Required Years of Experience
1 year
Job Details
**Key Responsibilities:**
- **Leadership and Supervision:**
- Supervise and coordinate the activities of line cooks and kitchen staff.
- Provide guidance, training, and support to kitchen staff.
- Ensure that all food is prepared to the highest standards and is consistent with the restaurant's recipes and presentation guidelines.
- **Food Preparation:**
- Prepare and cook dishes according to restaurant recipes and specifications.
- Ensure all ingredients are fresh, properly stored, and available for service.
- Oversee the preparation of ingredients and mise en place to ensure readiness for service.
- Maintain a clean and organized workstation, adhering to food safety and sanitation standards.
- **Quality Control:**
- Monitor food quality and presentation, ensuring consistency and adherence to the restaurant’s standards.
- Taste dishes regularly to ensure flavor and consistency.
- Address any issues with food quality or preparation immediately.
- **Inventory and Ordering:**
- Assist in managing kitchen inventory and ensure that all necessary ingredients and supplies are available.
- Communicate with the Executive Chef or Sous Chef regarding any shortages or ordering needs.
- **Team Collaboration:**
- Work closely with other kitchen staff and front-of-house team to ensure seamless service.
- Communicate effectively with the team to coordinate orders and manage the flow of service.
- Foster a positive and collaborative work environment.
- **Health and Safety:**
- Adhere to all food safety and sanitation guidelines.
- Ensure that kitchen staff follow proper hygiene practices.
- Report any safety concerns or equipment issues to the management team.
- **Menu Development:**
- Collaborate with the Executive Chef or Sous Chef in developing and testing new menu items.
- Provide input and feedback on menu changes and specials.
**Qualifications:**
- Proven experience as a line cook or in a similar role in a high-volume kitchen.
- Strong leadership skills and the ability to manage a team under pressure.
- Excellent cooking skills with a strong understanding of various cooking techniques and cuisines.
- Knowledge of food safety and sanitation regulations.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Strong communication and organizational skills.
- Culinary degree or equivalent experience preferred.
**Working Conditions:**
- Ability to work in a hot, fast-paced kitchen environment.
- Must be able to stand for extended periods of time.
- Flexibility to work evenings, weekends, and holidays as needed.
Compensation Details
Compensation: Hourly ($20.00 - $22.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts
Required Skills
Leadership
Team Management
Supervision
Training and Development
Training
Attention to Detail
Food Preparation
Problem Solving
Read more
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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.
