OVERVIEW: 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.

POSITION SUMMARY: The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with 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 Sous Chef will support the hiring, training, development, and performance counseling of all staff within the area of responsibility.

ESSENTIAL RESPONSIBILITIES: Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Taking charge of kitchen opening, closing and other side duties as directed by the Chef de Cuisine. Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner. Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time. Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation. Ensure that food quality, quantity, freshness, and presentation meet company standards. Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out). Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards. Follow all company policies, procedures, and guidelines. Operate ethically to protect the assets and image of the company. Performs other duties and responsibilities as per business need.

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 20 lbs. Ability to stand or sit 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.

COMPENSATION: The base pay range for this position is $75,000-$85,000 a year. 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.

• Base pay range of $75,000-$85,000 a year.
• Opportunities for training and professional development.
• Flexible schedule including days, nights, weekends, and holidays.

• Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting.
• Culinary degree and/or certificate highly desirable.
• Highly developed knowledge of various culinary styles and mastery of all line levels cooking stations.
• Effective communication and interpersonal skills conducive to a productive teamwork environment.
• Valid NYC Food Handlers Certificate.
• Proficient in Compeat and Avero.