As a Fish Cook at 425 Restaurant by Jean-Georges, you will be responsible for expertly preparing and cooking a variety of fish and seafood dishes to the highest culinary standards. You will ensure that each dish reflects the sophistication and innovation associated with the Jean-Georges brand, focusing on the freshest seafood and precise cooking techniques.

1. Fish & Seafood Preparation:

   • Select, clean, scale, and fillet a variety of fresh fish and seafood daily, ensuring the highest standards of quality and freshness.
   • Ensure all seafood is properly prepared and presented, following the restaurant’s sophisticated plating standards.
   • Maintain consistency in portion sizes, ensuring each fillet or seafood dish is precise and meets customer expectations.

2. Cooking & Techniques:

   • Masterfully prepare seafood using a variety of cooking techniques such as poaching, steaming, grilling, roasting, and sautéing, ensuring perfect texture and flavor for each dish.
   • Season and enhance seafood dishes with delicate herbs, spices, and marinades that complement the natural flavors, in line with Jean-Georges' culinary vision.
   • Ensure seafood is cooked to the proper doneness, maintaining balance between texture, taste, and visual presentation.

3. Quality Control:

   • Inspect all fish and seafood to ensure they meet 425 Restaurant’s standards for quality, freshness, and safety.
   • Regularly check temperatures and handling methods to ensure optimal cooking conditions and food safety.
   • Present dishes with impeccable attention to detail, ensuring visual appeal aligns with the restaurant’s fine dining expectations.

4. Health & Safety Compliance:

   • Follow strict food safety and hygiene standards, particularly around handling and storage of seafood to prevent cross-contamination.
   • Clean and sanitize tools, equipment, and the fish station regularly, ensuring the kitchen remains organized and safe.

5. Inventory & Ordering:

   • Manage the inventory of fish and seafood, ensuring efficient use of ingredients and minimizing waste.
   • Coordinate with suppliers and the chef team to order high-quality, sustainable seafood, ensuring timely delivery and adherence to the restaurant’s standards.

6. Menu Development:

   • Collaborate with the executive chef and the culinary team to develop seasonal fish and seafood dishes, experimenting with new flavors and techniques while staying true to the Jean-Georges style.
   • Keep up-to-date with seafood trends and sustainability practices to ensure the restaurant remains innovative and eco-conscious.

7. Teamwork & Communication:

   • Work closely with other chefs and kitchen staff to ensure efficient and coordinated service, especially during peak dining hours.
   • Communicate with front-of-house staff to accommodate guest requests or special dietary needs related to seafood dishes.

• Proven experience as a fish cook, poissonier, or in a similar role within high-end or fine dining establishments, preferably with a focus on seafood.
• Expertise in filleting and preparing various types of fish and seafood, including knowledge of sustainable sourcing practices.
• Strong understanding of cooking techniques specific to fish and seafood, as well as seasoning and garnishing skills that align with upscale dining.

• Culinary degree or equivalent experience in a seafood-focused or fine dining kitchen.
• Excellent knife skills, precision, and a passion for working with high-quality seafood.
• Ability to maintain composure and attention to detail in a fast-paced, high-pressure environment.

This position offers an opportunity to showcase your expertise in fish and seafood preparation while working alongside a world-class culinary team, contributing to the sophisticated dining experience at 425 Restaurant by Jean-Georges.