Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $85,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Paid Time Off
bonus structure
employee dining discounts
Job Description
KYU is a renowned upscale restaurant committed to delivering an exceptional dining experience through culinary excellence and outstanding service. Recognized for its innovative approach to Asian-inspired cuisine, KYU focuses on creating a vibrant and inclusive kitchen culture that embraces creativity, quality, and teamwork. As part of its dedication to excellence, KYU prioritizes meeting its core objectives and values, ensuring all team members contribute to a welcoming and professional environment for guests and staff alike. The restaurant is known for its commitment to employee development and its inclusive hiring practices, making it a desirable workplace for culinary professionals seeking growth and... Show More
Job Requirements
- Able to lift and carry up to 50 lbs
- Able to stand and walk for extended periods
Job Qualifications
- 3 to 5+ years of experience in a direct titled Sous Chef or Kitchen Management position
- Fine dining experience
- Strong attention to detail
- Motivated and self-directed
- Pride in service and a constant desire to grow within the craft
- Clear and tactful communication skills
- Excellent time management
- A proactive and positive attitude
- Team-oriented with outstanding leadership abilities
- Strong knowledge of various cooking methods, kitchen equipment, and best practices
- Proficiency in MS Office and restaurant software programs
- Experience in scheduling, inventory management, and POS software
Job Duties
- Be an ambassador for KYU by meeting and exceeding KYU core objectives and values
- Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction
- Ensure the KYU culture is reflected in all aspects of the business
- Lead by example, inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, costs and efficiencies, and sales and revenue
- Respond accurately and promptly to guest requests, creating a positive outcome and a memorable experience
- Review protein counts and ensure orders are placed daily
- Collaborate with the Chef de Cuisine for timely maintenance and equipment repairs
- Ensure all production, station mise charts, protein count sheets, and porter checklists are updated and posted for the entire restaurant
- Keep menu descriptions and quick allergen guides up to date and submit them to FOH staff
- Complete write-ups for direct employees as needed, in coordination with the Executive Chef/Chef de Cuisine and HR
- Ensure the End of Day (EOD) report is sent out daily with information from each shift
- Maintain up-to-date direct employee files with time edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents
- Attend all required meetings, including FOH pre-shift, BOH manager meetings, culinary executive meetings, and in-house manager meetings
- Assist in conducting weekly manager meetings with all Chefs (savory & pastry)
- Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements
- Train new chefs on Standard Operating Procedures (SOP) and food specifications
- Assist the Chef de Cuisine in invoice submissions and approvals
- Manage weekly inventory and input data
- Input the restaurant’s waste log daily
- Assist in scheduling for direct employees by 7 pm each Thursday for the following week
- Receive, review, and approve/disapprove time-off requests for direct employees
- Cover Chef de Cuisine and Sous Chef days off as needed
- Work with Sous Chefs to ensure efficient scheduling for hourly employees
- Ensure all Sous Chefs review/approve timecards and manage breaks for subordinates
- Cover responsibilities of other kitchen managers out for the day, including but not limited to Chef de Cuisine, Sous Chef, Production, and Line Cook
- Write and present 60-day and yearly reviews for direct employees
- Manage events under the direction of the Chef de Cuisine, with support from the production team
- Oversee lunch and brunch services, where applicable
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Post restaurant and hotel jobs on OysterLink.
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