The Executive Chef at KYU is a pivotal leader, responsible for overseeing all aspects of the kitchen operations and ensuring the highest standards of culinary excellence. This role demands exceptional communication skills, leadership capabilities, and a thorough understanding of cooking methods, ingredients, equipment, and kitchen processes. The Executive Chef will manage and inspire the kitchen team to deliver consistently outstanding dining experiences in a high-volume, fine-dining setting.

KYU Expectation

• Be an ambassador for KYU by embodying and promoting KYU Core Objectives and Values.

• Provide excellent, professional service to all internal and external guests in every interaction.

• Ensure KYU culture is reflected in every aspect of the kitchen and guest experience.

• Lead by example, motivating your team to achieve and exceed KYU targets related to guest relations, team dynamics, cost efficiency, and sales.

• Respond promptly to guest requests, ensuring a positive and memorable experience.

Responsibilities:

• 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 (EOD) 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 (SOPs), food specifications, and ensure continued development.

• Conduct weekly inventory and manage food ordering, working closely with the Executive Sous Chef (ESC).

• 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 (CDC).

• 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.

Skills and 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.

Physical Aspects of the Role:

• Ability to lift and carry up to 50 lbs.

• Ability to stand and walk for extended periods.

Benefits include:

• Medical Insurance Coverage.

• Dental and Vision Insurance Options.

• 401(k) plan.

• Paid time off.

• Employee Dining Discounts.

KYU provides the following inclusive hiring information:

We are an equal opportunity employer and welcome all qualified applicants, regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.