Sous Chef

Kyu NY•Los Angeles, CA

9d•$65,000 - $75,000•Onsite

About The Position

The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency.

Requirements

Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position.
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.

Nice To Haves

Fine dining experience preferred.

Responsibilities

Work with the ESC 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 (EOD) 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 (SOPs) 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/disapprove request-offs for direct employees.
Ensure compliance with DOH 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 a 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.