Sartiano's
Mercer Hotel, 147 Mercer Street (Prince Street)

Sous Chef

Job Description  

Responsible to: 

Executive Chef

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 executive chef:

Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts.

After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel.

When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table.

As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York.

The Role

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

The Responsibilities:

• Leads kitchen team in Chef's absence

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Oversees and organizes kitchen stock and ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• 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 head chef to maintain kitchen organization, staff ability, and training opportunities

• Verifies that food storage units all meet standards and are consistently well-managed

• Assists head chef with menu creation

• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

• 
  

• Ensures the efficient operation of food production of areas he/she is put in charge of by the 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

  
  

Qualifications & Disposition

• High school diploma or equivalent 

• 3+ years experience in a related position

• Strong knowledge of NYS sanitation regulations

• Ability to work independently with minimum supervisor

• Ability to communicate effectively both written and verbal

• Individual must possess a good work history and stability

• Excellent cooking skills

• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations

• Has the ability to taste all foods to assure correct preparation

• Product cost and quality conscious

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. 

*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

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.

Sartiano's
Mercer Hotel, 147 Mercer Street (Prince Street)

Sous Chef

Job Description  

Responsible to: 

Executive Chef

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 executive chef:

Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts.

After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel.

When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table.

As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York.

The Role

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

The Responsibilities:

• Leads kitchen team in Chef's absence

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Oversees and organizes kitchen stock and ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• 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 head chef to maintain kitchen organization, staff ability, and training opportunities

• Verifies that food storage units all meet standards and are consistently well-managed

• Assists head chef with menu creation

• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

• 
  

• Ensures the efficient operation of food production of areas he/she is put in charge of by the 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

  
  

Qualifications & Disposition

• High school diploma or equivalent 

• 3+ years experience in a related position

• Strong knowledge of NYS sanitation regulations

• Ability to work independently with minimum supervisor

• Ability to communicate effectively both written and verbal

• Individual must possess a good work history and stability

• Excellent cooking skills

• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations

• Has the ability to taste all foods to assure correct preparation

• Product cost and quality conscious

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. 

*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

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.