Kappo Masa NY is looking for a charismatic, enthusiastic, and proactive candidate to join our growing team! The Sous Chef would take no a kitchen leadership role and implement the Company's protocols, as well as monitor operations, costs, training, and the development of staff.
Primary Responsibilities Include, but not Limited to:
Supervising Staff:
- Manage employees, ensuring that the correct standards and methods of service are maintained.
- Be able to recognize where help is needed and aid staff on the line during service.
- Participate in the interviewing and candidate selection process.
- Assign tasks and responsibilities to employees according to their skills and position.
- Provide clear instructions and guidance on completing assigned tasks.
- Monitoring the performance and productivity of employees.
- Conducting regular check-ins and team meetings to understand employee’s concerns.
- Providing regular feedback to help employees perform their duties efficiently.
- Helping employees develop additional skills and knowledge through staff development and training sessions.
- Create weekly work schedules for staff and monitor and document all attendance discrepancies.
Operations
- Reporting to and assisting the head chef/Executive Chef with creating and maintaining menus, and pricing menu items.
- Overseeing food preparation and cooking, ensuring the quality of food and presentation.
- Maintain kitchen inventory to ensure sufficient quality and quantity of ingredients.
- Ensure kitchen equipment complies with industry standards and is repaired or replaced as needed.
- Ensure all staff comply with food safety, personal safety, operational safety, and fire safety requirements.
- Reporting all members and guest complaints to the head chef/Executive Chef and assisting in resolving complaints.
Monitoring Operations
- Regularly Inspecting work areas to identify areas for improvement.
- Ensuring proper resource allocation, such as personnel, equipment, and materials.
- Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues.
- Ensure that all agreed standards of service are supervised and adhered to.
- Ensure the Company is always compliant with Department of Health standards.
- Follow all Company performance standards and implement Company protocols and policies throughout the operations.
- Monitoring restaurant inventory and communicating any items the restaurant requires.
- Implementing preventive and corrective measures to ensure minimal downtime or delays.
- Communicate all operational concerns and suggestions to the Director of Operations.
Customer Service/Guest Experience:
- Know, understand, and implement all aspects of the Company’s steps of service.
- Provide friendly, courteous, and professional service.
- Demonstrates a high standard of personal appearance and ensures good personal hygiene.
- Listen to customer concerns and resolve issues promptly.
- Escalating complex or unresolved complaints to the relevant departments.
- Following up with customers to collect feedback and ensure they have no additional issues.
- Document customer feedback for future reference.
Training Employees:
- Assist newly hired employees with the onboarding process when needed.
- Provide monitored job-specific training and guidance.
- Communicate performance expectations, goals, and key performance indicators to all employees.
- Fairly measure all new employees’ progress and document performance to review during probational period.
- Follow training guidelines and enforce Company protocols for all new hires.
- Provide coaching, additional training, and reviews/assessment to all employees that require it.
Knowledge, Skills and Abilities Required:
- 5+ years of fine dining BOH management experience.
- Food Handler’s License (Required).
- Strong leadership and people skills.
- Knowledge of New York Department of Health standards and protocols.
- Familiar with NY State and Federal Labor Standards/Laws.
- Computer Skills (Microsoft Office 365, Spreadsheets, and POS Software).
- Analytical skills - the ability to compare, contrast and quality check work.
- Strong written and verbal communication skills.
- Familiar with hospitality industry’s best practices.
- Language Skills – Fluency in English is necessary to perform the job.
