Job Description

ABOUT THE COMPANY

Creative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences —from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges —the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market.

ABOUT THE OPPORTUNITY

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The TIN Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

POSITION SUMMARY 

The Meat Associate reports to the Central Market Manager with oversight from the M&S Lead. Ensures that the department is full, well stocked, display case is attractive and full, and product is fresh. A knowledgeable resource for all things Meat related. Responsible for The Meat & Seafood Department, as well as sub-category departments. Upholds all food safety and sanitation standards, laws, and regulations. Upholds all Department of Weights and Measures regulations. Ensures the department is working and operating according to TIN’s standards. 

Evaluates product and inventory needs as well as receives incoming product and assists manager and department lead.

Assists guests with selection, and shares knowledge of preparation and pairings.

“Packs out” product, stocks, rotates, merchandises displays and assures a full and fronted department.

Works with the Central Market Manager to insure pars are accurate and met for order needs.

Performs other duties as required or assigned.

ESSENTIAL JOB RESPONSIBILITIES:

• Stocks, rotates, merchandises and quality checks products according to department procedures and Regulated Health Codes 
• Ensures all product is merchandised attractively, as per brand standards 
• Rotates products according to First In First Out (FIFO) standards; ensuring all products are within expiration code and of the highest quality 
• Maintains and organizes back-stock and storage areas according to department standards 
• Adheres to all guidelines about product recommendations and information 
• Communicates department needs, adjustments and problems promptly and efficiently to manager 
• Can speak knowledgably about TIN products and specialty food products 
• Participates in scheduled inventory procedures or spot inventory audits 
• Maintains a safe and clean work environment in compliance with department, federal and state regulations 
• Performs light cleaning duties such as sweeping, dusting and garbage disposal as necessary. Keeps workstation clean and manages department sightlines 
• Responsible for accurately recording loss in a timely manner 
• Follow all Company Policies and Procedures and SOPs, including quality, health, safety, and sanitation standards 
• Performs other duties as required or assigned 

KNOWLEDGE, EXPERIENCE AND SKILLS: 

• Prior Specialty Retail Food service preferred 
• Prior Deli experience preferred 
• Competent proficiency in Microsoft Office
• Good knife skills 
• Excellent verbal communication skills 
• Ability to remain organized in a fast paced, hands on environment 
• Intermediate computer skills 
• Must be passionate, entrepreneurial, and dedicated to success 

REQUIREMENTS: 

• Availability to work a flexible schedule, including weekends, nights, and holidays, as required 
• Availability to work a flexible schedule including evenings and weekends 
• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards 
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis.
• Ability to stand for prolong periods of time 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment 
• Climbing steps regularly.

The base pay range for this position is a range of $20-$22 per hour. The 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 and skills, etc.

 

Creative Culinary Management is an equal opportunity employer.

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