Executive Chef
About The Position
Our client, a new Vietnamese restaurant in Sun Valley, known for its legendary garlic noodles and roasted crab, is seeking a talented Executive Chef to lead kitchen operations and uphold their culinary standards. This role is responsible for overseeing all back-of-house operations, ensuring consistency and quality across every dish, and leading a high-performing culinary team in a fast-paced, high-volume environment. The Executive Chef will combine strong operational leadership with culinary creativity, maintaining the restaurant’s signature Vietnamese-inspired seafood menu while supporting innovation, seasonal specials, and continuous improvement in kitchen performance.
Requirements
- 5+ years of experience as an Executive Chef or Chef de Cuisine 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
Nice To Haves
- Knowledge of Vietnamese or Asian-inspired cuisine is preferred but not required
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
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
