Executive Sous Chef

Culinary Leadership & Execution

Lead all aspects of kitchen operations, ensuring consistency, quality, and presentation standards are executed at the highest level.

Demonstrate advanced knowledge of Vietnamese and Southeast Asian cuisine, ingredients, cooking techniques, and regional flavor profiles.

Maintain recipe integrity, portion control, and culinary standards across all menu offerings.

Collaborate with the Executive Chef on menu development, seasonal features, and special events.

Ensure successful execution of high-volume service while maintaining exceptional guest experiences.

Oversee banquet, catering, and private dining culinary operations as needed.

Drive innovation while respecting Le Colonial's culinary identity and brand standards.

Operations & Financial Management

Manage food cost, labor cost, and kitchen productivity while maintaining quality standards.

Prepare and monitor weekly and monthly food cost forecasts with accuracy and accountability.

Utilize Restaurant365 for purchasing, inventory management, food cost tracking, and reporting.

Analyze operational performance and implement strategies to improve profitability and efficiency.

Ensure compliance with purchasing procedures and budget expectations.

Assist in annual budgeting, forecasting, capital expenditure planning, and labor management.

Monitor scheduling to maximize productivity and minimize unnecessary overtime.

Team Development & Leadership

Recruit, train, mentor, and develop culinary talent at all levels.

Foster a culture of accountability, professionalism, teamwork, and continuous improvement.

Conduct performance evaluations, coaching sessions, and disciplinary actions when necessary.

Develop and maintain comprehensive training programs and onboarding processes.

Promote cross-training initiatives and succession planning within the culinary team.

Lead by example during service, maintaining composure and professionalism in high-pressure situations.

Food Safety & Compliance

Maintain the highest standards of sanitation, food safety, and kitchen organization.

Ensure compliance with all local health department regulations and company policies.

Maintain a Grade A health inspection standard.

Monitor equipment maintenance and conduct routine facility inspections.

Ensure all team members adhere to food safety, hygiene, and workplace safety standards.

Guest Experience

Support a hospitality-driven culture by ensuring culinary excellence at every guest touchpoint.

Collaborate with front-of-house leadership to create seamless service execution.

Respond professionally and effectively to guest feedback and special requests.

Participate in VIP events, community engagements, and restaurant promotions as needed.