About the role
Our client, a new Asian Fusion restaurant opening in September, known for its modern Vietnamese cuisine, refined technique, and elevated guest experience is seeking a highly skilled and creative Chef de Cuisine to help drive culinary innovation while maintaining excellence during high-volume service.
The Executive Chef will combine strong operational leadership with culinary creativity, maintaining the restaurant’s signature Vietnamese-inspired seafood menu while supporting innovation, seasonal specials, and continuous improvement in kitchen performance.
Requirements
Job requirements
Kitchen Leadership & Team Management
- Lead, mentor, and develop the culinary team including sous chefs, line cooks, and prep staff
- Create a culture of accountability, collaboration, and excellence in the kitchen
- Oversee hiring, training, scheduling, and performance management of kitchen staff
- Maintain clear communication with front-of-house leadership to ensure seamless service
Culinary Execution
- Develop seasonal specials and contribute to menu evolution while honoring the restaurant’s legacy
- Ensure all dishes meet quality, presentation, and portion standards
- Oversee prep, cooking techniques, and plating during service
Operational Management
- Manage kitchen operations in a high-volume seafood-focused environment
- Oversee food cost, inventory control, ordering, and vendor relationships
- Ensure compliance with all health, safety, and sanitation standards
- Maintain kitchen organization, equipment maintenance, and operational efficiency
Financial Performance
- Control food and labor costs while maintaining product quality
- Manage purchasing and inventory to minimize waste and maximize profitability
- Collaborate with ownership and management on budgeting and financial goals
Qualifications
- 5+ years of experience as an Sous Chef in a high-volume restaurant
- Strong background in seafood-driven cuisine and scratch kitchen operations
- Experience leading and developing culinary teams in fast-paced environments
- Strong understanding of food cost management, inventory control, and kitchen systems
- Ability to maintain consistency and quality in a high-demand restaurant
- Knowledge of Vietnamese or Asian-inspired cuisine is preferred but not required
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