Commissary Kitchen

1 week ago

New York, United States Tin Building Full time

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 Prep Cook is responsible for preparing and organizing ingredients by washing, peeling, chopping, dicing, and slicing vegetables, fruits, and meats etc., according to the provided established recipes and guidelines, to ensure the smooth operation of the kitchen. Your attention to detail, culinary skills, passion, and commitment to quality contribute significantly to the success of the operation.

ESSENTIAL JOB RESPONSIBILITIES:

  • Follow standardized recipes and preparation methods to maintain the quality and consistency of menu items.
  • Collaborate with chefs and kitchen staff to understand specific preparation requirements.
  • Assist in inventory management by monitoring and restocking ingredients as needed.
  • Rotate and label ingredients to ensure freshness and prevent waste.
  • Operate kitchen equipment, such as food processors, slicers, and blenders, safely and efficiently.
  • Ensure all equipment is thoroughly cleaned and maintained.
  • Contribute to the visual appeal of dishes by preparing and arranging ingredients aesthetically.
  • Assist in the assembly and presentation of menu items during service.
  • Adhere to strict hygiene and sanitation standards, including proper handwashing and use of personal protective equipment.
  • Keep workstations clean, organized, and sanitized.
  • Work closely with other kitchen staff to ensure a smooth and efficient flow of operations.
  • Communicate effectively with chefs and line cooks to coordinate preparation schedules.
  • Monitor the quality of ingredients and report any discrepancies or issues to kitchen management.
  • Ensure that prepared ingredients meet established quality standards.
  • Perform all other tasks as duties as assigned and/or per business need.


KNOWLEDGE, EXPERIENCE AND SKILLS:
  • 1+ year of experience as a prep cook.
  • Knowledge of basic cooking techniques and food safety practices.
  • Ability to work in a fast-paced kitchen environment and handle multiple tasks.
  • Familiarity with kitchen equipment and tools.
  • Strong organizational skills and attention to detail.
  • Ability to lift and carry moderate to heavy loads.
  • 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 10 - 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional 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 -$19 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.

Other details
  • Job Family Non Tipped Employees
  • Pay Type Hourly
  • Min Hiring Rate $16.00
  • Max Hiring Rate $19.00


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