Culinary Operations Leader

2 months ago

Miami, Florida, United States KYU Miami Full time
Job Overview

The Culinary Operations Leader at KYU Miami is instrumental in assisting the Corporate Executive Chef by overseeing a team of culinary experts to produce exceptional and flavorful dishes while ensuring compliance with food safety standards, sanitation protocols, and overall profitability.

Key Responsibilities:

  • Oversee and direct production teams, providing mentorship and support while exemplifying best practices.
  • Collaborate with the Corporate Executive Chef to manage food costs and labor expenses effectively.
  • Guarantee the consistent preparation and presentation of all dishes in line with the restaurant's recipes and quality standards.
  • Participate in the hiring and termination processes, including interviewing and evaluating kitchen staff.
  • Approve time-off requests for kitchen personnel.
  • Assist in developing weekly schedules for kitchen staff, ensuring completion by the designated deadline.
  • Embody the KYU brand ethos and strive to exceed established objectives and values.
  • Deliver exceptional, friendly, and professional service to both internal and external stakeholders.
  • Promote and uphold the KYU culture across all business operations.
  • Respond promptly and accurately to guest inquiries, ensuring a memorable dining experience.
  • Inspire the team to meet and exceed KYU's performance targets in guest relations, team dynamics, operational efficiency, and revenue generation.
  • Manage requisitions for sous chef absences during operational hours.
  • Ensure timely review and approval of timecards by sous chefs.
  • Work with sous chefs to establish a well-organized line cook schedule.
  • Maintain daily records of restaurant waste.
  • Monitor protein inventory, place orders, and ensure coverage during sous chef absences.
  • Report maintenance and equipment issues to the executive chef promptly.
  • Keep production logs, mise en place sheets, protein counts, and porter checklists updated for the entire kitchen.
  • Ensure menu descriptions and allergen guides are current and submitted to front-of-house staff on time for seasonal updates.
  • Complete necessary documentation for kitchen staff in coordination with the Corporate Executive Chef.
  • Conduct weekly meetings with all sous chefs (savory and pastry).
  • Submit an End of Day (EOD) report after each shift.
  • Maintain accurate employee files with relevant documentation.
  • Participate in culinary executive meetings.
  • Propose seasonal menu innovations to the executive chef and organize tastings.
  • Provide necessary updates to the back-of-house team.
  • Attend front-of-house pre-shift meetings.
  • Train new chefs on standard operating procedures and food specifications.
  • Manage weekly inventory using designated software.

Qualifications:

  • 5 to 7+ years of experience in a similar role such as Chef de Cuisine or Executive Sous Chef.
  • Experience in fine dining and high-volume kitchen environments.
  • Exceptional attention to detail.
  • Self-motivated and proactive.
  • Passionate about service and continuous culinary development.
  • Strong communication skills.
  • Excellent time management capabilities.
  • Positive attitude with a focus on teamwork.
  • Extensive knowledge of culinary techniques, kitchen equipment, and industry best practices.
  • Proficient in MS Office and restaurant management software.

Benefits:

  • Comprehensive Medical Insurance Coverage
  • Dental and Vision Insurance Options
  • 401(k) Retirement Plan
  • Paid Time Off
  • Bonus Structure
  • Employee Dining Discounts

KYU Miami is committed to inclusive hiring practices and is an equal opportunity employer, considering all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

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