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:
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Manage and supervise production lines, providing guidance and development to the team while leading by example.
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Assist the Corporate Executive Chef in managing food cost of goods (COGs) and labor.
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Ensure consistent preparation and service of all food and products in accordance with the restaurant's recipes, portioning, and brand standards.
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Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
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Review and approve/disapprove time-off requests for direct employees.
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Assist in creating schedules for direct employees, finalized by 7 pm each Thursday for the following week.
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Embody the KYU brand and exceed core objectives and values.
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Provide excellent, friendly, courteous, and professional service to both internal and external guests.
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Uphold and promote the KYU culture in all aspects of the business.
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Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
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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.
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Review and submit requisitions for any absences of sous chefs during the day.
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Ensure all sous chefs review and approve timecards.
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Collaborate with sous chefs to establish an organized line cook schedule.
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Input the restaurant's waste log on a daily basis.
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Review protein counts, place protein orders, and ensure coverage on the closing sous chef's day off.
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Report maintenance and equipment repair needs to the executive chef in a timely manner.
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Maintain updated production, mise sheet, protein count sheets, and porter checklists for the entire restaurant.
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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.
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Complete necessary write-ups of direct employees in coordination with the Corporate Executive Chef.
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Conduct weekly manager meetings with all sous chefs (savory & pastry).
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Submit an End of Day (EOD) report after each shift.
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Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
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Attend culinary executive meetings.
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Propose seasonal menu changes to the executive chef and schedule tastings.
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Provide relevant updates to the BOH team.
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Attend FOH pre-shift meetings.
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Train new chefs on standard operating procedures (SOP) and food specifications.
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Manage weekly inventory using Cogswell.
Qualifications:
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5 to 7+ years of experience in a direct titled position such as Chef de Cuisine or Executive Sous Chef.
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Experience in fine dining and high-volume environments.
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Strong attention to detail.
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Motivated and self-directed.
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Passion for service and continuous growth in culinary craft.
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Effective and clear communication skills.
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Excellent time management abilities.
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Proactive and positive attitude.
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Strong leadership skills with a focus on teamwork.
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Extensive knowledge of cooking methods, kitchen equipment, and best practices.
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Proficiency in MS Office and restaurant software programs.
Benefits include:
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100% Medical Insurance Coverage
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Dental and Vision Insurance Options.
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401(k).
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Paid time off.
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Bonus Structure.
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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.
