Lead Sous Chef – Fine-Dining & High-Volume Kitchen

Kyu NY; Los Angeles (CA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental and Vision Insurance

401(k)

Paid time off

Employee Dining Discounts

Job summary

KYU in Los Angeles is seeking a Sous Chef to support the CDC and ESC, ensuring smooth operations and high-quality dining experiences. The role demands leadership, communication, and deep cooking knowledge in a technically advanced, high-volume kitchen.

Ideal candidates have at least 2 years of sous chef or kitchen management experience, and a proactive, team-oriented attitude with strong time-management skills and a commitment to KYU standards and guest satisfaction.

Qualifications

• 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.

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.

Skills

Sous Chef experience

Attention to detail

Service-oriented

Leadership

Time management

Team leadership

Cooking methods knowledge

MS Office

Tools

MS Office

Restaurant software

Job description

KYU in Los Angeles is seeking a Sous Chef to support the CDC and ESC, ensuring smooth operations and high-quality dining experiences. The role demands leadership, communication, and deep cooking knowledge in a technically advanced, high-volume kitchen.

Ideal candidates have at least 2 years of sous chef or kitchen management experience, and a proactive, team-oriented attitude with strong time-management skills and a commitment to KYU standards and guest satisfaction.