Utility Steward

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 Utility Stewardis responsible forcleaning dishes, equipment, and utensils before, during and after service. In addition, the steward maintains the cleanliness of the kitchen and in all outlets. 

ESSENTIAL JOB RESPONSIBILITIES:    

• Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand. 
• Place clean dishes, utensils, and cooking equipment in storage areas. 

• Sort and remove trash, placing it in designated pickup areas. 
• Clean garbage cans with water or steam. 
• Sweep and scrub floors. 
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition. 
• Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars. 
• Transfer supplies and equipment between storage and work areas, by hand or using hand trucks. 
• Complete any additional tasks assigned by the Chef or any other management team member. 
• Will be required to attend all trainings per Tin Building standards. 
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards. 
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards. 
• Perform all other tasks as duties as assigned and/or per business need.    

KNOWLEDGE, EXPERIENCE AND SKILLS:    

• Working knowledge and understanding of health, safety, and sanitation standards. 
• Ability to work clean, organized, and efficiently in a high-pressure environment. 
• Excellent attention to detail, time management, and organizational skills. 
• Ability to work both independently and in a team environment. 
• Familiarity with health and safety regulations in a kitchen setting. 
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.     

ADDITIONAL REQUIREMENTS:    

• Ability to perform the essential job functions consistently, 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 50 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 property.  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 $16 -$18 per hour.The determination of what a specific employee in this job classification is paid 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.