Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more. 

THE BRAND 

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.  

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 our members and their guests. 

We are now hiring all Back-of-House Culinary positions: Line Cooks, Prep Cooks, Garde Manger!   

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 & SKILLS  

• Culinary degree and/or certificate highly desirable 
• Minimum of two (2) years of restaurant experience, especially in high-volume setting required 
• Must have excellent knife skills and be proficient in all aspects of cooking and cooking methods 
• Demonstrated experience with various cooking stations, ingredients, equipment and procedures  
• Ability to follow and execute recipes to designated specifications 
• Operate ethically to protect the assets and image of the company 
• Strong work ethic, and customer-focused approach 
• Working knowledge and understanding of health, safety, and sanitation standards  
• Ability to work in a clean, organized workspace in an efficient manner in a high-pressure environment 
• Excellent attention to detail, time management, and organizational skills 
• Ability to work both independently and in a team environment 
• Excellent interpersonal and communication skills 
• Capable of following directions and executing tasks effectively 
• Professional and polished demeanor 
• Flexibility to work a varied schedule, including days, nights, weekends, and holidays 

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions safely and successfully consistent 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, balance and carry up to 50 lbs. 
• Ability to stand for prolonged periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment 

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.