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Category
Hotel
Cuisine
American
  • Summary
  • Description
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Summary
Butcher - PUBLIC Kitchen, a Jean-Georges Restaurant
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Butcher - PUBLIC Kitchen, a Jean-Georges Restaurant


Description
Jean-Georges is seeking Butchers for the highly acclaimed PUBLIC New York. If you are passionate about the kitchen and want to be part of a great team with amazing potential for growth, Apply Here! This is your perfect opportunity to take your career to the next level!

Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for aspiring kitchen team members.

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

Responsibilities:

− Cut, trim, bone, tie, grind meats, and clean poultry and fish using cutlery and powered equipment to portion and prepare meat in cooking form.
− Perform routine kitchen tasks efficiently within the established standards of the restaurant.
− Responsible for butchering of proteins for a multitude of businesses.
− Portioning proteins.
− Butchering and fabricating a wide range of meat and fish.
− Maintaining Department of Health compliance.
− Managing inventory of meat and fish and working with Sous Chefs to place orders based on production list provided by Sous Chef management team.
− Additional responsibilities as assigned by management.

Behavior/Skills:

Skills:

− Ability to operate efficiently with attention to waste management and yield.
− Experience in high volume production kitchen.
− Must have great attention to detail and consistency.
− Excellent calculation skills for maintaining waste percentages and yields.
− Lifting 50 - 70 pounds, prolonged standing, bending

Qualifications:

− Experience working with a wide variety of proteins.
− Food Handler's Certification (New York City Department of Health).

Jean-Georges is seeking Butchers for the highly acclaimed PUBLIC New York. If you are passionate about the kitchen and want to be part of a great team with amazing potential for growth, Apply Here! This is your perfect opportunity to take your career to the next level!

Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity. With a passionate commitment to pampering and pleasing guests, Jean-Georges is one of the undisputed premiere restaurant groups in the world! Myriad styles, ranging from Three Michelin Star Jean-Georges to the amazingly rustic elegance of the Inn at Pound Ridge, PUBLIC New York is the perfect home for aspiring kitchen team members.

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

Responsibilities:

− Cut, trim, bone, tie, grind meats, and clean poultry and fish using cutlery and powered equipment to portion and prepare meat in cooking form.
− Perform routine kitchen tasks efficiently within the established standards of the restaurant.
− Responsible for butchering of proteins for a multitude of businesses.
− Portioning proteins.
− Butchering and fabricating a wide range of meat and fish.
− Maintaining Department of Health compliance.
− Managing inventory of meat and fish and working with Sous Chefs to place orders based on production list provided by Sous Chef management team.
− Additional responsibilities as assigned by management.

Behavior/Skills:

Skills:

− Ability to operate efficiently with attention to waste management and yield.
− Experience in high volume production kitchen.
− Must have great attention to detail and consistency.
− Excellent calculation skills for maintaining waste percentages and yields.
− Lifting 50 - 70 pounds, prolonged standing, bending

Qualifications:

− Experience working with a wide variety of proteins.
− Food Handler's Certification (New York City Department of Health).


Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
Inventory Management
Catering Service
Casual Dining Experience
Fine Dining Experience
New York Restaurant experience
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
Fish Cutting Experience
Owns Knives
Food Handler's Certification
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA