ABOUT THE COMPANY
Creative Culinary Management Company is a hospitality company based in the heart of NYC Seaport District. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners’ creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of guests.
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.
ABOUT THE ROLE
The Director of Culinary Operations is the central leader of the overall culinary operation for Tin Building by Jean Georges. This role oversees the culinary program for all outlets and divisions across the establishment that intersect with F&B. The oversight of this role spans across the culinary features of all Full-Service Restaurants, Bars, Quick Serve Concepts, Retail and Marketplace, E-Commerce, Private Events, Offsite Events, Commissary, Employee Dining Room, and Stewarding.
This role sets the tone to maintain world-class standards for quality and service in alignment with the JG team. The role is a key business leader that is responsible for areas including but not limited to: cost control, department efficiencies, collaboration with internal departments, inventory, staffing to meet business objectives, sales and profitability, and more.
This individual has oversight of hiring, training, development, and performance counseling of all staff within the culinary division and serves as a cultural champion of the brand.
The Impact You’ll Make | Essential Responsibilities
- Responsible for the day-to-day culinary operations of internal outlets and external programs in association with Tin Building by Jean Georges
- Actively execute on ensuring cross departmental operational efficiencies, labor cost, operational cost, and elements that impact profitability
- Develop, implement and maintain systems to ensure high quality food preparation and quality control standards in alignment with JG standards
- Manage all F&B operating expenses; Accountable for meeting and exceeding projected food cost, labor cost, and other forecasted operating expenses.
- Plan budgets in partnership with Senior Finance team
- Oversee and actively participate in hiring, supervision, scheduling, development, and training of chefs and hourly reports
- Participate in establishing menu pricing
- Foster and promote a cooperative working climate, maximizing productivity and employee morale while maintaining a healthy, happy, and productive work environment that builds loyalty and dedication.
- Develop a cross functional talent pool to deliver on business objectives
- Ensure monthly inventory of perishable items, small wares, and equipment is accurate and systematic in all areas of their operation.
- Accountable for maintenance of all areas within responsibility, kitchen equipment and facilities.
- Fosters a collaborative and engaged working relationship with all company employees promoting a team focus centric culture that will lead to a positive employee experience, resulting in business effectiveness and high levels of productivity.
- Responsible for performance management of direct and indirect reports; ensuring appropriate handling of performance concerns are directly addressed in a timely, fair, and consistent manner and approach.
- Develop and implement initiatives to increase/maintain employee engagement, motivation, retention, and high levels productivity and efficiencies.
- Supports recruiting, hiring, supervision, scheduling, development, mentoring and training of managers and hourly employees.
- Demonstrates and holds direct reports accountable for acting with the highest levels of professional standards and ensures all employees work within an environment of respect, understanding, inclusiveness, caring and fairness.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee are injured.
- Operate ethically to protect the assets and image of the company.
- Performs other duties, initiatives, and responsibilities as per business need and per request
About You | KNOWLEDGE, EXPERIENCE AND SKILLS
- 10+ years culinary management experience in a large scale, high volume, complex and upscale F&B operation with multiple culinary divisions
- 10 years’ experience managing and leading people
- Ability to execute and deliver culinary programs at a high level
- Passionate, entrepreneurial, and dedicated to success of achieving JG brand standards
- Experience with inventory management and basic F&B systems required
- Exceptional financial acumen, reporting skills, and analytical competence
- Experience managing a culinary P&L for multiple units
- Ability to collaborate with internal and external partners
- Ability to manage expectations, processes, and multiple projects simultaneously
- Proficient in the following dimensions/functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Demonstrated success in achieving fiscal results and executing to a high standard.
- Computer literate with the ability to learn and adapt to using all programs.
- Exhibits excellent verbal and written communication skills.
- Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect.
- Culinary Degree Required.
- Must be able to maintain a schedule availability flexible to the business demands including nights, weekends, holidays
PHYSICAL REQUIREMENTS:
· 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
· Must be able to lift and carry up to 50 lbs.
· Ability to sit 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 between $150,000 – $200,000 per annum with potential for bonus. 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.
Job Type: Full-time
Pay: $150,000.00 – $200,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Schedule:
- Day shift
- Evening shift
- Monday to Friday
- Weekends as needed
Supplemental pay types:
- Bonus pay
Ability to commute/relocate:
- New York, NY 10038: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary Management: 8 years (Required)
Work Location: In person
96 South Street, New York, NY 10038
