Chef de Cuisine

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