Kappo Masa NY is looking for a charismatic, enthusiastic, and proactive candidate to join our growing team! The Sous Chef would take no a kitchen leadership role and implement the Company's protocols, as well as monitor operations, costs, training, and the development of staff.

Primary Responsibilities Include, but not Limited to:

Supervising Staff:

• Manage employees, ensuring that the correct standards and methods of service are maintained.
• Be able to recognize where help is needed and aid staff on the line during service.
• Participate in the interviewing and candidate selection process.
• Assign tasks and responsibilities to employees according to their skills and position.
• Provide clear instructions and guidance on completing assigned tasks.
• Monitoring the performance and productivity of employees.
• Conducting regular check-ins and team meetings to understand employee’s concerns.
• Providing regular feedback to help employees perform their duties efficiently.
• Helping employees develop additional skills and knowledge through staff development and training sessions.
• Create weekly work schedules for staff and monitor and document all attendance discrepancies.

Operations

• Reporting to and assisting the head chef/Executive Chef with creating and maintaining menus, and pricing menu items.
• Overseeing food preparation and cooking, ensuring the quality of food and presentation.
• Maintain kitchen inventory to ensure sufficient quality and quantity of ingredients.
• Ensure kitchen equipment complies with industry standards and is repaired or replaced as needed.
• Ensure all staff comply with food safety, personal safety, operational safety, and fire safety requirements.
• Reporting all members and guest complaints to the head chef/Executive Chef and assisting in resolving complaints.

Monitoring Operations

• Regularly Inspecting work areas to identify areas for improvement.
• Ensuring proper resource allocation, such as personnel, equipment, and materials.
• Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues.
• Ensure that all agreed standards of service are supervised and adhered to.
• Ensure the Company is always compliant with Department of Health standards.
• Follow all Company performance standards and implement Company protocols and policies throughout the operations.
• Monitoring restaurant inventory and communicating any items the restaurant requires.
• Implementing preventive and corrective measures to ensure minimal downtime or delays.
• Communicate all operational concerns and suggestions to the Director of Operations.

Customer Service/Guest Experience:

• Know, understand, and implement all aspects of the Company’s steps of service.
• Provide friendly, courteous, and professional service.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Listen to customer concerns and resolve issues promptly.
• Escalating complex or unresolved complaints to the relevant departments.
• Following up with customers to collect feedback and ensure they have no additional issues.
• Document customer feedback for future reference.

Training Employees:

• Assist newly hired employees with the onboarding process when needed.
• Provide monitored job-specific training and guidance.
• Communicate performance expectations, goals, and key performance indicators to all employees.
• Fairly measure all new employees’ progress and document performance to review during probational period.
• Follow training guidelines and enforce Company protocols for all new hires.
• Provide coaching, additional training, and reviews/assessment to all employees that require it.

Knowledge, Skills and Abilities Required:

• 5+ years of fine dining BOH management experience.
• Food Handler’s License (Required).
• Strong leadership and people skills.
• Knowledge of New York Department of Health standards and protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Computer Skills (Microsoft Office 365, Spreadsheets, and POS Software).
• Analytical skills - the ability to compare, contrast and quality check work.
• Strong written and verbal communication skills.
• Familiar with hospitality industry’s best practices.
• Language Skills – Fluency in English is necessary to perform the job.