Chef de Cuisine

About the role

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. This role will drive culinary innovation while maintaining excellence during high-volume service, combining strong operational leadership with culinary creativity.

Responsibilities

• 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.
• 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.
• 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.
• 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.

Requirements

• 5+ years of experience as a 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.