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 Pastry Sous Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. The Pastry Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.
ESSENTIAL JOB FUNCTIONS
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
- Assist with menu development, implementation and maintenance of new recipes, presentations and products.
- Assist the pastry team with the coordination and directing of the pastry operation.
- Supervise the preparation and production of all desserts and baked goods.
- Prepare specialty baked goods for in-house and catered events.
- Inspect the quality of the ingredients and measure them for specific recipes.
- Control the effective storage and stock levels, while always being cost-conscious
- Check quality of material and condition of equipment and devices used for baking.
- Ensure kitchen equipment is in good condition and meets all requirement.
- Analyze food and labor costs.
- Identify staffing needs and help recruit and train personnel.
- Provide training and guidance to pastry staff performing related work.
- Supervise day-to-day activities while providing a “Hands On” approach to training, planning, assigning and delegating work.
- Encourage elevated performance, lead by example, and discipline employees for the purpose of improving the Pastry Departments standards of excellence.
- Have strong communication skills to ensure the team is constantly being challenged and improving,
- Ensure recipes are executed properly and the standards of the restaurant are exceeded.
- Perform master inventory; check all quantities and quality and determine a master prep list for the Pastry kitchen.
- Supervise other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
- Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles as well as discipline under-performing staff members
- Ability to plan and direct pastry preparation in the production kitchen and on the line for service.
- Staff scheduling
- Ability to handle multiple tasks and works well in an environment with time constraints
- Performs other duties as assigned to meet business needs
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
- Associate Degree or Culinary Degree with emphasis in pastry 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 $70,000 - $80,000 per year. 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.
