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  

The Receiver is responsible for the rece iving , stor ing , and organiz ing of all food items for the Back of House team. The Receiver will verify, count, sign packing slips, and match invoices and codes for accounting .      

ESSENTIAL JOB RESPONSIBILITIES  

• Ensure all deliveries are picked up by and delivered to proper department representatives.   

• Verify, count and sign packing slips, match with invoices and codes for accounting.   

• Communicate shorts and overages on invoices.  

• Assist with the organization and sanitation of receiving areas and storage rooms.   

• Maintain acceptable inventory levels and ensure profitability by minimizing dead stock items.   

• C ontrol waste while maintaining health, sanitation, and safety standards and regulations.  

• Maintain storage spaces for equipment and for china , glassware, and silverware .  

• Receive and organize all equipment and deliveries, making sure all items are stored correctly.   

• Communicate all discrepancies to the purchasing managers.  

• 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 complete any other duties and responsibilities given as required in a timely and professional manner.  
   

KNOWLEDGE, EXPERIENCE AND SKILLS  

• Minimum of two ( 2 ) yea r s of experience in a full service, high-volume, fast paced kitche n or food service environment a plus.   

• 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 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 $ 22 .00 to $2 4 .00 per hour. T he 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. ?  

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Jean-Georges is an Equal Opportunity Employer