Chef De Cuisine

Four Twenty Five Restaurant by Jean-Georges is ACTIVELY HIRING a Chef de Cuisine! 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 of Foster+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 The Chef de Cuisine (CDC) will be responsible for menu planning, 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 Chef de Cuisine will support the hiring, training, development, and performance counseling of all staff within their operation. The Chef de Cuisine is responsible for assisting the restaurant by overseeing all aspects of the culinary team staffing, from management level to hourly positions. ESSENTIAL JOB RESPONSIBILITIES Responsible for managing the Sous Chefs and Executive Sous Chefs, guiding their oversight of the kitchen staff with the primary focus on selection, training, and supervising daily work assignments. Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions. Lead with a professional and polished approach in a busy atmosphere. Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom‑line profitability. Maximize sales and optimize profits through the management of food and labor costs. Participate in all P&L and financial review meetings, analyze monthly financial statements, develop an appropriate kitchen action plan, and follow through on those plans. Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food costs based on purchasing practices monitoring daily labor reports and minimizing overtime. Ensure that the restaurants are operating at or above standards and competitive service. Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness, and sanitation. Conduct regular department walkthroughs and random food tastings to ensure quality and consistency. Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines. Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food. Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man‑hours. Establish proper portion sizes and controls for all serving periods. Develop a hands‑on approach and be directly involved in daily production. Ensure proper presentation and preparation from each kitchen department. Assist with the monitoring of quality and with managing prime and local vendors accordingly. Assist with effective ordering based on sales. Responsible for sourcing good, organic, and seasonal products. Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders. Assist with rotation, storage, and handling of all products. Oversee and make recommendations for equipment purchases, monitor equipment repairs, and ensure equipment is fixed in a safe and timely manner. Ensure the strict adherence to quality standards for all food served including, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size, and preparation. Promote high standards in all areas of safety, security, and sanitation by ensuring that all preventive maintenance, cleaning, and repairs are scheduled promptly. Enforce all Health Department rules and regulations daily. Assist with establishing, recruiting, and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs. Work with the General Managers to assist with providing ongoing training on the menu to the Front of the House through pre‑shift meetings and additional meetings as necessary, teaching and coaching staff daily. Oversee the standard operating photos, recipes, and descriptions for all cooks. Present new menu items and relevant culinary information to the culinary and front‑of‑house staff on an ongoing basis. Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports, and change of status forms. Perform other duties and responsibilities as required or requested by supervisor. KNOWLEDGE, EXPERIENCE AND SKILLS Minimum of four (4) years of restaurant management experience in an upscale, high‑volume, fine‑dining setting. Previous experience in a full‑service restaurant with a proven record of positive leadership. 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 Craftable 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 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 the entire workday. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. 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 $100,000- $110,000 per annum. 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. #J-18808-Ljbffr