Line Cook

Four Twenty Five is Seeking Line Cooks with fine-dining experience!

OVERVIEW

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty 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 of Foster+Partners , a recipient of the prestigious Pritzker Prize. Four Twenty 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.

POSITION SUMMARY
Line Cook will be responsible for the high-quality preparation, cooking, and /or production of dishes according to the menu and recipe specifications , following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other 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 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 times .
• 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.
• Ensure that food quality, quantity, freshness, and presentation meet Jean - Georges standards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
• Properly store and/or discard leftover food.
• Set up, 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 c omplete any other duties and responsibilities given as required in a timely and professional manner.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Culinary degree and/or certificate is highly desirable.
• Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required
• Must have excellent knife skills and be proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.
• Have experience with multiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to take direction.
• Ability to follow and execute recipes to designated specifications.
• 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 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, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, 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 prolong ed periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently , or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION  
The base pay range for this position is $18.00 to $24. 00 per hour. 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 is an Equal Opportunity Employer