Culinary Extern

Jean-Georges Management is actively seeking Culinary Externs for all its locations!

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

Summary

The externship is designed to provide students with:

• Practical experience in a professional kitchen setting.
• Hands-on experience with various culinary techniques.
• Knowledge of food safety and sanitation procedures.
• An understanding of menu planning and execution.
• Opportunity to develop teamwork and communication skills.
  
  

The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times.

• To 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 deliver a product that will exceed our guest’s expectations.
  
  

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 deliver a product that will exceed our guest’s expectations.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly in the kitchen.
• Utilize the computer system and read all orders.
• Prepare and present on a timely basis all foods for meal service.
• Handle all types of food and rotate it in accordance with established procedures.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Cook a wide variety of foods with all modern and classical cooking techniques.
• Additional tasks as requested or assigned.
  
  

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
• Ensure a clean, neat, and organized work area.
• Able to work with cutlery in a proficient, safe, and swift manner.
• Able to work independently with minimal supervision
• Must be passionate, entrepreneurial, and dedicated to success 
• Ability to work a flexible schedule including days, nights, weekends, and holidays 
  
  

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.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly. 
• Ability to stand and work continuously in confined spaces for long periods of time
  
  

Compensation

The base pay range for this position is $16.50 per hour. 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, skills, etc.

Jean-Georges is an Equal Opportunity Employer.

More detail about Jean-Georges Management part of Restaurants by Jean-Georges, please visit https://culinaryagents.com/entities/8810-Jean-Georges-Management