Receiver

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.

POSITION SUMMARY

The Receiver is responsible for the rece iving , stor ing , and organiz ing of all food items for the Back of House team. The Receiver will verify, count, sign packing slips, and match invoices and codes for accounting .

ESSENTIAL JOB RESPONSIBILITIES

• Ensure all deliveries are picked up by and delivered to proper department representatives.
• Verify, count and sign packing slips, match with invoices and codes for accounting.
• Communicate shorts and overages on invoices.
• Assist with the organization and sanitation of receiving areas and storage rooms.
• Maintain acceptable inventory levels and ensure profitability by minimizing dead stock items.
• C ontrol waste while maintaining health, sanitation, and safety standards and regulations.
• Maintain storage spaces for equipment and for china , glassware, and silverware .
• Receive and organize all equipment and deliveries, making sure all items are stored correctly.
• Communicate all discrepancies to the purchasing managers.
• 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

PHYSICAL REQUIREMENTS

COMPENSATION

The base pay range for this position is $ 22 .00 to $2 4 .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.

Jean-Georges is an Equal Opportunity Employer