Sous Chef

We have sous chef openings at our East Hampton and Water Mill locations. To apply, send your resume to recruiting@explorekissaki.com with ‘Sous Chef’ in the subject line. You can also reach out to our recruitment team with any questions.

 

Job Title  Sous Chef
Department BOH
Reports to Corporate Chef de Cuisine
General Description: Lead, design and execute the production of hot food items. Participate in business activities like ordering, purchasing and inventory. Participate in service and interact with guests. Participate in the continuing food education of the staff.
Type of position:

☒  Full-time         
REQUIREMENTS:
Operations:

  • Prepare prep lists at the start of each shift for kitchen line
  • Complete time control labels before beginning of service; ensure all perishable goods are properly labeled and stored according to DOH standards throughout the shift
  • Oversee line cooks and dishwasher during prep and service, helping when needed
  • Prep recipes as directed by Corporate Chef de Cuisine
  • Maintain kitchen sanitation to DOH standards; ensure kitchen staff keep work areas clean and organized 
  • Immediately address any DOH or OSHA/workplace safety violations
  • Expedite hot and cold food during services, ensuring food arrives to guests in a timely manner while maintaining Kissaki’s high quality standards 
  • Direct back of house and front of house employees during services to deliver seamless guest experience
  • Collaborate with front of house management to effectively troubleshoot mistakes and problems 
  • Oversee breakdown and cleaning of kitchen at the end of the shift
  • Conduct end of day walkthrough of kitchen to ensure DOH compliance
  • Write kitchen shift notes
  • Be a team player—support and assist your fellow team members whenever possible
  • Complete other duties as assigned by Head Sushi Chef

Kitchen Management:

  • Hire, train, manage, coach, counsel, and evaluate line cooks, prep cooks and porters
  • Train Front of House staff on menu, particularly new dishes/specials
  • Create weekly schedule for hourly kitchen staff including all sushi bar employees
  • Establish regular communication with kitchen team, including pre-shifts, meetings, trainings, etc.
  • Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
  • Oversee performance review process for certain kitchen employees, as directed Corporate Chef de Cuisine 
  • Prepare disciplinary write-ups and terminations as needed, following proper disciplinary protocol
  • Takes weekly inventory and places daily product orders
  • Communicated with vendors as needed to ensure optimal product quality and delivery schedules 
  • Call in second run product if necessary; communicate to Head Sushi Chef if help is needed to avoid 86’ing items on the menu
  • Update the prep lists, opening and closing checklists as needed 
  • Establish weekly inventory; ensure the consistent, accurate and timely completion of inventory
  • Ensure hoods and return air are both running while any gas lines are open and pilots are lit
  • Communicate necessary maintenance and repairs to the Head Sushi Chef; oversee emergency repairs and kitchen maintenance visits during shift
  • Read daily service notes and address any areas of concern 

Finance:

  • Responsible and accountable for the food and back of house labor costs of the restaurant
  • Responsible for revenue goals by ensuring timeliness of and quality of food production in order to drive guest counts
  • Utilize daily, weekly, quarterly and annual financial reporting tools, as directed by Director of Operations and Corporate Chef de Cuisine
  • Target areas of excess cost; Work with management team to maximize profitability through targeted, organized approach
  • Manage and oversee stock management and inventory control
  • Ensure proper team member coverage per the needs of business while maintaining target labor costs
  • Maintain proper loss prevention standards

Essential Functions:

  • The ability to proficiently speak, understand, read and write in English
  • The ability to comprehend and follow written and verbal direction
  • The ability to understand basic math
  • The ability to work independently or as part of a team
  • The ability to lift at least 50 pounds on a regular basis
  • The ability to bend, stoop, stand and perform extensive walking for 8 to 10 hours a day
  • The ability to adapt to a fast-paced and challenging work environment
  • The ability to approach their work with a sense of ownership and work with a sense of urgency
  • The ability to work nights, weekends and holidays, and a variable schedule, per the needs of the business
  • The ability to perform essential job functions under pressure and maintain professionalism when under stress
  • The ability to consistently meet Kissaki’s hygiene and grooming standards, as outlined by Employee Handbook
  • The ability to adhere to posted schedule and clock in/out at times

The ability to adhere to all HR policies and guidelines
  • WORK EXPERIENCE REQUIREMENTS  > 3 years in a similar position
  • EDUCATION REQUIREMENTS: Culinary or Hospitality Degree or equivalent experience preferred.  NY DOH Food Handlers Certificate and ServSafe Manager Coursework