Sous Chef - Chinese Design Development

LSG Sky Chefs•Irving, TX

3d•Onsite

About The Position

Bring authentic Chinese cuisine to life through exceptional culinary execution and leadership. The Chinese Sous Chef supports the Executive Chef in overseeing the daily production and preparation of traditional and contemporary Chinese dishes while ensuring consistency, quality, food safety, and operational excellence. This role serves as the subject matter expert for Chinese cuisine within the kitchen, utilizing specialized knowledge of regional Chinese cooking techniques, ingredients, flavors, and presentation standards. The Chinese Sous Chef is responsible for supervising culinary staff, training team members in authentic Chinese cooking methods, maintaining recipe integrity, and ensuring that all menu items meet established quality and customer expectations.

Requirements

Minimum 5 years of professional culinary experience preparing authentic Chinese cuisine in a high-volume restaurant, hotel, catering, or food production environment.
Minimum 2 years of supervisory or kitchen leadership experience.
Extensive knowledge of Chinese cooking techniques, ingredients, regional cuisines, and traditional preparation methods.
Proficiency in wok cooking, braising, roasting, steaming, stir-frying, and sauce preparation.
Ability to train and develop culinary staff in authentic Chinese culinary practices.
Strong knowledge of food safety, sanitation, HACCP, and regulatory compliance requirements.
Experience managing food quality, portion control, and inventory.
Strong organizational and time-management skills in a fast-paced environment.
Excellent communication and leadership abilities.
Ability to read, follow, and execute standardized recipes and production specifications.
Ability to work flexible schedules, including weekends, holidays, and extended hours as needed.
Ability to lift and carry up to 50 pounds and stand for extended periods.
Ability to work in hot kitchen environments and refrigerated production areas when required.

Nice To Haves

Culinary degree from an accredited Culinary School preferred.
Proficiency with Microsoft Office and kitchen management systems preferred.
Chinese language proficiency preferred.
Experience in airline catering, large-scale food production, hospitality, or luxury dining environments.
ServSafe Certification or equivalent food safety certification.
Expertise in one or more regional Chinese cuisines (Cantonese, Sichuan, Hunan, Shanghai, Beijing, etc.).
Bilingual English and Chinese language skills.
Proven ability to maintain authenticity while meeting operational and customer requirements.

Responsibilities

Supervise the daily preparation, cooking, and presentation of authentic Chinese menu items.
Ensure consistency in flavor profiles, cooking techniques, portioning, and presentation standards across all Chinese cuisine offerings.
Assist the Executive Chef in planning and executing Chinese menus for restaurant, catering, or large-scale food production operations.
Prepare and oversee the production of a variety of Chinese specialties, including wok-fired dishes, roasted items, dim sum, noodles, soups, sauces, and regional specialties.
Monitor food quality throughout all stages of production and service.
Ensure all recipes and production specifications are followed accurately.
Assist in menu development by contributing new ideas, recipes, and seasonal offerings.
Maintain appropriate inventory levels of specialty Chinese ingredients, sauces, spices, and products.
Participate in product tastings, recipe testing, and quality improvement initiatives.
Support banquet, catering, and special event production as needed.
Supervise, train, and mentor cooks, prep cooks, and kitchen support staff.
Provide hands-on training in authentic Chinese cooking methods, knife skills, wok techniques, ingredient preparation, and plating standards.
Assist with employee onboarding and ongoing culinary development.
Monitor staff performance and provide coaching to ensure operational excellence.
Promote teamwork, accountability, and a positive kitchen culture.
Support scheduling and labor planning to meet operational requirements.
Lead daily production meetings and communicate priorities to team members.
Ensure compliance with HACCP, FDA, local health department, and company food safety standards.
Monitor food handling, storage, labeling, and sanitation procedures.
Conduct routine quality inspections of ingredients, finished products, and work areas.
Maintain accurate food safety documentation and temperature logs.
Ensure a clean, organized, and safe work environment at all times.
Participate in audits and implement corrective actions when necessary.
Assist in managing food costs through proper portion control, yield management, and waste reduction.
Monitor inventory levels and communicate purchasing needs.
Conduct inventory counts and assist with stock rotation procedures.
Ensure specialty Chinese ingredients are utilized efficiently and stored properly.
Support the achievement of departmental productivity and financial goals.