Future Opening: Lead Chef + General Manager

**Benefits:** - 401(k) matching - Competitive salary - Employee discounts - Flexible schedule - Profit sharing **Job Summary** We are searching for a highly motivated, experienced and skilled hospitality professional to take the lead for all operational aspects of our Stamford location as Lead Chef and General Manager. Your primary focus will be to ensure the team is able to deliver an unforgettable culinary experience to our customers at the same time as 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 a myriad of 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, General Manager, or Executive Sous Chef role looking for some more work life balance. You will be required to **work** a minimum of 2 events per week which will be remunerated in addition to your salary (plus tips). **Benefits/Perks** - Flexible Scheduling - Competitive Compensation - Career Advancement Opportunities **Duties and Responsibilities:** - 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. - In partnership with management you will be involved in hiring, training/onboarding and scheduling Chef Instructors, Kitchen Assistants, Hosts and Dishwashers. - 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. - Execute catered events both on and off-site, involving menu development, costing and ordering - Assist in facilitating private events and rentals. - Manage all location printing requirements (event information, lesson plans, recipe packages etc). - Empower the team to take ownership of maintaining the sanitation and safety standards of the location. - Monitor inventory of all operational equipment and submit replenishment requests to management where necessary. - 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. - Provide insightful tours of the location and our offerings to prospective clients. **Qualifications:** - 5-10 years experience in an Executive Chef/Kitchen Manager role - 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. - Purchasing, receiving and cost control experience. - Flexibility to work during evenings and weekends Compensation: $100,000.00 - $105,000.00 per year **Hudson Table was conceived with the local community in mind and a philosophy built around inspiring the inner-chef in all of us. Our charming culinary studio serves to foster an inviting and memorable experience shaped by an ongoing feedback loop between our team and our customers.**