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Head Culinary Leader

2 months ago

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

The Head Culinary Leader at KYU Miami is essential in assisting the Corporate Executive Chef by guiding 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, offering mentorship and fostering development while exemplifying best practices.
  • Support the Corporate Executive Chef in managing food costs and labor expenses.
  • Guarantee consistent preparation and presentation of all dishes in line with the restaurant's recipes and brand standards.
  • Participate in hiring and termination processes, including interviewing, assessing, and addressing performance issues of kitchen staff.
  • Review and approve time-off requests for kitchen personnel.
  • Assist in creating weekly schedules for kitchen staff, to be finalized by Thursday evenings.
  • Embody the KYU brand values and exceed core objectives.
  • Deliver exceptional, friendly, and professional service to both internal and external guests.
  • Promote and uphold the KYU culture throughout all business operations.
  • Respond promptly and accurately to guest inquiries, ensuring a positive dining experience.
  • Inspire the team to meet and exceed KYU goals, including guest satisfaction, team dynamics, cost efficiency, and revenue growth.
  • Manage requisitions for sous chef absences during operational hours.
  • Ensure all sous chefs validate timecards.
  • Collaborate with sous chefs to create an 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, 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 by deadlines.
  • Complete necessary documentation for direct reports in coordination with the Corporate Executive Chef.
  • Conduct weekly management meetings with all sous chefs.
  • Submit an End of Day report after each shift.
  • Maintain employee files with relevant documents such as availability, emergency contacts, and performance reviews.
  • Participate in culinary executive meetings.
  • Propose seasonal menu updates 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 Head Culinary Leader or Executive Sous Chef.
  • Experience in fine dining and high-volume kitchen environments.
  • Strong attention to detail and quality.
  • Self-motivated and driven.
  • Passion for service and ongoing development in culinary skills.
  • Effective communication abilities.
  • Excellent time management skills.
  • Proactive and positive demeanor.
  • Strong leadership qualities with an emphasis on teamwork.
  • Extensive knowledge of cooking techniques, kitchen equipment, and industry best practices.
  • Proficiency in MS Office and restaurant management software.

Benefits:

  • Comprehensive Medical Insurance Coverage
  • Dental and Vision Insurance Options
  • 401(k) 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.