Executive Sous Chef - Dudley's : Job Details

About Us

Dudleys has been a neighborhood staple on the corner of Orchard and Broome Street in the Lower East Side since 2012. Designed to capture the essence of the quintessential Australian corner pub-and-bistro, Dudley's is the place to meet for drinks or to share a meal with friends.

Position Summary

The Executive Sous Chef will assist the Executive Chef in overseeing the day-to-day kitchen operations in accordance with department policies and procedures. They will ensure the highest standards of food quality and presentation, and assist with the management of kitchen staff. To be successful in this role, you must have previous experience in a senior kitchen manager role.

Responsibilities

• Adhere to all appearance standards as outlined in the employee handbook.
• Address all customer feedback and complaints in a professional and efficient manner.
• Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
• Assist in recruiting and training new kitchen employees to restaurant and kitchen standards.
• Manage staff schedules based on forecast and performance measures.
• Ensure the general cleanliness of the kitchen, and surrounding areas.
• Participate in growth opportunities and employee development of all back-of-house staff.
• Collaborate with the Executive Chef in designing and updating the menu.
• Oversee the preparation and cooking of all menu items.
• Ensure safety, quality and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premises events.
• Ensure compliance of all sanitation standards in accordance with the Department of Health and company guidelines.
• Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
• Maintain inventory levels and ensure proper stock rotation.
• Order supplies and manage vendor relationships.
• Conduct regular inventory checks and minimize waste.
• Implement cost-saving measures without compromising quality.
• Coach and develop back-of-house staff by setting clear guidelines and expectations.
• Ensure all staff members are compliant with all back-of-house standards and procedures.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which includes payroll, inventory and purchasing.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Possess an in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensure the completion of all opening and closing procedures.
• Communicate clearly and concisely with all staff members during service.
• Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
• Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
• Work as part of a team and provides help and support to all fellow team members.

Requirements

• Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential.
• Two-year associate degree in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Demonstrated financial acumen with P&L statements, and labor models is desirable. Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with technology and computers (Microsoft Products & Google Workspace), and POS.