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Job DescriptionPOSITION SUMMARYAssist Facilities leadership in maintenance and repairs, and in coordinating housekeeping. Purchase shipping supplies and office supplies for Facilities department. Assist in processing all incoming and outgoing mail in Corporate Headquarters location. Work within a team environment and independently. Requires availability and coverage during non-work hours in an emergency or as-needed basis. Requires capability of traveling to all NYC locations, and being on-call 24/7 using agency cell phone. DUTIES AND RESPONSIBILITIES (WEIGHTED & WITH DETAIL)Essential Functions: include, but are not limited to, the following: Program and Office Support (85%)• Coordinate and monitor building repair service calls, i.e. boiler, sprinkler, standpipes, water heater, chiller and water pumps, elevators, packaged air conditioners and HVAC systems, etc.• In the absence of the Manager of Facilities during call-outs and vacation assume responsibility over Facilities department. Log repairs and record issues using the work-order system. Prioritizes repairs in conjunction with Manager of Facilities.• Assist in escorting Facilities vendors performing work at NYC locations.• Works effectively with volunteers, trainees and temp agency personnel. Must work together and collaboratively within Facilities / Support Services team.• Performs other educational and experience related duties as required.• Handles the receiving, delivering and processing shipments.o Receives and distributes freight packages from carriers such as UPS, FedEx and other small motor freight deliveries.o Process packages for overnight delivery and special handling through UPS, FedEx and USPS.o Maintain logs and paperwork for follow up and tracking purposes.• Process all incoming and outgoing mail at PPGNY Corporate Headquarters, including interoffice and misdirected mail• Prepare documents and other items for shipping, including shipping labels for third-party IT vendorsLast updated: 01/06/2026 Customer Service Responsibilities (15%)• Prioritize and respond to emergent situations, analyze and take appropriate action which may include outsourcing the work• Builds and maintains positive, quality relationships with customers, both internal (colleagues) and external (patients, clients, donors etc)• Demonstrates commitment to exceeding customer expectations at every opportunity• Responds positively to customer concerns and demonstrates effective problem solving skills• Consistently interacts positively with internal and external customers• Always wear a PPGNY identifying name tag when workingRequired Skills/Abilities • Experience, Education and Licensure, • High School diploma or GED, • Professional knowledge may be obtained through formal education and/or through work experience, • Last updated: 01/06/2026, • Requires three (3) years of related and/or applicable experience in facilities support or mail processing, • Language & Interaction Skills, • Ability to communicate effectively and in a non judgmental manner or attitude, • Able to work within a team setting, • Ability to read, write and do arithmeticQualifications, • Remedial computer skills, • Well organized, and able to optimize the use of space and equipment while reducing operating costs, • Excellent customer service and communication skills, • Ability to use power tools., • Ability to work in team settings and work independently., • Ability to multi-task.Physical Demands, • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is required to continuously talk and hear, frequently sit, stand, walk, reach, grasp, handle small objects, use repetitive motions of the hands and wrists. Work requires bending. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus., • Must be able to walk up and downs stairs., • Ability to climb a ladder and step ladder, • Bending at the waist, sitting kneeling, laying horizontally, climbing, walking, • Ability to push maximum 100 pounds ability to lift minimum 40 pounds, • Medical requirements of the position, • All staff who interact with patients and clients are required to meet the Department of Health medical requirements of an annual tuberculin test (PPD) and physical., • Must provide proof of COVID-19 vaccination or acceptable exemption., • Annually must provide proof of Flu vaccination or waiver., • Work Environment:, • Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionCOMPENSATION & BENEFITS • Salary Range: $85,000 -$105,000 plus BONUS, • Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience. BRAND DNA — CDC APPLICATION The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating. Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality. Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes. Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented. Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness. The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line. Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight. RESPONSIBILITIES • Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency., • Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides., • Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards., • Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly., • Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity., • Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment., • Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards., • Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity., • Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity., • Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution., • Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment. EXPERIENCE & QUALIFICATIONS • 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus., • Expertise with butcher’s cuts, yield management, portioning, and doneness standards., • Proven record of building SOPs, training teams, and driving consistency across shifts., • Strong command of expo flow, pacing, and BOH↔FOH communication., • Financial acumen: COGS analysis, labor planning, waste control, vendor management., • NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred., • Clear, direct communication; calm under pressure; coaches with respect and accountability., • Culinary degree preferred or equivalent leadership experience. WHO WE’RE LOOKING FOR A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

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