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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $61,600.00 - $84,300.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Paid Time Off
bonus structure
employee dining discounts
Job Description
KYU is a renowned dining establishment celebrated for its commitment to culinary excellence and exceptional guest experiences. As a premier restaurant, KYU combines innovative flavors with meticulous preparation, promising patrons not only delicious food but also a warm, professional atmosphere. The company prides itself on its dedication to quality, ensuring that every dish meets high standards from concept to execution. KYU fosters a culture that emphasizes teamwork, respect, and continuous growth, providing its employees with opportunities for professional development and advancement within the hospitality industry.
The role of Chef de Cuisine at KYU is pivotal in maintaining and elevating ... Show More
The role of Chef de Cuisine at KYU is pivotal in maintaining and elevating ... Show More
Job Requirements
- 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 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 and 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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