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 our 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:

The Health & Safety Manager is responsible for ensuring the health of our employees and patrons for the Seaport District. This leader is responsible for developing a robust continuity plan of all critical business functions during extenuating circumstances, and actively participating in the execution of the plans. This role will be required to manage all activities relating to Health, Food Safety, general safety, and associated compliance while also providing cross-functional coordination and oversight of day-to-day protocol across all facilities and communicating and collaborating with the units/venue leaders.

ESSENTIAL JOB RESPONSIBILITIES:

• Actively manage and enforce Health, General Safety, Food Safety, and related compliance, in conjunction with HR Operations and Facilities Operations leadership.
• Lead all efforts relating to DOH compliance at the operating business units.
• Create all DOH, OSHA and safety manuals for the restaurants and Tin Building.
• Develop and implement employee training program for new and existing employees.
• Oversee day-to-day protocol for employee/patron safety across all restaurants and Tin Building, including DOH and OSHA compliance, site-specific layouts and PPE; conduct job-site analyses/inspections to identify and eliminate hazardous work practices.
• Define procedures for crisis events, and associated business continuity plans.
• Serve as health and safety subject matter expert; driving cross-functional collaboration to ensure best-in-class safety protocol and compliance.
• Develop training, SOPs, and manage implementation of technology to support scalability and tracking of programs.
• Manage all post DOH inspection corrective measures and implementation.
• Handle guest incidents, correspondence, and follow up
• Lead and organize all permitting needs and attend all hearings on behalf of the CCMC.
• Establish risk mitigation goals and develop metrics, dashboards and/or scorecards to track/communicate/drive progress
• Compile and present reports on safety metrics to senior management on a monthly/quarterly basis.

• Fosters a collaborative and engaged working relationship with all company employees promoting a team focus centric culture that will lead to a positive employee experience, resulting in business effectiveness and high levels of productivity.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working environment for our employees and guest to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Oversee and ensure compliance with legally requirements as pertains to alcohol consumption and sale.
• Operate ethically to protect the image of the company.
• Performs other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• 5 years of experience in Health & Safety Management, Facilities Operations and Food Safety specific oversite and compliance.
• Proven track record of successfully navigating and passing Department of Health (DOH) inspections, ensuring the highest standards of cleanliness, food safety, and sanitation are met.
• Solid understanding of crisis management/ disaster recovery concepts in a distributed environment, where you can come into an organization and quickly synthesize data to build a holistic program.
• Passion for tackling ambiguity and providing structure to new opportunities, while leading and motivating a cross-functional team.
• Exceptional verbal and written communication skills – must be able to clearly explain and demonstrate concepts/skills to others.
• Ability to represent the firm in a professional manner at all times to ensure company policies and procedures as well as compliance to all applicable laws and regulations
• Availability to work as needed, weekdays, weekends, early or late.

• Proficient with MS Office, MS Project, Outlook applications and ability to learn new systems.
• Collaborative work style and ability to work effectively across departments.
• Possess strong interpersonal, collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience.
• TIPS train-the-trainer certification or obtain shortly after hired.
• Must be able to maintain a schedule availability flexible to the business demands.
• Bachelor’s Degree in related field is a plus
• Must be passionate, entrepreneurial, and dedicated to success.

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 maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs.
• 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 $85,000.00-$115,000.00 a 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.

Creative Culinary Management is an equal opportunity employer.