Executive Culinary Operations Manager
1 day ago
We 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.
Responsibilities- In 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.
- A 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.
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