous chefs.
- Maintain a clean, organized workstation throughout the shift, adhering to hygiene and safety standards.
- Promptly communicate any inventory needs or shortages to culinary management.
- Coordinate with Front of House staff to manage the timing of courses and respond to guest feedback.
- Support your team members whenever possible, fostering a collaborative and efficient environment.
- Relay important guest information to the team, such as allergies, VIPs, special requests, and celebrations, to ensure seamless service.
- Complete any additional duties as assigned by management.
- Develop and maintain a deep knowledge of Santi’s menu, ingredients, and preparation techniques.
- Understand and identify allergy restrictions and communicate any concerns to both floor and kitchen staff.
- Maintain cleanliness and proper organization of your work area and equipment throughout the shift.
- Adhere to all state sanitation and health regulations consistently.
- Ensure proper maintenance and use of equipment, operating everything safely and as intended.
- Inspect the cleanliness and organization of the line and workstations, addressing any issues immediately.
- Monitor the condition of tools, equipment, and supplies, ensuring compliance with standards.
- Minimize product waste and maximize efficiency in ingredient usage.
- Immediately report any Department of Health or OSHA violations to the supervisor on duty.
- Follow proper storage procedures in compliance with Department of Health regulations.
Compensation and Benefits
- $21.00 - $24.00 per hour
- Pre-tax transit benefits
- Medical, Dental, Vision insurance
- Paid time off
Position Requirements
- 2+ years experience as a cook in a fine dining, high volume NYC restaurant.
- Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
- Communicate information effectively and efficiently.
- Possesses a positive, results-oriented, team-player mentality.
- Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a fast-paced environment
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).
- Possesses a strong passion for food, great attention to detail, and upholds a high standard of excellence.
- Ability to execute recipes and service in adherence with company policy.
- Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
- Proficient in kitchen ticket systems, order management and timing.
- Be able to maintain and enforce the high standards of Santi.
- Possesses an eagerness to learn and have a great work ethic
BBianco Hospitality Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
Compensation Details
Compensation: Hourly ($21.00 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Food Preparation
Menu Planning
Problem Solving
Quality Control
Attention to Detail
Portion Control
Positive Attitude
Attention to Cleanliness
Read more
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Part of BBianco Hospitality
Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.
The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: “Le mani degli chef sono come le mani dei santi” – “The hands of chefs are like the hands of saints.” At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.
