Our client, an elevated modern Asian fusion restaurant in San Francisco, is seeking an experienced Executive Sous Chef to join its culinary leadership team.

This is an excellent opportunity for a talented, hands-on culinary leader with a background in modern Asian, Asian fusion, seafood-driven, or high-end chef-driven restaurants. The ideal candidate brings strong culinary technique, a deep appreciation for premium ingredients and seafood, and the leadership skills to develop a team while maintaining exceptional standards of execution.

Experience with Asian ingredients and flavor profiles, premium fish and shellfish, wok cookery, raw preparations, dumplings, and contemporary plating is highly desirable.

Requirements

Lead day-to-day BOH operations and ensure exceptional execution throughout service

Maintain high standards for food quality, flavor, presentation, consistency, and sanitation

Oversee preparation and execution of a sophisticated, seafood-forward menu

Train, coach, mentor, and develop culinary team members

Maintain strong standards for seafood handling, product quality, storage, and utilization

Manage mise en place, production, station readiness, and service execution

Support scheduling, labor management, purchasing, inventory, and food-cost controls

Assist with menu development, specials, recipes, and culinary innovation

Maintain strong kitchen systems, organization, cleanliness, and accountability

Partner closely with FOH leadership to ensure a seamless guest experience

Assist with recruiting, onboarding, training, and retention of the culinary team

Step into full kitchen leadership responsibilities as needed

Qualifications

Previous experience as an Executive Sous Chef, Chef de Cuisine, Senior Sous Chef, or similar culinary leadership role

Experience in modern Asian, Asian fusion, seafood-focused, fine-dining, or upscale chef-driven restaurants

Strong experience working with fish, shellfish, and premium seafood

Knowledge of Asian ingredients, sauces, flavor profiles, and cooking techniques is a significant plus

Strong culinary fundamentals with refined plating and presentation skills

Proven ability to lead, train, and develop a high-performing BOH team

Experience operating in a demanding, high-volume upscale restaurant environment

Strong understanding of food cost, labor, inventory, purchasing, and kitchen controls

Excellent organizational, communication, and leadership skills

Professional, composed, and highly hands-on leadership style

High standards for consistency, cleanliness, organization, and accountability