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