Pastry Cook

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

PHYSICAL REQUIREMENTS

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