Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
medical insurance coverage
dental and vision insurance options
401(k)
Paid Time Off
employee dining discounts
Job Description
KYU is an acclaimed restaurant known for its exceptional dining experience that emphasizes a blend of traditional and innovative culinary techniques. Located in a vibrant culinary scene, KYU is dedicated to delivering not only high-quality food but also a memorable atmosphere and excellent customer service. As a team, they prioritize core values that include respect, excellence, and a commitment to creating a positive dining environment. This renowned establishment caters to guests seeking a refined yet approachable dining experience, focusing strongly on quality, sustainability, and authenticity. KYU is a place where professional growth in the culinary world is encouraged and where team members are inspired to continually excel and innovate.
The Sous Chef at KYU plays a pivotal role in supporting both the Chef de Cuisine and the Executive Sous Chef to guarantee smooth operations in what is often a fast-paced and technically advanced kitchen setting. This position is essential to maintaining the high standard and consistency of the food served, ensuring guests enjoy a superior dining experience with each visit. The Sous Chef must have an in-depth knowledge of cooking methods, ingredients, kitchen equipment, and operational processes around food preparation and service. Their responsibilities also include ensuring the kitchen squad is well-led, motivated, and tightly coordinated to meet and exceed the restaurant’s goals related to guest satisfaction, operational efficiency, sales targets, and workforce collaboration. This role demands someone who thrives under pressure, demonstrates clear and effective communication skills, and has the capacity to manage and train kitchen staff, enforce hygiene and safety standards, and handle administrative tasks related to scheduling and reporting. Moreover, the Sous Chef at KYU is expected to embody and promote the core values of the restaurant, acting as an ambassador of the KYU culture both internally among staff and externally in guest interactions. The role invites culinary professionals who not only aim for excellence in food preparation but also seek to grow their leadership abilities within a dynamic team-oriented environment. Given the high standards and meticulous nature of KYU’s culinary operations, the Sous Chef position is ideal for candidates who bring fine-dining experience, a strong attention to detail, and the motivation to lead by example. KYU offers an inclusive, supportive workplace environment committed to equal opportunity employment and professional development. Benefits for this role include competitive medical, dental, and vision insurance options, a 401(k) plan, paid time off, and employee dining discounts, making it an attractive opportunity for culinary professionals looking to advance their careers with a respected restaurant brand.
The Sous Chef at KYU plays a pivotal role in supporting both the Chef de Cuisine and the Executive Sous Chef to guarantee smooth operations in what is often a fast-paced and technically advanced kitchen setting. This position is essential to maintaining the high standard and consistency of the food served, ensuring guests enjoy a superior dining experience with each visit. The Sous Chef must have an in-depth knowledge of cooking methods, ingredients, kitchen equipment, and operational processes around food preparation and service. Their responsibilities also include ensuring the kitchen squad is well-led, motivated, and tightly coordinated to meet and exceed the restaurant’s goals related to guest satisfaction, operational efficiency, sales targets, and workforce collaboration. This role demands someone who thrives under pressure, demonstrates clear and effective communication skills, and has the capacity to manage and train kitchen staff, enforce hygiene and safety standards, and handle administrative tasks related to scheduling and reporting. Moreover, the Sous Chef at KYU is expected to embody and promote the core values of the restaurant, acting as an ambassador of the KYU culture both internally among staff and externally in guest interactions. The role invites culinary professionals who not only aim for excellence in food preparation but also seek to grow their leadership abilities within a dynamic team-oriented environment. Given the high standards and meticulous nature of KYU’s culinary operations, the Sous Chef position is ideal for candidates who bring fine-dining experience, a strong attention to detail, and the motivation to lead by example. KYU offers an inclusive, supportive workplace environment committed to equal opportunity employment and professional development. Benefits for this role include competitive medical, dental, and vision insurance options, a 401(k) plan, paid time off, and employee dining discounts, making it an attractive opportunity for culinary professionals looking to advance their careers with a respected restaurant brand.
Job Requirements
- Able to lift and carry up to 50 lbs
- Able to stand and walk for extended periods
Job Qualifications
- Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position
- Fine dining experience preferred
- Strong attention to detail and a motivated, self-directed work ethic
- Pride in service and a constant desire to grow within the craft
- Tactful and clear communication skills
- Excellent time management abilities and a proactive, positive attitude
- Team-oriented with outstanding leadership capabilities
- Strong knowledge of various cooking methods, kitchen equipment, and best practices
- Experience using MS Office and restaurant software programs
Job Duties
- Work with the Executive Sous Chef for timely maintenance and equipment repairs
- Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists
- Compose and pass on the End-of-Day report with information from each shift
- Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents
- Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings
- Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements
- Train new cooks on KYU Standard Operating Procedures and food specifications
- Assist the ESC with weekly inventory and input
- Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees
- Review and approve timecards daily and manage breaks for subordinates
- Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC
- Order supplies and food daily and adhere to sanitation and safety regulations
- Conduct pre-shift line checks to ensure product quality and quantity
- Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean
- Ensure all direct employees adhere to the posted schedule and approve or disapprove request-offs
- Ensure compliance with Department of Health and internal cleanliness policies
- Ensure staff meals are well-rounded and executed on time
- Conduct BOH pre-shift meetings to relay occupancy and expected cover count
- Ensure smooth service and adherence to internal quality and timeliness expectations
- Facilitate smooth transition before, after, and between services
- Communicate production needs to the production team to ensure daily service success
- Input any breakage or waste from service
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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