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 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: (other duties may be assigned. Pastry Sous Chefs are responsible for bringing necessary small equipment to work including a paring knife, peeler, chef’s knife, pocket sized note pad or mole skin note book, sharpie or marker and pen to take notes).
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATIONAL AND REQUIRED SKILLS:
Clear, fluent conversational English.
Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and requisitions. Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to calculate and apply figures and amounts in recipe and labor costing and control.
Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques.
Demonstrated operational logical: multi-unit prioritizing skills.
Strong interpersonal staff relations and leadership skills.