Chef de Partie

Jean-Georges Management; New York (NY); On-site; USD 23,000 - 28,000; Full time

Job summary

Jean-Georges Restaurant in New York, NY is seeking a Chef de Partie to join its renowned culinary team. You will prepare and plate foods according to recipes, maintain cleanliness, and work with standard procedures to uphold the restaurant’s high standards.

The role requires strong English communication, experience in fine dining, and flexibility with hours. Compensation ranges from $17 to $20 per hour, reflecting experience and position in a premier dining house.

Qualifications

• High School Diploma or Equivalent.
• Two-year degree or Apprenticeship.
• Ability to read, write and communicate verbally in English.
• Current and up-to-date sanitation classes
• Minimum of two years in fine dining food preparation

Responsibilities

• Provide food as dictated by the menu, guests, or management in a clean safe, and timely manner. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly in the kitchen.
• Utilize the computer system and read all orders.
• Prepare and present on a timely basis all foods for meal service.
• Handle all types of food and rotate it in accordance with established procedures.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Ensure a clean, neat, and organized work area.
• Ability to work flexible hours.
• Cook a wide variety of foods with all modern and classical cooking techniques.
• Ability to work with cutlery in a proficient, safe, and swift manner.

Skills

English communication

Education

High School Diploma or Equivalent

Two-year degree or Apprenticeship

Job description

Position Summary

Jean-Georges is actively seeking Chef de Partie! The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To provide food as dictated by the menu, guests, or management in a clean safe, and timely manner. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.

Essential Job Responsibilities

• Provide food as dictated by the menu, guests, or management in a clean safe, and timely manner. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly in the kitchen.
• Utilize the computer system and read all orders.
• Prepare and present on a timely basis all foods for meal service.
• Handle all types of food and rotate it in accordance with established procedures.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Ensure a clean, neat, and organized work area.
• Ability to work flexible hours.
• Cook a wide variety of foods with all modern and classical cooking techniques.
• Ability to work with cutlery in a proficient, safe, and swift manner.

Knowledge, Experience, and Skills

• High School Diploma or Equivalent
• Two-year degree or Apprenticeship
• Ability to read, write and communicate verbally in English.
• Current and up-to-date sanitation classes
• Minimum oftwo years in fine dining food preparation

Physical Requirements

• Stand/Walk 8-12 hours a day
• Work standing for up to ten hours in a kitchen environment.
• Ability to stand and work continuously in confined spaces for long periods of time
• Possess sufficient dexterity to use all kitchen equipment
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges

Compensation

The base pay range for this position is $17 - $20 per hr. 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, skills, etc.

Jean-Georges Restaurant opened in 1997 to critical acclaim. The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Consistently awarded four stars by the New York Times and three Michelin stars, Jean-Georges presents exquisitely crafted dishes blending French, American, and Asian influences. The local farmer's market is the driving force behind the seasonal, ever-changing menu. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges' chic and intimate dining room was redesigned by Thomas Juul-Hansen, with striking lighting by L'Observatoire. Impeccable service, tableside preparations, and floor-to-ceiling windows with stunning views of Central Park and Columbus Circle all contribute to an unforgettable dining experience.

For more information, please visit our website: http://www.jean-georgesrestaurant.com

"Jean-Georges is an Equal Opportunity Employer committed to excellence through diversity."

More detail about Jean-Georges part of Restaurants by Jean-Georges, please visit https://culinaryagents.com/entities/91-Jean-Georges