TIN Building Sous Chef – Baker  

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 PROJECT

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.  

The TIN Building will feature 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 CPGs. To support this significant operation the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities. 

POSITION SUMMARY 

We are looking for an experienced Baker Sous Chef to prepare a variety of breads, pastries or other sweet goods for the TIN Building food hall and its restaurants. We are looking for a passionate and creative talent, who has great attention to detail and a wide range of bakery skills. 

The ideal candidate will be well-versed in culinary arts with a passion for bread & vienoisserie with strong knowledge of the main bakery disciplines. The successful candidate with have strong experience in different pastry fields, from restaurants to retail, as well as different genres of food. 

ESSENTIAL JOB RESPONSIBILITIES 

• Prepare a wide variety of goods such as sourdough, baguette, vienoisserie items etc. following traditional and modern recipes 
• Create new and exciting breads & pastries, based on seasonality and the restaurants genre. 
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Help and assist with on-going training of pastry cooks, to motivate and to make department as efficient as possible. 
• Adhere to strict cleanliness protocol as well as health and safety standards 

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Proven experience as Baker Sous Chef, baker, or relevant role 
• Great attention to detail and creativity
• Organizing and leadership skills 
• Willingness to learn and improve. 
• Knowledge of sanitation principles, food preparation and baking techniques, and nutrition 
• Working knowledge of baking with ingredient limitations (pastries that are gluten-free, vegan etc.) 
• Qualification in culinary arts, pastry-making, baking or relevant experience. 
• Professional and polished demeanor.
• Flexibility to work a varied schedule, including days, nights, weekends, and holidays.
• Must have early morning availability.

PHYSICAL REQUIREMENTS 

• Ability to perform essential job functions safely and successfully consistent 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, balance and carry up to 50 lbs.
• Ability to stand for prolonged periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $70k to $80k per year. 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.

Jean-Georges is an Equal Opportunity Employer.