Assistant Manager

Hudson Table is a culinary event space featuring hands-on cooking classes, private catered events, and team-building experiences, along with live staff chef competitions in a Chopped-meets-Iron-Chef, mystery-basket format where guests serve as judges. Position Summary We're looking for a highly organized, hands-on, and detail-obsessed Assistant Manager to keep our kitchens running like clockwork, week after week. The Assistant Manager is a key operational role at Hudson Table, responsible for inventory management, dishwasher staff scheduling, and preparing materials for classes and competitions. You'll move comfortably between front-of-house hospitality and back-of-house kitchen coordination. We move fast, juggle multiple moving parts across every shift, and need someone who takes pride in running a tight ship (and systems) without needing to be told twice. Schedule & Pay Structure This role blends shift-based, on-site hourly work with salaried administrative time. 4–5 on-site shifts per week in a lead chef, kitchen assistant and/or FOH position, clocking in and out for hourly tasks A supplemental salary covers administrative work completed off-site Depending on your background in hospitality, if you bring a professional culinary background, your on-site shift work would be primarily a combination of lead chef or kitchen assistant work. Or if you have experience with front-of-house drive roles — you will host and MC chef competitions and catered events like showers, rehearsal dinners, and weddings, as well as learn our kitchen assistant role and excel assisting our chef teams. What You'll Own: Inventory Management Own a full non-food inventory count on a weekly basis Own a full beverage inventory count on a weekly basis Staff Scheduling Manage and maintain the dishwasher staff schedule, proactively solving coverage gaps before they become problems Class & Event Preparation Print all recipe packets and competition scorecards Coordinate this prep work around receiving deliveries — juggling both without dropping either Availability Be on-site to receive weekdays, and ensure you’re available to work weekends What We’re Looking For: Strong preference for a chef looking to leave a restaurant role and grow with a fast-paced, continually evolving business Ability to teach hands-on classes and compete in chef competitions Comfortable communicating and coordinating directly with chefs and kitchen staff Working knowledge of culinary products and terminology Strong ownership instincts — you flag problems and solve them before being asked Meticulous attention to detail; experience managing inventory counts and staff schedules a plus Reliable, detail-oriented, and able to multitask in a fast-paced environment Job Requirements: On-site for 4–5 hourly shifts per week, including Tuesdays, Thursdays, and at least one weekend day Available to coordinate around scheduled delivery windows on receiving days Comfortable moving between front-of-house and kitchen environments throughout a shift Work-from-home options available for supplemental administrative work #J-18808-Ljbffr Hudson Table