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About 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.

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.

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
• Regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
• Frequently required to walk.
• Occasionally required to climb or balance and stoop, kneel, crouch.
• 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.

Skills

• Knife skills
• Food safety
• Sanitation standards
• Inventory management
• Kitchen equipment operation

Location

• New York

Work Type

• Full-time

Experience Level

• 2+ years experience

Benefits

• Medical, Dental, Vision insurance
• 401(k) with employer match
• Paid Time Off
• Commuter Benefits
• Daily family meal
• On-going food and beverage education

About the Company

• 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.
• 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.

Equal Opportunity

• Bond Hospitality and Mercer F&B, 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.