Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand, We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community.  

  OVERVIEW  

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four  Twenty Five , a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of  Foster+Partners , a recipient of the prestigious Pritzker Prize. Four  Twenty Five   promises an extraordinary dining experience, featuring a main mezzanine dining level  showcasing   a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar.  

POSITION SUMMARY  

All cooks   will  be   responsible for   high-quality preparation, cooking, and /or   production of dishes  according  to the menu and recipe specifications , following   instructions relating to the  timely   preparation of food orders, organizing workstations, and  assisting   other cooks as needed.  The Pastry Productio  position will   assist   with all production and execution of all bakery items, including, but not limited  to:   bread, such as baguettes, boules,   and  batards   as well as variations of  Vienoisserie   and laminated dough products.  
 

ESSENTIAL JOB RESPONSIBILITIES  

• Prepare and /or   produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in  an accurate   and  timely   manner.  
• Perform work on different kitchen line stations as per business demands.  
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at  appropriate times .  
• Weigh and measure ingredients;  properly use   recipes  in order to   produce dishes up to standard.  
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.  
• Ensure that food quality, quantity, freshness, and presentation meet  Jean - Georges   standards.  
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,  health,   and sanitation standards.  
• Properly store   and/or discard leftover food.  
• Set  up,   stock stations, and replenish kitchen inventory and supplies as needed.  
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).  
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.  
• Perform and c omplete any other   duties and responsibilities   given   as  required   in  a timely   and professional manner.  

KNOWLEDGE, EXPERIENCE AND SKILLS  

• Culinary   degree  or certificate in Pastry and Baking highly desired  
• Minimum of two (2) year of restaurant experience; fine dining and high-volume experience   require d  
• Knowledge and experience of bakery principles, including bread and  vienoisserie  
• Must have excellent knife skills and be proficient in all aspects of cooking.  
• Demonstrated experience with various cooking methods, ingredients,  equipment,   and procedures.  
• Have experience  with   multiple stations in the kitchen.  
• Working knowledge and understanding of health, safety, and sanitation standards  
• Ability to take direction.  
• Ability to follow and execute recipes to  designated   specifications.  
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.  
• Excellent attention to detail, time management, and organizational skills.  
• Effective communication and interpersonal skills are conducive to a productive teamwork  environment.  
• Ability   to work both independently and in a team environment.    
• Operate ethically to protect the assets and image of the company.  
• Strong work ethic, team player, and customer-focused approach.  
• Ability to work a flexible schedule including days, nights, weekends, and holidays.  
• Must be passionate, entrepreneurial, and dedicated to success.  

PHYSICAL REQUIREMENTS  

• Ability to perform the essential job functions consistently,  safely,   and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  
• Ability to  maintain   regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local  standards.  
• Must be able to lift and carry up to 50 lbs.  
• Ability to stand for prolong ed   periods of time.  
• Moving about on foot to  accomplish   tasks, particularly frequent movements from place to place within the property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder height  frequently , or otherwise move in a constantly changing environment.  
• Climbing steps regularly.  

COMPENSATION ?
The base pay range for this position  is   $18.00 to $24. 00 per hour.  The determination of what a specific employee in this job classification is paid within the range depends on  a number of   factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc. ?  

Jean-Georges is an Equal Opportunity Employer