Line Cook

Statement of Purpose:

The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.

Primary Duties:            

• To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to Jean-Georges company policies and procedures, as stated in the Employee Handbook
• Report to work on time and in proper uniform
• Follow the direction of manager
• Demonstrate and promotes the Jean-Georges culture, always positively representing the company.
• Embrace teamwork within the restaurant, creating a positive work environment.
• Treat every guest, partner, and vendor with respect and dignity.
• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception. All sanitation and health department codes and company checklists must be followed at all times.
• Follow all kitchen safety procedures.
• Work in a clean and organized fashion and complete Daily and Detail Kitchen Cleaning Checklists.
• Report necessary repairs to KM
• Properly execute all recipes.
• Properly set up station according to company guidelines.
• Execute food production and plating, according to stated spec and timing.
• Maintain a clean, clutter-free and organized station at all times.
• Maintain clean and organized food and other kitchen storage areas.
• Follow all company policies for dating, wrapping, rotating and storing of the food product.
• Follow all JGM guidelines for daily operating procedures (line check, Station schematics, Waste Sheet)
• Follow production systems while utilizing stated pars.
• Break down and clean station at the end of the shift, follow daily cleaning list.
• Perform other job-related activities as required or assigned by supervisor
• Complete a positional training program with validation measures throughout
• Adhere to all food safety and sanitation standards.
• Perform other job-related activities as required or assigned.

Position Characteristics:

Displays a pleasant and cheerful disposition. Must maintain a high level of integrity. Is able to adapt to difficult situations. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must have the ability to perform this job successfully, including each essential duty. Must understand the operation of all related equipment. Must possess the ability to communicate via written and/or oral communication with the Kitchen Management.

Education and Experience:

Culinary degree preferred, with 1 year of related work experience or an equivalent combination of education and experience. T.I.P.S. certification preferred.