Our 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.
Lead day-to-day BOH operations and ensure exceptional execution throughout service
Maintain high standards for food quality, flavor, presentation, consistency, and sanitation
Oversee preparation and execution of a sophisticated, seafood-forward menu
Train, coach, mentor, and develop culinary team members
Maintain strong standards for seafood handling, product quality, storage, and utilization
Manage mise en place, production, station readiness, and service execution
Support scheduling, labor management, purchasing, inventory, and food-cost controls
Assist with menu development, specials, recipes, and culinary innovation
Maintain strong kitchen systems, organization, cleanliness, and accountability
Partner closely with FOH leadership to ensure a seamless guest experience
Assist with recruiting, onboarding, training, and retention of the culinary team
Step into full kitchen leadership responsibilities as needed
Qualifications:
Previous experience as an Executive Sous Chef, Chef de Cuisine, Senior Sous Chef, or similar culinary leadership role
Experience in modern Asian, Asian fusion, seafood-focused, fine-dining, or upscale chef-driven restaurants
Strong experience working with fish, shellfish, and premium seafood
Knowledge of Asian ingredients, sauces, flavor profiles, and cooking techniques is a significant plus
Strong culinary fundamentals with refined plating and presentation skills
Proven ability to lead, train, and develop a high-performing BOH team
Experience operating in a demanding, high-volume upscale restaurant environment
Strong understanding of food cost, labor, inventory, purchasing, and kitchen controls
Excellent organizational, communication, and leadership skills
Professional, composed, and highly hands-on leadership style
High standards for consistency, cleanliness, organization, and accountability