Senior Culinary Operations Manager

About Restaurant Manor Rock, a historic townhouse in Hudson, New York, we celebrate the ingredients and ideology of a family owned and operated agricultural practice focused on organic and biodynamic produce and heritage Mangalitsa and Kunekune pigs.

This role is integral to maintaining our high standards of quality and efficiency in the kitchen and has a larger impact on the restaurant's vision and culture.

The ideal candidate will be a leader and self-starter with a keen eye for detail, a strong ability to multitask, and a commitment to continuous improvement and teamwork.

Chef de Partie Roles & Responsibilities:

• Be in charge of designated area (prep and service readiness)
• Quality control of ingredients, procedures, platings
• Support the team butchering
• Support chef de cuisine in hiring, training, disciplining, and firing
• Support staff satisfaction through individual motivation, regular check-ins, and empowerment
• DOH readiness
• Support team on weekly and monthly deep cleans
• Seasonal research and development
• Utilizing Manor Farm Produce/Meat as much and as holistically as possible
• Consistent ordering (order sheets should be done before our purveyors cut off time)
• If another member of your team is responsible for ordering, review each invoice to ensure that you have a handle on our purchases
• Monitor waste and maintain a waste report; have a handle on what is being thrown out (and its monetary value) and think of ways to minimize this as much as possible
• Contributing to daily line-ups through educational opportunities and tastings for front of house staff
• Overseeing production of an excellent and nourishing family meal; ensuring that this is served at the same time every day for all staff
• Participating in active service every night
• Monthly inventory
• Daily end of day reports
• Maintain and improve the overall cleanliness of the restaurant through cleaning at the highest level and maintaining all equipment through proper care
• Stay organized; create and adhere to organizational systems that work for you and the wider team
• Be a proactive self-starter with a keen eye for details and ability to multitask
• See the bigger picture; what should we be anticipating or working towards to set ourselves up for success one month / three months / six months / one year down the road?
• Empower, motivate, and mentor colleagues
• Be courteous, professional, and kind to guests and co-workers alike; maintain a professional demeanor in times of stress
• Be open to feedback and notes for improvement; participate in a feedback loop with your colleagues so that everyone can grow within their roles
• Communicate responsibly and maturely; be open about any issues that may arise (internally or with guests) so that we can quash issues early on together