Executive Chef

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of a high-volume, chef-driven restaurant in Hickory, North Carolina. The ideal candidate is a hands-on leader with a deep understanding of restaurant financial performance, including P&L management, labor controls, food cost analysis, and revenue growth strategies. This role requires a culinary professional who combines creativity and operational discipline with a passion for hospitality and exceptional guest experiences.


A strong background in Asian cuisine is essential, including experience with authentic and contemporary Asian cooking techniques, menu development, flavor profiles, and ingredient sourcing.


Key Responsibilities

• Lead all back-of-house operations, ensuring excellence in food quality, consistency, presentation, and execution.
• Develop and execute innovative menus featuring Asian-inspired and Asian-focused cuisine while maintaining profitability.
• Manage food and labor costs through detailed analysis, forecasting, purchasing controls, inventory management, and scheduling.
• Maintain a thorough understanding of restaurant P&L statements and utilize financial data to drive operational decisions.
• Recruit, train, mentor, and develop kitchen staff, creating a culture of accountability, teamwork, and continuous improvement.
• Establish and maintain recipe standards, portion controls, and production procedures.
• Collaborate with ownership and management to achieve financial and operational goals.
• Oversee purchasing, vendor relationships, inventory controls, and product quality standards.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Support catering, special events, private dining, and promotional initiatives as needed.
• Foster a positive and professional work environment that promotes employee retention and growth.

Required Qualifications

• 5+ years of Executive Chef or Executive Sous Chef experience in a high-volume, full-service restaurant environment.
• Demonstrated expertise in Asian cuisine, including menu development and execution.
• Strong knowledge of restaurant financial management, including:
• P&L analysis
• Food cost controls
• Labor management
• Budget development
• Inventory management
• Revenue optimization
• Proven ability to lead, train, and inspire culinary teams.
• Experience managing multiple kitchen functions simultaneously.
• Strong organizational, communication, and leadership skills.
• Proficiency with inventory, scheduling, and restaurant management systems.
• ServSafe Certification or equivalent preferred.

Preferred Qualifications

• Experience with sushi, Southeast Asian, Japanese, Korean, Thai, Vietnamese, or modern Asian fusion concepts.
• Background in chef-driven or upscale casual dining environments.
• Experience opening new restaurant concepts or introducing new culinary programs.
• Strong networking relationships with food suppliers and specialty vendors.

What Success Looks Like


The successful candidate will bring a balance of culinary creativity and business acumen, consistently delivering exceptional food while maintaining strong financial performance. This individual will be a visible leader in the kitchen, capable of driving guest satisfaction, developing top culinary talent, and contributing meaningfully to the overall success and growth of the restaurant.