Prep Cook

Four Twenty Five; New York (NY); On-site; USD 28,000 - 29,000; Full time

Job summary

Four Twenty Five Restaurant by Jean-Georges in New York, NY is actively hiring prep cooks to support a high-volume, fine-dining kitchen. You will follow recipes, prep ingredients, and work across kitchen stations to ensure timely dish assembly.

You should be passionate, reliable, and ready to work days, nights, weekends, and holidays in a fast-paced environment that values consistency and teamwork.

Qualifications

• Culinary degree or certificate desirable.
• 2+ years of restaurant experience; fine dining and high-volume preferred.
• Excellent knife skills and cooking proficiency.
• Experience with multiple kitchen stations.
• Knowledge of recipes, ingredients, allergens.
• Ability to follow recipes and work under pressure.
• Strong time management and organization.
• Effective communication within a team.
• Flexible schedule including weekends and holidays.

Responsibilities

• Prepare and produce high-quality dishes per recipes.
• Work on multiple kitchen stations as needed.
• Ensure timely preparation and proper food presentation.
• Maintain cleanliness and comply with safety standards.
• Label, date, and rotate stock using FIFO.
• Assist with inventory and station setup.

Skills

Knife skills

High-volume kitchen

Teamwork

Attention to detail

Food safety

Communication

Flexibility

Education

Culinary degree/certificate

Job description

Job Details

Four Twenty Five Restaurant by Jean-Georges is ACTIVELY hiring PREP COOKS!

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 Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a 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.

THE BRAND

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

POSITION SUMMARY

All cooks will be responsible for high-quality preparation, cooking, and/or production of dishes according to menu and recipe specifications, follow instructions relating to the timely preparation of food orders, organizing workstations, and assisting other 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 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 meetJean-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 otherduties and responsibilitiesgivenasrequiredina timelyand professional manner.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Culinarydegree and/or certificatehighlydesirable.
• Minimum oftwo(2) year of restaurant experience; fine dining and high-volume experiencerequired
• Must have excellent knife skills and are proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients,equipmentand 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 conducive to a productive teamwork environment.
• Ability to 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,safelyand 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$20.00 to $21.00 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