Job Description
Job SummaryWe are seeking a highly skilled and experienced culinary professional to lead the operational aspects of our Stamford location as Executive Culinary Operations Manager. This role requires a strong focus on delivering an exceptional culinary experience while fostering a positive work environment.About Hudson Table StamfordHudson Table Stamford is a premier culinary destination offering a unique blend of flavors and expertise. As part of our team, you will have the opportunity to grow and develop your skills in a fast-paced and dynamic environment.ResponsibilitiesIn partnership with management, you will be involved in hiring, training, and scheduling chef instructors, kitchen assistants, hosts, and dishwashers.Responsible for placing all food orders, receiving deliveries, allocating, and storing purchases in compliance with safety practices and maintaining storage areas' cleanliness.You will collect orders and goods from local purveyors, having access to a vehicle is an advantage, and any 'on-shift' travel expenses will be reimbursed.Work collaboratively with chef instructors to meet their expectations and needs.Represent Hudson Table values by engaging in positive gestures of respect, courtesy, and kindness to guests.Provide insightful tours of the location and our offerings to prospective clients.Assist in facilitating private rentals.Coordinate uniform and laundry pickups and deliveries in accordance with business demands.Manage location printing requirements (event information, lesson plans, recipe packages, etc.).Empower the team to maintain aesthetic, sanitation, and safety standards of the location.Monitor inventory of operational equipment and submit replenishment requests to management where necessary.Undertake repairs/maintenance issues or enlist local professional tradespersons as needed, reporting breakages or serious maintenance issues to the Management team promptly.Manage refuse and recycling program, coordinating with the team to ensure curbside collection in accordance with local schedules.Work in tandem with the Beverage Director to manage stock and drive sales.RequirementsA Culinary degree and 5-10 years of industry experience up to Sous Chef/Kitchen Manager position.Extensive purchasing, receiving, and cost control experience.Detail-oriented with high professional integrity.Strong administrative skills.Hold current food safety accreditation.Excellent people skills to manage a team in a fast-paced work environment.Confident and positive communication.Familiarity and comfort using Google Suite programs (sheets, docs, mail, etc.) and inventory management/e-procurement platforms.Flexibility to work evenings and weekends.