Sous Chef

• Overseeing restaurant operations to deliver an efficient and hospitable dining experience to all guests
• Act as role model for outstanding service; continuously work to elevate service standards, and personally embodies hospitality in daily actions
• Act as a cultural and brand ambassador for Kissaki in and outside of the restaurant
• Help guests make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answer all food preparation questions
• Manage hourly employees in their daily responsibilities, providing clear, effective direction
• Ensure the dining room & kitchen are set up and properly stocked before and during serviceMonitor employee schedules daily to ensure proper staffing levels for business volume
• Ensures that all Kissaki drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards
• Ensure that weekly food and beverage inventories are taken.
• Ensure all purchases are made according to budget guidelines. Ensure all cost categories are within the approved budget.
• Collaborate with back-of-house management to effectively troubleshoot mistakes and problems
• Conduct DOH walk-throughs to ensure DOH compliance; address all DOH violations immediately
• Promote and practice safe work habits through trainings, education and day-to-day management
• Identify and resolve potential safety hazards and ensure accidents are documented following proper procedure
• Update opening and closing checklists as needed
• Oversee breakdown and cleaning of dining room & kitchen at the end of the shift
• Oversee the daily financial, cash handling and payroll reporting for assigned restaurant
• Update knowledge and skills by participating in ongoing educational opportunities
• Read daily service notes and address any areas of concern

• Train, manage, coach, counsel, and evaluate hourly members of the team
• Identify staffing needs and collaborate with Executive leadership, Unit GMs and BOH managers to fill open positions
• Maintain a professional relationship with the team, adhering to all standards of conduct outlined in Kissaki’s Employee Handbook
• Consistently monitor, coach and encourage management team and hourly service employees to meet Kissaki’s service and hospitality standards
• Maintain regular communication between management and hourly staff by running daily pre-shifts, holding meetings, organizing staff trainings, etc.
• Ensure all new hires are thoroughly trained on the expectations of the restaurant, steps of service, recipes, and presentation required of each dish
• Resolve hourly team member conflicts by following Kissaki’s complaint handling procedures
• Prepare disciplinary write-ups and terminations as needed; ensure HR approves all disciplinary actions, and ensure coaching conversations are always delivered with two managers present

• The ability to proficiently speak, understand, read and write in English
• The ability to comprehend and follow written and verbal direction
• The ability to understand intermediate math
• The ability to use a computer system for emails, spreadsheets, invoicing, etc.
• The ability to work independently or as part of a team
• The ability to lift at least 30 pounds on a regular basis
• The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
• The ability to adapt to a fast-paced and challenging work environment
• The ability to approach their work with a sense of ownership and a sense of urgency
• The ability to work nights, weekends and holidays, and a variable schedule, per the needs of the business
• The ability to perform essential job functions under pressure and maintain professionalism when under stress
• The ability to consistently meet Kissaki’s hygiene and grooming standards, as outlined by Employee Handbook
• The ability to adhere to posted schedule and clock in/out at times
• The ability to adhere to all HR policies and guidelines
• The ability to lead, coach, inspire and motivate a large team
• The ability to effectively delegate tasks and follow up
• The ability to skillfully train team members
• The ability to take initiative and resolve issues skillfully, appropriately, and in a timely manner
• The ability to manage multiple projects simultaneously and to prioritize and plan work activities, using time efficiently

• 2 years’ experience as a Manager of a fine dining restaurant, Toast, Craftable and Sling preferred
• Experience with Japanese cuisine preferred
• Proficiency in Microsoft Suite (Excel, Word, Outlook) and Google Suite

We strive to create a unique and innovative culinary experience grounded in Japanese tradition.In the pursuit of these experiences, we follow 3 Core Values:• Hone our Craft: we hone our skills as hospitality professionals and we use those skills – our craft - to create a consistent experience for our guests; plate by plate and location by location.• Seek out Balance: the Kissaki experience is comprised of the full spectrum of flavors, textures, and personal connections. We provide moments that are familiar and comforting, and those that are exciting and new; the balance exists where each part of the spectrum is shared with and received by the guest.• Strive for Success: we push ourselves daily in order to reach daily milestones; we create our own opportunities and we create our own success; we don’t wait for it to happen!