Central Market Lead

ABOUT THE 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.           POSITION SUMMARY:   The Central Market Lead ensures the smooth operation of Central Market’s butcher, fish, produce, floral, prepared foods, cheese, charcuterie, and dairy outlets by overseeing daily activities, delegating tasks, and mentoring staff. This role focuses on maintaining product freshness, quality, and presentation while providing exceptional customer service. The Lead collaborates with the Central Market Manager, Central Market AGM, and other team members to achieve department goals, manage inventory, and implement standards for product handling and display. Additionally, the Lead plans and executes promotions and events, addresses customer inquiries, and ensures compliance with health and safety regulations. By fostering a cooperative working environment, the Central Market Lead maximizes productivity and employee morale, contributing to a positive shopping experience for all customers.      ESSENTIAL RESPONSIBILITIES   Leadership & Supervision:  Provide supervisor support to direct manager, assisting with day-to-day operational supervision and ensuring smooth Central Market operations.  Delegate tasks, motivate, train, and mentor employees to foster their growth and ensure a knowledgeable and customer-focused team.  Collaborate with the Central Market Manager and Central Market AGM on department goals, performance metrics, and operational improvements.    Receive, Inspect, and Prepare Products:  Receive and Inspect a variety of central market products, including meat, fish, produce, floral, prepared foods, cheese, charcuterie, and dairy   Ensure proper stocking, handling, cutting, portioning, and preparation according to established standards.  Ensure proper handling, filleting, portioning, and butchering according to established standards.  Evaluate product and inventory needs, receive incoming products, and assist the manager and department lead.  Ensure all plants and arranged bouquets are visually appealing and free of any decaying leaves.    Inventory Control & Product Management:  Monitor inventory levels and coordinate with suppliers to optimize stock levels and prevent shortages or overstock.  Participate in scheduled inventory procedures or spot inventory audits.  Manage the quality, freshness, and presentation of products, implementing standards for cleaning, cutting, plating, packaging, and display.  Conduct regular quality checks and ensure compliance with food safety and hygiene standards.  Follow strategies to minimize waste, including proper inventory rotation and management.  Ensure strong accounting practices are maintained for all operating activities, including food cost, purchasing & returns, and labor management.  Customer Service:  Provide excellent customer service by assisting with product selection, offering recommendations, and addressing customer inquiries.  Ensure a clean and organized department for a positive shopping experience.  Plan and execute promotions, tastings, and events to boost guest engagement.  Execute sign compliance and visual presentation standards to ensure legal compliance and a positive guest experience.  Maintain knowledge of current market trends and implement strategies accordingly.  Compliance & Safety:  Ensure compliance with all applicable health and safety regulations and company standards.  Ensure all equipment is safe and in proper working order, advising on replacement needs as necessary.  Ensure a safe working and guest environment to reduce the risk of injury and accidents.  Additional Responsibilities:  Perform other duties and responsibilities as required or requested.    KNOWLEDGE, EXPERIENCE AND SKILLS:   Experience:  Minimum of 2-3 years of experience in the food service industry.  1 year in a specialty retail supervisory role  Knowledge & Skills:  Strong knowledge of meat, seafood, cheese, prepared foods, produce, floral, and dairy products, including basic cutting and preparation techniques.  Proficient in purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.  Familiarity with inventory management systems and point-of-sale (POS) systems.  Leadership & Communication:  Excellent leadership, communication, and organizational skills.  Possess strong interpersonal and collaboration skills to supervise a diverse team.  Exhibits excellent verbal and written communication skills.  Self-disciplined, shows initiative, possesses developing leadership ability, and is outgoing.  Customer Focus:  Customer-focused with a commitment to delivering exceptional service.  Must be passionate, entrepreneurial, and dedicated to success.    Flexibility:  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  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, 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.

Salary : $22 - $25