Executive Sous Chef

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.

Requirements

• 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