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
KNOWLEDGE, EXPERIENCE AND SKILLS
PHYSICAL REQUIREMENTS
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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