Executive Sous Chef

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