ABOUT THE MANAGEMENT COMPANY

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. 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 our 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.

POSITION SUMMARY:

The Produce Lead is responsible for overseeing and managing the Produce Department to ensure optimal product freshness, presentation, and inventory levels. This role requires a deep understanding of produce, strong organizational skills, and a commitment to delivering exceptional customer service. The Produce Lead will report directly to the Assistant General Manager of Fresh Market and collaborate closely with the team to achieve department goals.

ESSENTIAL RESPONSIBILITIES

· Oversee daily operations of the Produce Department, including staffing, ordering, merchandising, and inventory management.

· Maintain a visually appealing and well-organized produce display, prioritizing local and seasonal products.

· Adhere to strict food safety and sanitation standards, as well as Department of Weights and Measures regulations.

· Implement and execute effective inventory control strategies, including accurate ordering, product rotation, and waste minimization.

· Provide excellent customer service by offering product knowledge and addressing customer inquiries.

· Train and develop team members to ensure department standards are met.

· Collaborate with the Assistant General Manager of Fresh Market on department goals, performance metrics, and operational improvements.

· Actively clean daily and weekly fridges and display areas to maintain an environment as clean as possible. Be proactive in contacting the Assistant General Manager in case of malfunctioning appliances.

· Make sure all signs are always present on the display when the store is open and are updated with prices matching the point of sales system

· Consistently report to scheduled shifts on time and ready to work in proper uniform.

· Operate ethically to protect the assets and image of the company.

· Receive orders and ensure proper receiving by other staff in accordance with established procedures. Communicate with the Assistant General Manager to ensure accurate receiving records are kept.

· Perform all other tasks or duties as assigned and/or per business need.

KNOWLEDGE, EXPERIENCE AND SKILLS:

· Minimum of 2-3 years of experience in the produce industry.

· Previous supervisory experience preferred.

· In-depth knowledge of fruits, vegetables, and seasonal produce trends.

· Strong organizational and time management skills.

· Excellent communication and interpersonal skills.

· Ability to work independently and as part of a team.

· Proficiency in inventory management systems (if applicable).

· Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and 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 lift over 50 pounds on a regular basis.

· Ability to stand for prolong periods of time and climb steps regularly.

· Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, push/pull, and lift hands above shoulder height frequently, or otherwise move in a constantly changing environment.

The base pay range for this position is between $22.00 - $25.00 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.

NOTICE TO THIRD PARTY AGENCIES

Please note that CCMC does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement along with explicit communication to open the search, CCMC will not consider or agree to payment of any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, CCMC reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of CCMC.