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Company Name:Jean Georges
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:Jean Georges Vongerichten seeks a pastry chef (preferably with Asian food experience) to manage the daily operations of providing professional leadership and direction to kitchen personnel. Ideal candidate will be energetic, enthusiastic, and able to handle a large volume. Previous experience in 3 or 4 star restaurants is required. Must have hands on management style with strong communication and organizational skills and the ability to effectively manage and motivate a diverse staff.
We provide a challenging team orientated environment, where excellence is expected in all areas of food preparation and presentation.

The duties and responsibilities of the Pastry Chef include, but are not limited to:

 He/she is responsible to frequently communicate the status of all pastry food production to the Executive Chef.
 He/she is responsible to supervise, monitor and delegate all, and extra, workload to subordinates within a timely and cost efficient manner according to the budget and Union rules.
 He/she is responsible to inform the Executive Chef or his/her assistant when routine work, for various reasons, can't be executed in the given time frame and await further instruction.
 He/she shall inspect all equipment and machinery used in the area of responsibility and report any problems or situations to the Executive Chef.
 He/she has a thorough knowledge of the culinary arts and is fully responsible for the quality and presentation of food leaving the station.
 Make sure all food is stored and all areas are cleaned to the highest standards.

*3-4 years experience as Chief Pastry in a large pastry operation environment. *2 years experience as 1st Pastryman in various hotels or restaurants. *Excellent baking skills. *Excellent oral and written communication. *Very experienced in training subordinates in large quantity pastry preparation and good knowledge of quality dessert operations in general. *Excellent artistic pastry skills for various buffet displays and show plates. *Has the ability to taste all desserts to assure correct preparation. *Able to train subordinates in all of Jean Georges matters and entire pastry production.

*Culinary school 3-4 year degree or foreign equivalency (3-year apprenticeship) *Graduated High School with Diploma and a Degree of Pastry Arts preferred.

*Able to lift at least 25 lbs. *Climb on step stool or ladder in order to complete elements of job or facilitate maintenance issues. *Bend, lean and stoop without hindrance. *Fine motor skills. *Use stairs often. *Work within different temperature changes indoors to outdoors. *Able to pass basic safety course. *All in here mentioned is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.

Conditions for Employment
*Only US Citizens or Green card holders can be considered for this position.
We are an equal opportunity employer.

KEYWORDS: Pastry Chef, Head Pastry Chef, Pastry Manager

Company Profile:Born and raised on the outskirts of Strasbourg in Alsace, Jean-Georges' earliest family memories are about food. The Vongerichten home centered around the kitchen, where each day his mother and grandmother would prepare lunch for the almost 50 employees in their family-owned business. "I would wake every morning to the most wonderful smells," reminisces Jean-Georges "and I quickly became known as 'the palate' to my family, tasting each sauce and dish, recommending salt or some more herbs." His love for food cemented into his choice for a career at the age of 16, when his parents brought him to the 3-star Michelin-rated Auberge de l'Ill for a birthday dinner.

Jean-Georges began his training soon after in a work-study program at the Auberge de l'Ill as an apprentice to chef Paul Haeberlin. He went on to work with the top chefs in France, including Paul Bocuse and master-chef Louis Outhier at L'Oasis in the south of France. With this impressive three-star Michelin training, Vongerichten won a position at the Oriental Hotel in Bangkok. From 1980 to 1985, he opened an impressive 10 restaurants around the world, including the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong; it was during this time spent in Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East that would later translate into his own interpretation on his menu at Vong.

Jean-Georges arrived in the United States in 1985, opening the Lafayette restaurant in Boston. A year later he arrived in New York to take over the executive chef position at Lafayette there.

Awards and Accolades, plus a Cookbook or Three

Jean-Georges Vongerichten currently holds an unprecedented total of twelve stars from The New York Times for his four New York City restaurants, Jean Georges, JoJo, Vong and Mercer Kitchen. In 1998 Jean-Georges was awarded three medals at the James Beard Restaurant Awards - Best New Restaurant, Outstanding Chef, and Who's Who of Food & Beverage; it is the first time that a chef was awarded best new restaurant and outstanding chef in the same year. In 1999, The James Beard Foundation gave its Best Cookbook award to Cooking at Home with a Four Star Chef.

In September 2000, Broadway Books published Jean-Georges' third cookbook Simple to Spectacular, which takes a basic recipe and brings in four increasingly sophisticated variations. In September of 1998 Broadway Books published Jean-Georges' second cookbook, Jean-Georges: Cooking at Home with a Four-Star Chef, which adapts recipes from all of his restaurants for the home cook. His first book, Simple Cuisine features recipes that include his vegetable broths and vinaigrettes and the clean flavors he favors at Jo Jo. Jean-Georges has appeared as a guest on Live! with Regis & Kathie Lee, the Today Show and Good Morning America, Martha Stewart Living, as well as doing several guest spots on the TV Food Network. He is featured in the PBS series, In Julia's Kitchen with Master Chefs with Julia Child, broadcast in 1995.
Job Profile:
Position: Pastry Chef
Start Date: Negotiable
Job Category: Restaurant - Upscale Casual
Job Type: Full-time
Compensation: Negotiable
Experience: 5 years
Education: Culinary Arts Degree
Job Location(s): ALL US
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