Kitchen Manager / Head Chef

Hudson Table Holdings LLC; Stamford (CT); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

401(k) matching

Bonus based on performance

Health insurance

Opportunity for advancement

Paid time off

Profit sharing

Flexible Scheduling

Competitive Compensation

Job summary

Hudson Table Holdings LLC is seeking a Kitchen Manager to lead all operational aspects of our Stamford location and deliver an unforgettable culinary experience. You will guide a team, teach classes part-time (remunerated plus tips), and play a key role in growth as the company expands to multiple sites.

The role offers strong work-life balance, opportunities for advancement, and close collaboration with management to shape guest experiences.

Qualifications

• Culinary degree and 5–10 years of industry experience.
• Extensive purchasing, receiving and cost control experience.
• Current food safety accreditation.
• Strong people skills and ability to manage a team in a fast-paced environment.
• Be a confident and positive communicator.
• Familiar with Google Workspace and inventory software.

Responsibilities

• In partnership with management you will hire, train/onboard and schedule Chef Instructors, Kitchen Assistants, Hosts and Dishwashers.
• Place all food orders and receive deliveries, allocate and store purchases per safety practices, keep storage areas clean.
• Work with Beverage Director to manage stock and drive sales.
• Collect orders from local purveyors; on-shift travel expenses reimbursed.
• Collaborate with Chef Instructors to meet their needs and expectations.
• Represent Hudson Tables values with respectful guest interactions and service.
• Provide location tours and information to prospective clients.
• Assist with private rentals.

Skills

People skills

Positive communication

Detail oriented

Education

Culinary degree

Tools

Google Sheets

Inventory management software

Job description

Benefits

• 401(k) matching
• Bonus based on performance
• Health insurance
• Opportunity for advancement
• Paid time off
• Profit sharing
• Flexible Scheduling
• Competitive Compensation

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 Kitchen 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 and relish the opportunity to work towards autonomy. Your knowledge and enthusiasm 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 or Sous Chef role looking for some more work life balance.

To 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.
• Work in tandem with our Beverage Director to manage stock and drive sales.
• 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.
• 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.

Qualifications

• A Culinary degree and 5-10 years industry experience to Sous Chef/Kitchen Manager position.
• Extensive purchasing, receiving and cost control experience.
• Hold current food safety accreditation.
• Great people skills and can manage a team in a fast-paced work environment.
• Be detail oriented and can demonstrate a high level of professional integrity.
• 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
• Google sheets comfort

Compensation

Compensation: $75,000.00 - $95,000.00 per year