Chef de Cuisine

KYU - Las Vegas
Las Vegas, Nevada
Full Time

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Required Years of Experience

5 years

Job Details

The Chef de Cuisine at KYU plays a crucial role in supporting the Corporate Executive Chef by leading a team of culinary professionals to deliver high-quality and flavorful food while ensuring food safety, adherence to sanitation procedures, and profitability.

Responsibilities:

Manage and supervise the production lines, providing guidance and development to the team while leading by example.
Assist the Corporate Executive Chef in managing food cost of goods (COGs) and labor.
Ensure consistent preparation and service of all food and products in accordance with the restaurant's recipes, portioning, and brand standards.
Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
Review and approve/disapprove time-off requests for direct employees.
Assist in creating schedules for direct employees, finalized by 7 pm each Thursday for the following week.
Embody the KYU brand and exceed core objectives and values.
Provide excellent, friendly, courteous, and professional service to both internal and external guests.
Uphold and promote the KYU culture in all aspects of the business.
Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
Lead by example to inspire the team to achieve and surpass KYU targets, including guest relations, team member relations, costs and efficiencies, and sales and revenue.
Review and submit requisitions for any absences of sous chefs during the day.
Ensure all sous chefs review and approve timecards.
Collaborate with sous chefs to establish an organized line cook schedule.
Input the restaurant's waste log on a daily basis.
Review protein counts, place protein orders, and ensure coverage on the closing sous chef's day off.
Report maintenance and equipment repair needs to the executive chef in a timely manner.
Maintain updated production, mise sheet, protein count sheets, and porter checklists for the entire restaurant.
Keep menu descriptions and quick allergen guides up to date and submit them to the FOH staff by the designated deadline for seasonal and holiday menu changes.
Complete necessary write-ups of direct employees in coordination with the Corporate Executive Chef.
Conduct weekly manager meetings with all sous chefs (savory & pastry).
Submit an End of Day (EOD) report after each shift.
Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
Attend culinary executive meetings.
Propose seasonal menu changes to the executive chef and schedule tastings.
Provide relevant updates to the BOH team.
Attend FOH pre-shift meetings.
Train new chefs on standard operating procedures (SOP) and food specifications.
Manage weekly inventory using Cogswell.

Qualifications:

5 to 7+ years of experience in a direct titled position such as Chef de Cuisine/Executive Sous Chef.
Experience in fine dining and high-volume environments.
Strong attention to detail.
Motivated and self-directed.
Passion for service and continuous growth in the culinary craft.
Effective and clear communication skills.
Excellent time management abilities.
Proactive and positive attitude.
Strong leadership skills with a focus on teamwork.
Extensive knowledge of cooking methods, kitchen equipment, and best practices.
Proficiency in MS Office and restaurant software programs.

Benefits/Perks:

We offer a competitive salary, medical/dental/vision insurance, a team member referral program, a generous dining program, and progressive paid time off. We provide numerous opportunities for growth and development to those who demonstrate long-term commitment to their role.

Benefits include: