Job Summary:
We are searching for a highly motivated, experienced and skilled culinary professional to take the lead for all operational aspects of our Stamford location as General Manager. Your primary focus will be to ensure the team is able to deliver an unforgettable culinary experience to our customers while fostering a work environment most hospitality workers can only dream of. Under the tutelage and guidance of the management team, you will take ownership of the role. Your knowledge and attention to detail will be key in driving the success of this location. With the expansion of the business across 4 locations in the tristate, and with further new locations planned, there are myriad opportunities for growth and career progression within this exciting and unique business.
This is a perfect role for someone looking to transition from the standard restaurant Executive Chef or Sous Chef role seeking more work-life balance.
You will be required to teach a minimum of 1-2 classes per week (but not limited to) which will be remunerated in addition to your salary (plus tips).
Duties and Responsibilities:
In partnership with management, you will be involved in hiring, training/onboarding, and scheduling Chef Instructors, Kitchen Assistants, Hosts, and Dishwashers.Responsible for placing all food orders, receiving all deliveries (food, non-food & beverage), allocating and storing all purchases in compliance with safety practices, and maintaining the cleanliness of the storage areas.Collecting orders and goods from local purveyors (having access to a vehicle is definitely an advantage and any ‘on shift' travel expenses will be reimbursed).Work in collaboration with all Chef Instructors to meet their expectations and needs.Enthusiastically represent Hudson Tables 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.Responsible for coordinating/supervising uniform and laundry pickups and deliveries in accordance with the demands of the business.Manage all location printing requirements (event information, lesson plans, recipe packages, etc.).Empower the team to take ownership of maintaining the aesthetic, sanitation, and safety standards of the location.Monitor inventory of all operational equipment and submit replenishment requests to management where necessary.Undertake any repairs/maintenance issues (or enlist the assistance of local professional tradespersons) that may occur on an ad hoc basis. Report any breakages or more serious maintenance issues to the Management team in a timely fashion. You may occasionally be required to assemble flat pack furniture/equipment.Manage the location refuse and recycling program. This will involve coordinating with the rest of the team to ensure that refuse and recycling is taken curbside in accordance with the local collection schedules.Work in tandem with our Beverage Director to manage stock and drive sales.Qualifications:
A Culinary degree and 5-10 years industry experience to Sous Chef/Kitchen Manager position.Extensive purchasing, receiving, and cost control experience.Detail-oriented and can demonstrate a high level of professional integrity.Strong administrative skills.Hold current food safety accreditation.Great people skills and can manage a team in a fast-paced work environment.Be a confident and positive communicator.Be very familiar and comfortable using Google's Suite of programs (sheets, docs, mail, etc.) as well as experience with inventory management/e-procurement platforms.Flexibility to work during evenings and weekends.Hands-on experience with planning menus and ordering ingredients.#J-18808-Ljbffr