Chef de Partie

Four Twenty Five; City of Rochester (NY); On-site; USD 30,000 - 33,000; Full time

Job summary

Four Twenty Five, a new Jean-Georges restaurant at 425 Park Avenue, offers a refined fine-dining experience with an open kitchen and lounge. We are seeking experienced Chef de Parties who thrive in a fast-paced environment and are passionate about hospitality.

As a Chef de Partie, you will prepare and produce high-quality dishes according to recipes, work across stations, maintain FIFO, and uphold Jean-Georges standards in a collaborative team setting.

Qualifications

• Culinary degree or certificate is highly desirable.
• Minimum of two years of restaurant experience; fine dining and high-volume experience required.
• Must have excellent knife skills and be proficient in all cooking aspects.
• Ability to work in a high-pressure environment.

Responsibilities

• Prepare and produce a variety of high-quality dishes as per guest orders, following recipes and specs.
• Work on multiple kitchen stations as needed by business demands.
• Cook menu items in alignment with the kitchen team to ensure timely service.
• Weigh and measure ingredients, use recipes accurately to meet standards.
• Maintain knowledge of recipes, ingredients, allergens, and presentation.
• Ensure food quality, quantity, freshness, and presentation meet standards.
• Maintain cleanliness and adhere to safety and sanitation standards.
• Store and discard leftovers properly and follow FIFO.
• Set up, stock stations, and replenish inventory.
• Label, date, and rotate items correctly.

Skills

Knife skills

Follow recipes

Attention to detail

Teamwork

Education

Culinary degree/certificate

Job description

Job Details

Four Twenty Fiveis Seeking Chef de Parties with fine-dining experience!Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand. 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.

POSITION SUMMARY

Chef de Partieswillberesponsible forthehigh-quality preparation, cooking, and/orproduction of dishesaccordingto the menu and recipe specifications, followinginstructions relating to thetimelypreparation of food orders, organizing workstations, andassistingother cooks as needed.

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

• Culinarydegree and/or certificate ishighlydesirable.
• Minimum of two (2) years of restaurant experience; fine dining and high-volume experiencerequired
• 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.

COMPENSATION

The base pay range for this positionis$22.00 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