Executive Chef- Los Angeles

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

medical insurance coverage

dental and vision insurance options

401(k) Plan

Paid Time Off

employee dining discounts

Job Description

KYU is a renowned fine-dining restaurant known for its exceptional culinary offerings and commitment to delivering an unparalleled dining experience. Established with a passion for innovative cooking techniques and quality ingredients, KYU has set a high standard within the hospitality industry. The restaurant prides itself on fostering a culture that embodies core values such as professionalism, teamwork, inclusivity, and continuous improvement, making it a sought-after workplace for culinary professionals. KYU places great emphasis on service excellence, ensuring that every interaction, whether with internal staff or guests, reflects its dedication to quality and care. The workplace environment is dynamic and fast-paced, yet collaborative, designed to support employee growth and satisfaction while maintaining the highest culinary standards. KYU operates with an inclusive hiring policy, welcoming applicants from diverse backgrounds and ensuring equal employment opportunities for all qualified candidates regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

The Executive Chef role at KYU is central to the restaurant's success, responsible for managing all kitchen operations and leading a talented team of culinary professionals. This leadership position requires a deep knowledge of cooking methods, kitchen equipment, and industry best practices alongside superior management and communication skills. The Executive Chef at KYU oversees food quality, staff training, inventory management, and ensures that all daily operational goals are met with precision. This individual acts as a brand ambassador, promoting KYU's core objectives and values in every aspect of kitchen and guest relations.

The successful candidate will manage kitchen schedules, coordinate with vendors to maintain equipment, and enforce strict sanitation and safety standards complying with Department of Health regulations. They will facilitate pre-shift and post-shift meetings, conduct inventory reviews, and take charge of waste management. The position demands ability to work in a high-volume fine-dining environment while motivating and inspiring the kitchen team to exceed performance and cost-efficiency targets. Proficiency in MS Office and restaurant software systems is also essential to support administrative duties such as employee record management, timecard approval, and performance evaluations.

This role is physically demanding, requiring the ability to lift and carry up to 50 pounds and stand or walk for extended periods, reflecting the hands-on nature of the kitchen leadership position. KYU offers competitive benefits including medical, dental, and vision insurance, a 401(k) plan, paid time off, and employee dining discounts, making it a rewarding career opportunity for dedicated culinary leaders.

Job Requirements

Ability to lift and carry up to 50 lbs
ability to stand and walk for extended periods

Job 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

Job Duties

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 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, food specifications, and ensure continued development
conduct weekly inventory and manage food ordering, working closely with the executive sous chef
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
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