The Chef de Cuisine at KYU plays a crucial role in supporting the Corporate Executive Chef by leading a team of culinary professionals to deliver high-quality and flavorful food while ensuring food safety, adherence to sanitation procedures, and profitability.
Responsibilities:
- Manage and supervise production lines, providing guidance and development to the team while leading by example.
- Assist the Corporate Executive Chef in managing food cost of goods (COGs) and labor.
- Ensure consistent preparation and service of all food and products in accordance with the restaurant's recipes, portioning, and brand standards.
- Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
- Review and approve/disapprove time-off requests for direct employees.
- Assist in creating schedules for direct employees, finalized by 7 pm each Thursday for the following week.
- Embody the KYU brand and exceed core objectives and values.
- Provide excellent, friendly, courteous, and professional service to both internal and external guests.
- Uphold and promote the KYU culture in all aspects of the business.
- Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
- Lead by example to inspire the team to achieve and surpass KYU targets, including guest relations, team member relations, costs and efficiencies, and sales and revenue.
- Review and submit requisitions for any absences of sous chefs during the day.
- Ensure all sous chefs review and approve timecards.
- Collaborate with sous chefs to establish an organized line cook schedule.
- Input the restaurant's waste log on a daily basis.
- Review protein counts, place protein orders, and ensure coverage on the closing sous chef's day off.
- Report maintenance and equipment repair needs to the executive chef in a timely manner.
- Maintain updated production, mise sheet, protein count sheets, and porter checklists for the entire restaurant.
- Keep menu descriptions and quick allergen guides up to date and submit them to the FOH staff by the designated deadline for seasonal and holiday menu changes.
- Complete necessary write-ups of direct employees in coordination with the Corporate Executive Chef.
- Conduct weekly manager meetings with all sous chefs (savory & pastry).
- Submit an End of Day (EOD) report after each shift.
- Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
- Attend culinary executive meetings.
- Propose seasonal menu changes to the executive chef and schedule tastings.
- Provide relevant updates to the BOH team.
- Attend FOH pre-shift meetings.
- Train new chefs on standard operating procedures (SOP) and food specifications.
- Manage weekly inventory using Cogswell.
Qualifications:
- 5 to 7+ years of experience in a direct titled position such as Chef de Cuisine or Executive Sous Chef.
- Experience in fine dining and high-volume environments.
- Strong attention to detail.
- Motivated and self-directed.
- Passion for service and continuous growth in culinary craft.
- Effective and clear communication skills.
- Excellent time management abilities.
- Proactive and positive attitude.
- Strong leadership skills with a focus on teamwork.
- Extensive knowledge of cooking methods, kitchen equipment, and best practices.
- Proficiency in MS Office and restaurant software programs.
Benefits include:
- 100% Medical Insurance Coverage
- Dental and Vision Insurance Options.
- 401(k).
- Paid time off.
- Bonus Structure.
- Employee Dining Discounts.
KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.