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. 

 We are now hiring all Back-of-House Culinary positions: Line Cooks and Prep Cooks 

POSITION SUMMARY 

All cooks will be responsible for high-quality preparation, cooking, and/or production of dishes according to menu and recipe specifications, follow instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed.  

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

 KNOWLEDGE, EXPERIENCE AND SKILLS 

• Culinary degree and/or certificate highly desirable. 
• Minimum of two (2) year of restaurant experience; fine dining and high-volume experience required 
• Must have excellent knife skills and are 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 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 prolonged 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 $22.00 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