Job description

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 by Jean Georges 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.

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.

POSITION SUMMARY

The Utility Steward is responsible for cleaning 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 as assigned by the Chef or any other member of the management team.

• 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.

• Complete any other task given as required in a timely and professional manner.

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

• Must be able to maintain a schedule availability flexible to the business demands.

• Performs other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Working knowledge and understanding of health, safety, and sanitation standards.

• Ability to communicate effectively and take directions.

• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.

• Excellent attention to detail, time management, and organizational skills.

• Ability to work both independently and in a team environment.

• Strong work ethic, team player, and customer-focused approach.

• Ability to work a flexible schedule including days, nights, weekends, and holidays.

• Must be passionate, entrepreneurial, and dedicated to success.

PHYSICAL 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). Occasionally lift and/or move up to 100/150 pounds with help and/or assistance.

• 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 a range of $15-$18 per hour. 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.

Creative Culinary Management is an equal opportunity employer.

Job Type: Full-time

Pay: $15.00 - $18.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Dishwashing: 2 years (Required)
• High volume kitchen: 2 years (Required)

Work Location: In person

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