Lead Line Cook

About:

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 Lead line cook is ensuring food quality, safety, and consistency. This role oversees station preparation, plating, and coordinating work flow while maintaining the highest standards of hospitality. As the Lead line cook, your role is to be personable, and proactive. Additionally, this role acts as a vital bridge between chefs and staff. 

Responsibilities:

• Assist the Chef in overseeing daily back-of-house (BOH) operations to ensure efficient and organized kitchen performance
• Expedite lunch and dinner service as needed, maintaining smooth communication and workflow during peak periods
• Ensure all food quality and presentation standards are consistently met and clearly communicated to the BOH team
• Monitor kitchen labor, productivity, and station organization in alignment with business volume and operational needs
• Oversee food production across all stations, guiding line communication to support a focused and successful service
• Position requires flexibility to work approximately 40–50 hours per week, with immediate availability preferred for an immediate start
• Supervise kitchen line operations and personnel to maintain efficiency, accountability, and high performance standards
• Assist with production planning, ordering, inventory management, and daily prep lists to support operational needs
• Support compliance with Department of Health (DOH) regulations, sanitation standards, and food safety procedures
• Supervise completion of daily, weekly, and monthly cleaning schedules, maintenance routines, and operational checklists
• Identify maintenance and repair needs within the kitchen and assist in coordinating or supervising corrective actions
• Foster open, respectful, and productive communication among BOH staff and cross-functional teams
• Partner with the Chef and Sous Chefs to set, monitor, and achieve individual performance and development goals for team members

Qualifications:

• Have 3+ years of professional cooking experience with excellent production skills
• Display keen attention to detail and spatial awareness
• Be reliable, focused, organized, communicative, and curious
• Have a receptive and charitable attitude toward constructive feedback
• Be interested in working collaboratively towards meeting the goals of the team and the business

Benefits 

• Medical, Dental, Vision Insurance
• 401k 
• Sick Paid Time Off 
• Commuter Benefits
• Daily family meals
• Learning and Development

Physical Demands: 

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. 

Bond Hospitality and Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.