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SCOPE OF POSITION / SUMMARY The facilities technician is responsible for, but not limited to, the overall operation and maintenance of equipment designated under the management team including the day-to-day operational and maintenance requirements. The facilities technician will also direct the fire and life safety of the building by implementing practices to reduce fires and other emergencies. ORGANIZATION STRUCTURE The facilities technician reports directly to the Director of Facilities. DUTIES AND SUPPORTING RESPONSIBILITIES - Execute Standard Operating Procedures developed by Facilities Director. - Execute Policy and Procedures for engineering practice developed by Facilities Director. - Execute preventive maintenance programs developed by the Facilities Director. - Conduct day to day operation of various Electrical, Mechanical, Plumbing and HVAC (Heating, Ventilating, Air Conditioning) systems for the residence. - Conduct Inventory of material and spare parts used within the process of maintenance. - Work closely with other Faciltiies colleagues to solve day to day operational issues. - Participate in fire drills, testing of Fire, Life, Health, and Safety systems. - Participate in departmental meetings, seminars, training etc. - Maintain all equipment and systems functioning to its optimum benefit. - Conduct preventive maintenance work and provide input for long-term planning to the enhancement of the residence. - Assist with protection during load-in and load-outs. - Oversight and maintaining fire, life, and safety equipment, under Facilities Director directives. NOTE: The above is not an all-inclusive list of job duties and responsibilities. Major Food Group reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice. Requirements – Experience, Skills, Education and Qualifications - Must possess a high school diploma or GED - Minimum of 2-5 years in working with basic electrical, mechanical, plumbing equipment and systems. - A minimum of 2-5 years in working within and engineering environment. - Must possess a basic knowledge of Building systems. - Basic knowledge of various painting and finishing work. - Must possess a luxury hotel, restaurant or luxury residential background. Restaurant experience is a huge plus. - Must possess some background in working with Fire, Life, Health, and Safety systems. - Must possess some background in working with BMS (Building Management systems. - Must possess basic knowledge of computer programs such as Google Suite (Gmail, Google Sheets, etc). - Good verbal and written skills in the English language. Spanish is also a huge plus. - This is not an exhaustive document and is subject to change, when necessary, by Major Food Group. - Experience with 2-way radio systems. Pay: $35.00/hourly

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 Retail & QSR Admin will play a crucial role in maintaining the efficiency and accuracy of the Marketplace’s operations. This position involves managing various data entry tasks, supporting order placements, and ensuring seamless communication between departments. The ideal candidate will be detail-oriented, organized, and capable of handling multiple responsibilities in a dynamic environment. ESSENTIAL JOB RESPONSIBILITIES · Updates the inventory database and associated databases (e.g. Point of Sale systems). · Enters all physical invoices, returns and other inventory movements into inventory management software · Takes proactive measures to prevent discrepancies and troubleshoots errors as directed · Assists with inventory cycle counts as determined by the Inventory Control Manager · Update and load items into the scale system and perform regular scale maintenance. · Assist in creating shortcuts in the POS system in collaboration with the IT department to streamline operations. · Generate and manage weekly and monthly reports on waste, labor and sales · Manage order guides and place dry market orders as needed. · Perform other duties as assigned by the Director of Retail to support the overall operations of the Marketplace. KNOWLEDGE, EXPERIENCE AND SKILLS: · High school diploma or equivalent; Associate degree preferred. · Proficient in Microsoft Office Suite, especially Excel. · Excellent organizational and time management skills. · Ability to work efficiently and with precision, especially with numbers. · Strong communication skills to ensure accurate inventory reporting. · Experience in a retail or food service environment is a plus. · Excellent communication, interpersonal, and problem-solving skills. · Passion for high-quality food products and a commitment to the Tin Building experience. · Bachelor’s degree preferred. 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 · 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 store. 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 between $23 - $25 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.