Talent.com
Pastry Cook

Pastry Cook

Four Twenty FiveNew York, NY, US
job_description.job_card.variable_days_ago
serp_jobs.job_preview.job_type
  • serp_jobs.job_card.full_time
job_description.job_card.job_description

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

All cooks   will   be   responsible for   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   or certificate in Pastry and Baking highly desired
  • Minimum of two (2) years of restaurant experience; fine dining and high-volume experience   require d
  • 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   $22.00 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

    serp_jobs.job_alerts.create_a_job

    Pastry Cook • New York, NY, US