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