Chef de Cuisine
Apply NowCompany: Sartiano's
Location: New York, NY 10025
Description:
Chef de Cuisine
Responsible to:
Global 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 absence of the Global Executive Chef
Provides guidance to Sous Chefs and junior kitchen staff, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Enforce food safety, sanitation and workplace safety standards in accordance with NYC Health Department regulations
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
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 Global 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 with menu creation and specials
Ensures the efficient operation of food production of areas they are put in charge of by the Global 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
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.
Responsible to:
Global 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 absence of the Global Executive Chef
Provides guidance to Sous Chefs and junior kitchen staff, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Enforce food safety, sanitation and workplace safety standards in accordance with NYC Health Department regulations
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
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 Global 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 with menu creation and specials
Ensures the efficient operation of food production of areas they are put in charge of by the Global 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
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.