Line Cook

Position Summary

The entire Culinary team must understand and implement the standards and the vision of Jean‑Georges Vongerichten while following all directives of Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times, handling daily operational procedures, food production, and plating in accordance with company specifications and timing standards. Cooks must follow company recipes at all times and uphold the Jean‑Georges values and mission statement while performing their responsibilities and adhering to operational standards.

Jean‑Georges Restaurant opened in 1997 to critical acclaim. The jewel of Chef Jean‑Georges Vongerichten's empire, the restaurant offers the very best in fine dining, consistently awarded four stars by the New York Times and three Michelin stars. It blends French, American, and Asian influences, sources ingredients from a local farmer’s market, and features a chic, intimate dining room with striking lighting and floor‑to‑ceiling windows overlooking Central Park and Columbus Circle.

Essential Job Responsibilities

• Provide food as dictated by the menu, guests, or management in a clean, safe, and timely manner.
• Keep a clean work area and a positive attitude, helping out wherever necessary to exceed guest expectations.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly.
• Utilize the computer system and read all orders.
• Prepare and present all foods for meal service on a timely basis.
• Handle all types of food and rotate it in accordance with established procedures.
• Work closely with standard recipes and plate presentation to maintain quality standards.
• Ensure a clean, neat, and organized work area.
• Ability to work flexible hours.
• Cook a wide variety of foods using modern and classical techniques.
• Work with cutlery in a proficient, safe, and swift manner.

Knowledge, Experience, and Skills

• High School Diploma or equivalent.
• Two‑year degree or apprenticeship.
• Ability to read, write, and communicate verbally in English.
• Current and up‑to‑date sanitation classes.
• Minimum of one year in fine‑dining food preparation.

Physical Requirements

• Stand/Walk 8 – 12 hours a day.
• Work standing for up to ten hours in a kitchen environment.
• Ability to stand and work continuously in confined spaces for long periods.
• Possess sufficient dexterity to use all kitchen equipment.
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods.
• Ability to perform all duties in extreme temperature ranges.

Compensation

The base pay range for this position is $17 – $19.50 per hour. Specific pay within the range depends on factors such as prior employment history, job‑related knowledge, qualifications, and skills.