Job Description

Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand, opening October 2023. 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  

The position of Butcher is responsible for cutting and trimming meat and or fish from larger, wholesale portions into steaks, chops, roasts, and other cuts. The butcher will also prepare meat and or fish for service, by weighing and portioning the meat/fish  

ESSENTIAL JOB RESPONSIBILITIES  

• Prepare meat and or fish for service, by weighing and portioning the meat/fish  
• Cut and trim meat and or fish from larger, wholesale portions into steaks, chops, roasts, and other cuts.  
• 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.  

  KNOWLEDGE, EXPERIENCE AND SKILLS  

• Culinary   degree and/or certificate is  highly   desirable.  
• Minimum of one (1) year of experience in a full-service, high-volume, fast-paced   kitchen   or food service environment is a plus.  
• 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  $18.00  to $22.00  per hour.   T he 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.  

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