Line Cook

Zero Bond NY•New York, NY

8d•$0 - $22•Onsite

About The Position

Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, 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: The line cook role is responsible for setting up and stocking their station, preparing for service and cooking menu items in coordination with the rest of the kitchen staff for service.

Requirements

Minimum (2) years of experience as Line Cook or similar caliber position
Fluent in English (written and spoken)
Must have basic math skills
Ability to maintain a positive and professional demeanor at all times
Ability to understand and follow written and verbal instructions
Ability to multitask and work in a fast-paced environment
Maintain a polished, personal presentation of yourself where grooming meets company standards
Available to work nights, weekends and/or holidays within a variable schedule per the needs of the business
Willing to attend mandatory staff meetings and trainings
Adherent to company, state and county sanitation standards
Adherent to all HR policies and procedures

Responsibilities

Use strong knife skills to prep, set up, and confidently run your station during busy service.
Cook and plate menu items to recipe, quality, and presentation standards while maintaining strong timing and ticket flow.
Work collaboratively with an energetic kitchen team to deliver exceptional guest experiences.
Understand ingredients and preparation methods to ensure consistency and accurate execution.
Plan for and manage your shift, including station readiness and proactive communication.
Follow food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go).
Assist with receiving deliveries, rotating inventory, and minimizing waste.
Safely operate kitchen equipment and report maintenance or product issues as needed.
Support teammates during peak periods and jump in where needed.
Participate in training, tastings, menu changes, and special events.
Maintain cleanliness and organization while contributing to a positive, professional kitchen culture