What are the responsibilities and job description for the Executive Chef position at Kyu NY?
Job Details
The Executive Chef at KYU is a pivotal leader, responsible for overseeing all aspects of the kitchen operations and ensuring the highest standards of culinary excellence. This role demands exceptional communication skills, leadership capabilities, and a thorough understanding of cooking methods, ingredients, equipment, and kitchen processes. The Executive Chef will manage and inspire the kitchen team to deliver consistently outstanding dining experiences in a high-volume, fine-dining setting.
KYU Expectation
• Be an ambassador for KYU by embodying and promoting KYU Core Objectives and Values.
• Provide excellent, professional service to all internal and external guests in every interaction.
• Ensure KYU culture is reflected in every aspect of the kitchen and guest experience.
• Lead by example, motivating your team to achieve and exceed KYU targets related to guest relations, team dynamics, cost efficiency, and sales.
• Respond promptly to guest requests, ensuring a positive and memorable experience.
Responsibilities:
• Oversee all kitchen operations, ensuring smooth, efficient, and high-quality service.
• Maintain equipment and work with vendors to ensure timely repairs and maintenance.
• Ensure the use of production charts, station mise en place, protein count sheets, and steward checklists daily.
• Compile and communicate the End-of-Day (EOD) report with information from each shift.
• Manage employee records, including edit forms, availability, emergency contacts, write-ups, and performance reviews.
• Attend all required meetings, including FOH pre-shift, BOH Manager Meetings, and In-House Manager Meetings.
• Keep the team informed on KYU Global updates, building standards, and sanitation requirements.
• Train kitchen staff on KYU Standard Operating Procedures (SOPs), food specifications, and ensure continued development.
• Conduct weekly inventory and manage food ordering, working closely with the Executive Sous Chef (ESC).
• Manage the scheduling process and ensure efficient staffing for all kitchen roles.
• Review and approve timecards daily and ensure proper management of breaks for all staff.
• Oversee events as needed and provide direction to hourly employees in coordination with the ESC and Chef de Cuisine (CDC).
• Conduct pre-shift line checks to ensure product quality and post-shift checks to confirm proper breakdown and cleanliness.
• Ensure compliance with all DOH and internal cleanliness standards.
• Oversee staff meals, ensuring they are well-rounded and delivered on time.
• Conduct pre-shift BOH meetings to communicate service expectations and cover counts.
• Facilitate smooth transitions between services and communicate production needs to ensure daily service success.
• Record and manage any breakage or waste from service.
Skills and Qualifications:
• Minimum 5 years of experience in a leadership kitchen role, such as Executive Chef or Executive Sous Chef.
• Extensive experience in fine dining environments is preferred.
• Strong leadership and communication skills, with the ability to inspire and manage a diverse kitchen team.
• High attention to detail, a proactive work ethic, and a passion for continuous improvement.
• Ability to manage time efficiently and handle the pressures of a high-volume kitchen.
• Proficient in MS Office and restaurant software programs.
• Strong understanding of cooking methods, kitchen equipment, and industry best practices.
Physical Aspects of the Role:
• Ability to lift and carry up to 50 lbs.
• Ability to stand and walk for extended periods.
Benefits include:
• Medical Insurance Coverage.
• Dental and Vision Insurance Options.
• 401(k) plan.
• Paid time off.
• Employee Dining Discounts.
KYU provides the following inclusive hiring information:
We are an equal opportunity employer and welcome all qualified applicants, regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.
