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.