Line Cook

Jean-Georges; New York (NY); Hybrid; USD 30,000 - 36,000; Full time

Job summary

Jean-Georges’ Back-of-House culinary team seeks experienced cooks for high-volume service in a private membership club setting. You will prepare, cook, and produce dishes according to menu specs and station workload while maintaining quality and presentation.

Ideal candidates have culinary training, strong knife skills, and the ability to follow recipes precisely, in a fast-paced environment with focus on guest experience.

Qualifications

• Culinary degree or certificate highly desirable.
• Minimum of two years of restaurant experience, especially in high-volume setting.
• Must have excellent knife skills and be proficient in all aspects of cooking and cooking methods.
• Ability to follow and execute recipes to designated specifications.

Responsibilities

• Prepare and/or produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time.
• Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform.

Skills

Knife skills

Interpersonal skills

Team player

Work well under pressure

Time management

Education

Culinary degree or certificate

Job description

Jean-Georges’ first ever Private Membership Club; Chez Margaux.Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘GauxGaux’,a library, private dining spaces and much more.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. Frominception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing thevery bestin culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

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 aboutprovidingsuperb hospitality to ourmembers and their guests.

We are now hiring Back-of-House Culinary positions!

POSITION SUMMARY

All cooks willbe responsible forhigh-quality preparation, cooking, and/or production of dishes according to menu and recipe specifications, follow instructions relating to thetimelypreparation of food orders, organizing workstations, andassistingother cooks as needed.

ESSENTIAL JOB RESPONSIBILITIES

• Prepare and/or produce 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 time.
• 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 meet Jean-Georgesstandards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,healthand 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 other duties and responsibilities given asrequiredina timelyand professional manner.

KNOWLEDGE, EXPERIENCE & SKILLS

• Culinary degree and/or certificate highly desirable
• Minimum of two (2) years of restaurant experience, especially in high-volume settingrequired
• Must have excellent knife skills andbeproficient in all aspects of cookingand cooking methods
• Demonstrated experience with various cookingstations, ingredients,equipmentandprocedures
• Ability tofollow and execute recipes todesignatedspecifications
• Operate ethically to protect the assets and image of the company
• Strong work ethic, and customer-focused approach
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to work in a clean, organizedworkspace inan efficient manner in a high-pressure environment
• Excellent attention to detail, time management, and organizational skills
• Ability to work both independently and in a team environment
• Excellent interpersonalandcommunicationskills
• Capable of following directions and executing tasks effectively
• Professionaland polisheddemeanor
• Flexibility to work a varied schedule, including days, nights, weekends, and holidays

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitativeproductivity standards.
• Ability tomaintainregular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift, balanceand carry up to 50lbs.
• Ability to stand for prolonged periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder heightfrequently, or otherwise move in a constantly changing environment

COMPENSATION

The base pay range for this position is $22.00 to $26.00 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.