Executive Sous Chef

Executive Sous Chef OpportunityOur 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.Job RequirementsLead day-to-day BOH operations and ensure exceptional execution throughout serviceMaintain high standards for food quality, flavor, presentation, consistency, and sanitationOversee preparation and execution of a sophisticated, seafood-forward menuTrain, coach, mentor, and develop culinary team membersMaintain strong standards for seafood handling, product quality, storage, and utilizationManage mise en place, production, station readiness, and service executionSupport scheduling, labor management, purchasing, inventory, and food-cost controlsAssist with menu development, specials, recipes, and culinary innovationMaintain strong kitchen systems, organization, cleanliness, and accountabilityPartner closely with FOH leadership to ensure a seamless guest experienceAssist with recruiting, onboarding, training, and retention of the culinary teamStep into full kitchen leadership responsibilities as neededQualifications:Previous experience as an Executive Sous Chef, Chef de Cuisine, Senior Sous Chef, or similar culinary leadership roleExperience in modern Asian, Asian fusion, seafood-focused, fine-dining, or upscale chef-driven restaurantsStrong experience working with fish, shellfish, and premium seafoodKnowledge of Asian ingredients, sauces, flavor profiles, and cooking techniques is a significant plusStrong culinary fundamentals with refined plating and presentation skillsProven ability to lead, train, and develop a high-performing BOH teamExperience operating in a demanding, high-volume upscale restaurant environmentStrong understanding of food cost, labor, inventory, purchasing, and kitchen controlsExcellent organizational, communication, and leadership skillsProfessional, composed, and highly hands-on leadership styleHigh standards for consistency, cleanliness, organization, and accountability