{"id":633853,"url":"https://alion.io/job/altiussearchgroup-chef-de-cuisine","title":"Chef de Cuisine","company":{"id":668763,"name":"Altius Search Group","domain":"altiussearchgroup.com","url":"https://alion.io/company/altiussearchgroup","size_band":"51-200","is_staffing_agency":true,"employer_type":"agency","is_intermediary":false,"listed_via":null,"ats_vendor":"Recruitee","truth_index":{"grade":"C","score":61,"open_postings":62,"ghost_share":0.645,"stale_share":0,"repost_share":0,"time_to_fill_p50_days":33,"computed_at":"2026-11-01T06:10:25Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Sun Valley, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":85000,"max":85000,"currency":"USD","period":"year","gross":null,"usd_annual":85000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-03-16T18:25:43Z","employer_posted_date":"2026-03-16","last_verified_at":"2026-11-01T18:36:37Z","board_verified":true,"closed_at":null,"days_open":230,"trust":{"level":"ghost","repost_count":0,"flags":["stale","company_stale"],"days_open":229},"description":"Our client, a new Asian Fusion restaurant opening in September, known for its modern Vietnamese cuisine, refined technique, and elevated guest experience is seeking a highly skilled and creative Chef de Cuisine to help drive culinary innovation while maintaining excellence during high-volume service.\nThe 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.\nRequirements\nJob requirements\nKitchen Leadership & Team Management\nLead, mentor, and develop the culinary team including sous chefs, line cooks, and prep staff\n\nCreate a culture of accountability, collaboration, and excellence in the kitchen\n\nOversee hiring, training, scheduling, and performance management of kitchen staff\n\nMaintain clear communication with front-of-house leadership to ensure seamless service\n\nCulinary Execution\nDevelop seasonal specials and contribute to menu evolution while honoring the restaurant’s legacy\n\nEnsure all dishes meet quality, presentation, and portion standards\n\nOversee prep, cooking techniques, and plating during service\n\nOperational Management\nManage kitchen operations in a high-volume seafood-focused environment\n\nOversee food cost, inventory control, ordering, and vendor relationships\n\nEnsure compliance with all health, safety, and sanitation standards\n\nMaintain kitchen organization, equipment maintenance, and operational efficiency\n\nFinancial Performance\nControl food and labor costs while maintaining product quality\n\nManage purchasing and inventory to minimize waste and maximize profitability\n\nCollaborate with ownership and management on budgeting and financial goals\n\nQualifications\n5+ years of experience as an Sous Chef in a high-volume restaurant\n\nStrong background in seafood-driven cuisine and scratch kitchen operations\n\nExperience leading and developing culinary teams in fast-paced environments\n\nStrong understanding of food cost management, inventory control, and kitchen systems\n\nAbility to maintain consistency and quality in a high-demand restaurant\n\nKnowledge of Vietnamese or Asian-inspired cuisine is preferred but not 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