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Executive Sous Chef

KYU Miami

Executive Sous Chef

Miami, FL, USA|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $75,000.00 - $90,000.00
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Work Schedule

Standard Hours
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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 dedication to exceptional culinary experiences and a vibrant kitchen culture. Known for upholding the highest standards in quality and service, KYU emphasizes a team-oriented environment where innovation and tradition blend seamlessly to create extraordinary dining moments. As a hospitality leader, KYU fosters an inclusive atmosphere that prioritizes guest satisfaction, employee growth, and operational excellence. This fine dining restaurant is committed to maintaining a positive workplace culture reflected in every facet of its business, from kitchen operations to front-of-house interactions.

The role of Executive Sous Chef at KYU is pivotal in s... 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

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Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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