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Sous Chef
Company Name:Jean Georges
  
Position Description:Jean-Georges Vongerichten seeks a sous chef for JoJo Restaurant, to manage the daily operations of providing professional leadership and direction to kitchen personnel. The ideal candidate will be energetic, enthusiastic, and able to handle a large volume. Previous experience in 3 or 4 star restaurants is highly preferred.
We provide a challenging team orientated environment, where excellence is expected in all areas of food preparation and presentation.
Due to our increasing growth, this successful Restaurant Group seeks individuals with a desire for challenge and a talent for building high performance teams. Working hand in hand with the Chef De Cuisine you will be groomed and well prepared to take the next step towards upward mobility within the company.
Our Management Team receives excellent benefits including:
Competitive wages
Paid Vacations
Health insurance
Vision insurance
Voluntary Dental insurance
Weekly paychecks
Discounted meals while not working

At JoJo Restaurant the opportunities for advancement are excellent! You will be encouraged to develop the skills and knowledge necessary for success.

We are an equal opportunity employer.

  
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: Sous Chef
Start Date: Immediate
Job Category: Restaurant - Upscale Casual
Job Type: Full-time
Compensation: Salary
Experience: 3 years
Education: Culinary Arts Degree Preferred
Job Location(s): New York
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