# Chef de Cuisine at Altius Search Group

> Onsite · United States · Unspecified · Other · open. Source: https://alderhq.app/jobs/recruitee%3Aaltiussearchgroup%3A2529177 (read 2026-11-09).

## Facts (observed)

- Company: [Altius Search Group](https://alderhq.app/companies/altius-search-group)
- Location text: Sun Valley, Idaho, United States
- Where it can be done from (inferred): Onsite · United States (evidence: "Location: Sun Valley, Idaho, United States")
- Posted: 2026-03-16 (237 days ago)
- First seen by alder: 2026-11-04 · last verified: 2026-11-06
- Reposted: 0 times · edited: 0 times
- Apply on the employer's site: https://altiussearchgroup.recruitee.com/o/chef-de-cuisine

## Pay and sponsorship

- Posted pay: $85k–$85k per year (from the listing's pay field)
- Market band for similar posted roles (United States, n 21890): p25 $55k, median $90k, p75 $154k

## Description (the employer's text)

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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Data: alder (https://alderhq.app). Cite https://alderhq.app/jobs/recruitee%3Aaltiussearchgroup%3A2529177 and the date you read it. Observed facts come from the employer's own listing; location reach, level, family and skills are inferences.