Sous Chef

Four Twenty Five; New York (NY); On-site; USD 80,000 - 90,000; Full time

Job summary

Four Twenty Five by Jean-Georges Vongerichten invites a skilled Sous Chef to lead our hourly kitchen team at 425 Park Avenue. You will assist with menu planning, development, and cost control while upholding best-in-class standards for quality and guest experience with seasonal ingredients.

You will help hire, train, and mentor staff, oversee opening/closing procedures, and ensure food safety, cleanliness, and teamwork in a fast-paced fine-dining environment.

Qualifications

• Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting.
• Previous experience opening a full-service restaurant with a proven record of positive leadership.
• Culinary degree and/or certificate highly desirable.

Responsibilities

• Lead and supervise hourly kitchen staff, ensuring adherence to standards, sanitation, and safety.
• Instruct cooks and staff in preparation, cooking, garnishing, and presentation per recipes.
• Oversee opening/closing duties and assist Chef de Cuisine as needed.
• Assist with menu planning, development, and cost control; set and maintain best-in-class standards.

Skills

Kitchen leadership

Multi-tasking

Effective communication

Team training

Food safety

Cleanliness standards

Independence

Flexible schedule

Education

Culinary degree/certificate

Tools

Compeat

Avero

Job description

425 Restaurant by Jean-Georges is actively seeking a Sous Chef!

Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning fine 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

TheSous Chefsupervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chefde Cuisine and Executive Sous Chef.The Sous Chefwillsupport withmenuplanning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff withinareaof responsibility.

ESSENTIAL RESPONSIBILITIES

• Ensuring kitchen staff adhere to set standards, procedures, department rules andsanitationrequirements.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Taking charge of kitchen opening, closing and other side duties as directed by theChef de Cuisine.
• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications inan accurateandtimelymanner
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously atappropriate time.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meetcompany standards.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,healthand sanitation standards.
• Follow all company policies, procedures, and guidelines.
• Operate ethically to protect the assets and image of the company.
• Performs other duties and responsibilities as per business need.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of two (2) years restaurant management experiencein an upscale, high-volume, fine dining setting
• Previousexperience opening a full-service restaurant with a proven record of positive leadership
• Culinary degree and/or certificate highly desirable
• Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations, able to train and instruct team on proper performance of their duties
• Exhibit superior technical and natural cooking abilities
• A professional and polished approach to leadership in a busy atmosphere
• Ability to think quickly and multi-task in a fast-paced environment
• Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills.
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Strong work ethic and customer-focused approach
• Able to perform duties of all kitchen positions
• Valid NYC Food Handlers Certificate
• Strong knowledge of opening and closing procedures
• Proficient in Compeat and Avero
• Able to produce accurate monthly inventories
• Strong product knowledge
• Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success
• Ability to work a flexible schedule including days, nights, weekends, and holidays

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 local standards
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for the entire workday.
• Moving about on foot toaccomplishtasks, particularly frequent movements from place to place within the store. 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 position is $80,000.00-$90,000.00 a year. 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 and skills, etc.

Jean-Georges is an Equal Opportunity Employer.