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Executive Sous Chef
Four Twenty Five
425 Park Avenue, New York, NY 10022
Four Twenty Five hiring Executive Sous Chef in New York, NY

Four Twenty Five hiring Executive Sous Chef in New York, NY

Four Twenty FiveMore Info

Full Time • Salary ($85k - $95k)
Expired: Dec 9, 2023

Sorry, this job expired on Dec 9, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Four Twenty Five by Jean-Georges is a stunning new dining experience under the Jean-Georges brand, opening October 2023. 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  

The Executive Sous Chef will be responsible for the supervision, scheduling and coordination of activities as it relates to the Sous Chefs, Cooks and other culinary team members. The Executive Sous Chef will actively assist with the kitchen operations and the Chef de Cuisine in operating “back of house” facilities including but not limited to a clean and safe kitchen and dish room while meeting or exceeding food quality and speed of service requirements. The Executive Sous Chef will be responsible for supporting and maintaining the systems in the restaurant, related to food quality, company standards, ordering and the development of people. 

 

ESSENTIAL JOB RESPONSIBILITIES 

  • Responsible for working with the Chef de Cuisine to create a cohesive team within the kitchen. 
  • Support with managing of all Sous Chefs and kitchen staff. 
  • Openly communicate with Chef de Cuisine and Sous Chefs daily, concerning operations, budgetary compliance and SOPs. 
  • Responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards. 
  • Daily preparation of food during assigned shift. 
  • Maintain a positive presence within the kitchen and the restaurant as a role model and a member of the management team.  
  • Continually review kitchen operations for improvements in food production. 
  • Keep a keen eye on service particulars in every BOH department, as well as on the training of all new hires, service excellence can be achieved.  
  • Responsible for assisting the Chef de Cuisine with overseeing all aspects of the staffing of the kitchen hourly positions and sous chefs. 
  • Responsible for maintaining an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business.  
  • Participate in the recruiting, interviewing and selection of all employees by seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff. 
  • Participate in the onboarding and training process of all new hires.   
  • Assist with setting the expectations for staff.   
  • Assist with ongoing development of staff through the identification training needs and training outlines. 
  • Assist Chef de Cuisine in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and employee documentation.   
  • Responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. 
  • Participate in P&L review meetings in order to gain an understanding of everyone's role in the financial success of the restaurant. In particular 
  • Monitor daily labor reports and minimizing overtime, complete weekly assessment on food cost based on purchases and developing systems so as to continue to reduce costs in the kitchen while maintaining JGM standards.  
  • Attention to detail in all areas of the operation and take corrective action with the rest of the management team should the opportunity arise 
  • Maintain high standards in all areas of security, safety, cleanliness and sanitation. 
  • Responsible for assisting the Chef de Cuisine in setting appropriate food preparation & production levels.   
  • Required to have a full understanding of each recipe, site specific standards and ability to perform in any line position as needed. 
  • Responsible for production of any special and all menu items.  
  • Offer mentorship, guidance and direction to line cooks on a continual basis, in tandem with the Chef de Cuisine. 
  • Proactive problem solver by addressing complaints and solving issues that may arise. 
  • Perform other duties as assigned. 

 KNOWLEDGE, EXPERIENCE AND SKILLS 

  • Minimum of three (3) years restaurant management experience in an upscale, high-volume, fine dining setting 
  • Previous experience opening a full-service restaurant with a proven record of positive leadership 
  • Culinary Degree or Certificate highly preferred 
  • Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties  
  • Exhibit superior technical and natural cooking abilities 
  • A professional and polished approach to leadership in a busy atmosphere  
  • Ability to think quickly and multi-task in a fast-paced environment  
  • Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills. 
  • High standards for cleanliness of workspace and service areas  
  • Ability to work in an ever-changing environment  
  • Strong work ethic and customer-focused approach 
  • Able to perform duties of all kitchen positions 
  • Valid NYC Food Handlers Certificate  
  • Strong knowledge of opening and closing procedures 
  • Proficient in Compeat and Avero 
  • Able to produce accurate monthly inventories 
  • Strong product knowledge 
  • Able to work independently with minimal supervision 
  • Must be passionate, entrepreneurial, and dedicated to success  
  • Ability to work a flexible schedule including days, nights, weekends, and holidays  

 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 the entire workday.  
  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  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 $85,000.00-$95,000.00. 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, and skills, etc.   

 Jean-Georges is an Equal Opportunity Employer. 


Compensation Details

Compensation: Salary ($85,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Fine Dining Experience

View Job Description

Open Jobs From Four Twenty Five


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French

Fine Dining

Part of Restaurants by Jean-Georges

Renowned Chef Jean-Georges Vongerichten is expanding his New York footprint with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices.

Four Twenty Five boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five will deliver extraordinary experiences on both its Mezzanine and Street levels. The captivating cocktail lounge and bar downstairs feature 45-foot high ceilings, complemented by a 24-foot painting created by artist Larry Poons and a stunning staircase. Enhancing its appeal, the restaurant's Mezzanine level features an intimate dining room suspended above Park Avenue showcasing a grand open kitchen.

Open Jobs From Four Twenty Five
Events ManagerRestaurant Open Call - Four Twenty FiveSous ChefSee all open jobs (9)