Four Twenty Five, a Restaurant by Jean-Georges Vongerichten 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 FourTwenty 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 ofFoster Partners, a recipient of the prestigious Pritzker Prize. FourTwenty Fivepromises an extraordinary dining experience, featuring a main mezzanine dining levelshowcasinga 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: Lead Pastry, Pastry Chefs de Partie and Pastry Production!

POSITION SUMMARY

All cookswillberesponsible forhigh-quality preparation, cooking, and/orproduction of dishesaccording to the menu and recipe specifications, followinginstructions relating to thetimelypreparation of food orders, organizing workstations, andassistingother cooks as needed. The Pastry Productio position willassistwith all production and execution of all bakery items, including, but not limitedto:bread, such as baguettes, boules,and batardsas well as variations ofVienoisserieand laminated dough products.

ESSENTIAL JOB RESPONSIBILITIES

• Prepare and/orproduce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications inan accurateandtimelymanner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously atappropriate times.
• Weigh and measure ingredients;properly userecipesin order toproduce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meetJean-Georgesstandards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,health,and sanitation standards.
• Properly storeand/or discard leftover food.
• Setup,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 otherduties and responsibilitiesgivenasrequiredina timelyand professional manner.

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Culinarydegreeor certificate in Pastry and Baking highly desired
• Minimum of two (2) year of restaurant experience; fine dining and high-volume experiencerequired
• Knowledge and experience of bakery principles, including bread andvienoisserie
• Must have excellent knife skills and be proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients,equipment,and procedures.
• Have experiencewithmultiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to take direction.
• Ability to follow and execute recipes todesignatedspecifications.
• 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 are conducive to a productive teamworkenvironment.
• Abilityto 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 tomaintainregular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and localstandards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolongedperiods of time.
• Moving about on foot toaccomplishtasks, particularly frequent movements from place to place within the property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder heightfrequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATIONThe base pay range for this positionis$18.00 to $24.00 per hour.The determination of what a specific employee in this job classification is paid within the range depends ona number offactors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc.

Jean-Georges is an Equal Opportunity Employer