Executive Chef

Overview The Executive Chef at KYU is a pivotal leader, responsible for overseeing all aspects of kitchen operations and ensuring the highest standards of culinary excellence. This role demands exceptional communication skills, leadership capabilities, and a thorough understanding of cooking methods, ingredients, equipment, and kitchen processes. The Executive Chef will manage and inspire the kitchen team to deliver consistently outstanding dining experiences in a high‑volume, fine‑dining setting. The position is for our upcoming Los Angeles location, scheduled to open approximately Spring/Summer 2026. Ambassador Responsibilities Be an ambassador for KYU by embodying and promoting KYU Core Objectives and Values. Provide excellent, professional service to all internal and external guests in every interaction. Ensure KYU culture is reflected in every aspect of the kitchen and guest experience. Lead by example, motivating your team to achieve and exceed KYU targets related to guest relations, team dynamics, cost efficiency, and sales. Respond promptly to guest requests, ensuring a positive and memorable experience. Responsibilities Oversee all kitchen operations, ensuring smooth, efficient, and high‑quality service. Maintain equipment and work with vendors to ensure timely repairs and maintenance. Ensure the use of production charts, station mise en place, protein count sheets, and steward checklists daily. Compile and communicate the End‑of‑Day (EOD) report with information from each shift. Manage employee records, including edit forms, availability, emergency contacts, write‑ups, and performance reviews. Attend all required meetings, including FOH pre‑shift, BOH Manager Meetings, and In‑House Manager Meetings. Keep the team informed on KYU Global updates, building standards, and sanitation requirements. Train kitchen staff on KYU Standard Operating Procedures (SOPs), food specifications, and ensure continued development. Conduct weekly inventory and manage food ordering, working closely with the Executive Sous Chef (ESC). Manage the scheduling process and ensure efficient staffing for all kitchen roles. Review and approve timecards daily and ensure proper management of breaks for all staff. Oversee events as needed and provide direction to hourly employees in coordination with the ESC and Chef de Cuisine (CDC). Conduct pre‑shift line checks to ensure product quality and post‑shift checks to confirm proper breakdown and cleanliness. Ensure compliance with all DOH and internal cleanliness standards. Oversee staff meals, ensuring they are well‑rounded and delivered on time. Conduct pre‑shift BOH meetings to communicate service expectations and cover counts. Facilitate smooth transitions between services and communicate production needs to ensure daily service success. Record and manage any breakage or waste from service. Skills and Qualifications Minimum 5 years of experience in a leadership kitchen role, such as Executive Chef or Executive Sous Chef. Extensive experience in fine dining environments is preferred. Strong leadership and communication skills, with the ability to inspire and manage a diverse kitchen team. High attention to detail, a proactive work ethic, and a passion for continuous improvement. Ability to manage time efficiently and handle the pressures of a high‑volume kitchen. Proficient in MS Office and restaurant software programs. Strong understanding of cooking methods, kitchen equipment, and industry best practices. Physical Aspects of the Role Ability to lift and carry up to 50 lbs. Ability to stand and walk for extended periods. Benefits Medical Insurance Coverage. Dental and Vision Insurance Options. 401(k) plan. Paid time off. Employee Dining Discounts. Inclusive Hiring We are an equal opportunity employer and welcome all qualified applicants, regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. #J-18808-Ljbffr KYU Restaurants