Chef de Cuisine

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $90,000.00 - $110,000.00

Benefits

100% medical insurance coverage

dental and vision insurance options

401(k)

Paid Time Off

bonus structure

employee dining discounts

Job Description

KYU is a distinguished culinary establishment known for its innovative approach to Asian-inspired cuisine and commitment to delivering exceptional dining experiences. As a member of a dynamic hospitality group, KYU blends traditional cooking techniques with modern flavors to create dishes that captivate its diverse clientele. With an emphasis on quality, creativity, and sustainability, KYU has positioned itself as a leader in the contemporary dining scene. The restaurant culture values teamwork, professionalism, and a passion for culinary excellence, making it a sought-after destination for both guests and culinary professionals alike.

The role of Chef de Cuisine at KYU is a pivot... Show More

Job Requirements

5 to 7+ years of experience in a direct titled culinary leadership role
Experience working in fine dining and high-volume kitchen environments
Proven ability to lead and manage a diverse team effectively
Strong knowledge of food safety, sanitation procedures, and kitchen operations
Excellent organizational and communication skills
Ability to manage food costs and labor expenses
Proficiency with restaurant management software and inventory systems
Flexibility to work various shifts including evenings, weekends, and holidays
Commitment to promoting a positive team culture and brand values
Ability to handle employee relations including hiring, evaluations, and disciplinary actions

Job 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

Job Duties

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 or 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
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

Job Location

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