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 #J-18808-Ljbffr