Executive Culinary Operations Manager

1 day ago


Stamford, Connecticut, United States Hudson Table Stamford Full time
Job Summary

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 Stamford

Hudson 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.
Requirements
  • 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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