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Job description
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.
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