Chef Thomas Keller’s New York destination, Per Se, is seeking enthusiastic individuals with a desire for food, beverage, and hospitality to join our culinary brigade as a Commis Chef. In this role, guided by our Sous Chef and Chef de Partie, you’ll have the opportunity to learn and perform tasks for creating our fine dishes, all while maintaining our high standards of food quality and cleanliness.
Opened in 2004, Per Se is Thomas Keller’s acclaimed New York restaurant in the Deutsche Bank Center. Designed by Adam D. Tihany, it offers a serene environment with stunning views of Central Park and Columbus Circle. Per Se features Chef Keller’s three-Michelin-starred nine-course tasting menus, crafted with classic French techniques and the finest ingredients. The award-winning wine list boasts over 2,000 bottles, including rare and limited releases. As a member of Relais & Chateaux, Per Se is dedicated to the highest standards of hospitality and culinary excellence.

QUALIFICATIONS:

• High School Diploma or equivalent, preferred.
• Accredited Culinary Education, preferred.
• Minimum of 1 year of relevant working experience.
• State Health Certificate, preferred.
• A keen attention to detail, organization, and cleanliness.
• Strong interpersonal skills with the ability to communicate clearly and concisely in the predominant language of the property.
• Must be able to work in a fast-paced and changing environment, reach, bend, stoop, frequently lift up to 50 lbs, and stand for long periods of time.

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support our profession. We are proud to offer:

• 401K plan with matching contributions up to 4% of earnings and no waiting periods.
• Company-sponsored medical and dental plans*
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance and long-term disability insurance.
• Opportunities for growth and advancement
• Daily family meal
• Scholarship programs
• Peer mentorship program
• Employee discounts at Chef Thomas Keller’s casual properties

WHO WE ARE:

With more than 10 properties and 900 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.
TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.”
Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

• Company contribution depends on your plan selection. Benefit offerings are subject to change over time.

More detail about Per Se part of Thomas Kelle

• Consistent Food Preparation: Ensure all food and products are prepared and served according to recipes, portioning, and serving standards.

• Mise en Place Production: Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs.

• Maintain Cleanliness: Keep the work environment clean, sanitary, and safe at all times.
• Equipment Maintenance: Ensure all kitchen equipment is kept clean and in excellent working condition.
• Effective Collaboration: Communicate and collaborate effectively with team members to achieve and maintain standards.