Jean-Georges Management

  www.jean-georges.com
  www.jean-georges.com

Jean-Georges Management Reviews

Updated November 16, 2014
Updated November 16, 2014
10 Reviews
2.8
10 Reviews
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Employee Reviews

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  1.  

    Very nice team at this restaurant.

    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Jean-Georges Management

    Pros

    There are no problems as long as you get your work done. The job gets stressful at times, but it's not overwhelming.

    Cons

    There are no benefits if you work part time and it's difficult to get a set schedule.

  2.  

    One of the greats of all time

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Restaurant Manager in New York, NY
    Current Employee - Restaurant Manager in New York, NY

    I have been working at Jean-Georges Management full-time (more than an year)

    Pros

    Good on the job training, support from upper management, know you're working for a world class Chef, competitive pay

    Cons

    Long hours, guests can often be rude

    Advice to ManagementAdvice

    Better work/life balance for managers

    Recommends
    Positive Outlook
  3.  

    sad but true

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Server in New York, NY
    Current Employee - Server in New York, NY

    I have been working at Jean-Georges Management part-time (less than an year)

    Pros

    time
    see ya
    leadership help

    Cons

    love and happiness
    perks of being a wall flower

    Advice to ManagementAdvice

    leave

    Doesn't Recommend
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  5.  

    They do awesome food but....

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Line Cook in New York, NY
    Former Employee - Line Cook in New York, NY

    I worked at Jean-Georges Management full-time (less than an year)

    Pros

    You learn a lot
    Good for your resume

    Cons

    They sometimes want you to do so much work that it should be two people work.
    You come in and work for free 1 to 2 hours a day
    Always everything is your fault
    Staff usually not so friendly

    Advice to ManagementAdvice

    Pay overtime
    Get more people when needed.
    You cant just expect somebody to do 2 peoples work and yell at them when they dont finish it.

    Doesn't Recommend
    Neutral Outlook
  6.  

    Not bad

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee

    I worked at Jean-Georges Management

    Pros

    It's a really good learning experience

    Cons

    It's a very stressful environment

    Advice to ManagementAdvice

    Give employees a break

    Doesn't Recommend
    Positive Outlook
  7.  

    Terrible company to work for.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Barista in Atlanta, GA
    Former Employee - Barista in Atlanta, GA

    I worked at Jean-Georges Management full-time (more than an year)

    Pros

    Free food, usually cheap stuff like rice or cornbread, but it's free.

    Cons

    All Managers are terrible people in general. They will take advantage of you, work you 70 hours a week and your checks will be impossible to calculate.

    Doesn't Recommend
    Negative Outlook
  8.  

    It sucks your soul out

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Pastry in New York, NY
    Current Employee - Pastry in New York, NY

    I have been working at Jean-Georges Management full-time (more than an year)

    Pros

    If you can survive this kitchen for a year you can work in any kitchen in NYC. You will learn everything you need to be a great cook and you will be forced to work to a 4 star level of perfection. You will justifiably be able to ignore interns and new hires until they make it at least 2 months, because many do not. You will be able to walk away knowing you are a better cook than 90% of cooks out there.

    Cons

    It will make you miserable. You must be able to find joy in the smallest things or you won't make it. You have to be thick skinned and have a sense of humor and be able to accept the fact that life just isn't fair. It's chaotic, crowded, nothing works, some times food doesn't get ordered and it's always your fault. You have to find a way to get it done. No excuses. DO NOT WORK HERE IF YOU AREN'T SERIOUS ABOUT BEING A CHEF - this isn't for people who like cooking. It's for serious cooks.

    Advice to ManagementAdvice

    Keep being tough on the cook to make them great - but there should also be a reward system for being good. The intern and most senior cooks shouldn't get paid the same.

    Doesn't Recommend
    Neutral Outlook
  9.  

    Working at Jean-Georges Restaurant was a very fun and exciting learning opportunity

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Culinary Extern in New York, NY
    Former Employee - Culinary Extern in New York, NY

    I worked at Jean-Georges Management part-time (less than an year)

    Pros

    While working at Jean-Georges during my culinary externship, I was given my own station, the Amuse Bouche. I was in charge of every aspect of the station, including order, prepping, cooking, and plating. While the Amuse Bouche is only a small part of the dining experience, it is the very first impression from the chef, therefore it was a big responsibility. Also, the other line cooks could not start cooking until my food was sent to the table.

    During downtimes, I was able to go around to the other stations and help plate and sometimes cook. It was very fun watching how everyone worked in the restaurant. I learned how important communication between stations is and different cooking methods.

    Cons

    The kitchen is very small, therefore prepping is difficult at times. Equipment is limited and I often found myself waiting to do something, which slowed me down severely. I also found some of the staff unapproachable, but that might be a problem with myself or the fact that I was just an extern.

    Recommends
    Neutral Outlook
  10. 1 person found this helpful  

    A company that forgets its employees are human.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Career Opportunities
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Jean-Georges Management

    Pros

    Pay is good, so long as they don't over staff.
    Safe neighborhood
    Flexible with the schedule with most situations.
    Very friendly coworkers.

    Cons

    Constant changing in management
    Constant changing in policy
    Constant micromanaging on the part of the Restaurant's Management and Management at the Corporate Level
    Company is biased when it comes to promotions (Skinny, Caucasian, American, for positions as a Waiter of Higher) - Supported by Corporate Management

    Advice to ManagementAdvice

    Training for all managers on all levels on how to successfully lead staff is essential. These managers have breezed through Business Management, but seem to have forgotten to take notes on Human Resources and how to manage it.

    Doesn't Recommend
  11.  

    Mercer Kitchen

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Career Opportunities
    Current Employee - Hostess
    Current Employee - Hostess

    I have been working at Jean-Georges Management

    Pros

    after 3 months you get 50% off on a dinner for two

    Cons

    The employees are always rushing. I understand we have customers to attend but lets be polite about pushing people. Managers don't say hello and then when one takes on there attitude the say where miserable. No one wants to help each other, while maybe you might be open to helping anyone who needs it. People quit about everyday, even in there training days.

    Advice to ManagementAdvice

    there are better restautants to work at in NEW YORK

    Doesn't Recommend

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