Job Description

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.  

We are actively seeking experienced hospitality professionals to join the team for our opening in September 2024!

Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests.

POSITION SUMMARY  

The position of Butcher is responsible for cutting and trimming meat and or fish from larger, wholesale portions into steaks, chops, roasts, and other cuts. The butcher will also prepare meat and or fish for service, by weighing and portioning the meat/fish  

ESSENTIAL JOB RESPONSIBILITIES  

• Prepare meat and or fish for service, by weighing and portioning the meat/fish  
• Cut and trim meat and or fish from larger, wholesale portions into steaks, chops, roasts, and other cuts.  
• Weigh and measure ingredients;   properly use   recipes   in order to   produce dishes up to standard.  
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.  
• Ensure that food quality, quantity, freshness, and presentation meet Jean- Georges   standards.  
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety,   health,   and sanitation standards.  
• Properly store   and/or discard leftover food.  
• Set   up,   stock stations, and replenish kitchen inventory and supplies as needed.  
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).  
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.  
• Perform and complete any other duties and responsibilities given as   required   in   a timely   and professional manner.  

  KNOWLEDGE, EXPERIENCE AND SKILLS  

• Culinary   degree and/or certificate is  highly   desirable.  
• Minimum of one (1) year of experience in a full-service, high-volume, fast-paced   kitchen   or food service environment is a plus.  
• Must have excellent knife skills and be proficient in all aspects of cooking.  
• Demonstrated experience with various cooking methods, ingredients,   equipment,   and procedures.  
• Have experience with multiple stations in the kitchen.  
• Working knowledge and understanding of health, safety, and sanitation standards  
• Ability to take direction.  
• Ability to follow and execute recipes to   designated   specifications.  
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.   
• Excellent attention to detail, time management, and organizational skills.  
• Effective communication and interpersonal skills are conducive to a productive teamwork environment.  
• Ability to work both independently and in a team environment .  
• Operate ethically to protect the assets and image of the company.  
• Strong work ethic, team player, and customer-focused approach.  
• Ability to work a flexible schedule including days, nights, weekends, and holidays.  
• Must be passionate, entrepreneurial, and dedicated to success.  

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.  
• Ability to stand for prolong ed   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  $18.00  to $24.00  per hour.   T he 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.  

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