Chef De Cuisine

Location: City of Rochester

Four Twenty Five Restaurant by Jean-Georges is ACTIVELY HIRING a Chef de Cuisine!

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.

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.

POSITION

SUMMARY

The Chef de Cuisine (CDC) will be responsible for 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 Chef de Cuisine will support the hiring, training, development, and performance counseling of all staff within their operation. The Chef de Cuisine is responsible for assisting the restaurant by overseeing all aspects of the culinary team staffing, from management level to hourly positions.

ESSENTIAL

JOB RESPONSIBILITIES

• Responsible for managing the Sous Chefs and Executive Sous Chefs, guiding their oversight of the kitchen staff with the primary focus on selection, training, and supervising daily work assignments.
• Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions.
• Lead with a professional and polished approach in a busy atmosphere.
• Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom‑line profitability.
• Maximize sales and optimize profits through the management of food and labor costs.
• Participate in all P&L and financial review meetings, analyze monthly financial statements, develop an appropriate kitchen action plan, and follow through on those plans.
• Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food costs based on purchasing practices monitoring daily labor reports and minimizing overtime.
• Ensure that the restaurants are operating at or above standards and competitive service.
• Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness, and sanitation.
• Conduct regular department walkthroughs and random food tastings to ensure quality and consistency.
• Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines.
• Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food.
• Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man‑hours.
• Establish proper portion sizes and controls for all serving periods.
• Develop a hands‑on approach and be directly involved in daily production.
• Ensure proper presentation and preparation from each kitchen department.
• Assist with the monitoring of quality and with managing prime and local vendors accordingly.
• Assist with effective ordering based on sales.
• Responsible for sourcing good, organic, and seasonal products.
• Place cleaning supplies with…