Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

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 worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
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 our members and their guests.

POSITION SUMMARY

All Cooks 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.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Culinary degree and/or certificate is highly desirable.
• Minimum of one year 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 prolonged 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.

• 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 the pizza station 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 complete any other duties and responsibilities given as required in a timely and professional manner.