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 Executive Chef 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
