Chef de Cuisine
SUN VALLEY-83353, ID, US
Company
Altius Search Group
Job 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.
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
Job requirements
Kitchen Leadership & Team Management
•
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
Culinary Execution
•
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
Operational Management
•
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
Financial Performance
•
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
Qualifications
•
5+ years of experience as an Sous Chef 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
•
Knowledge of Vietnamese or Asian-inspired cuisine is preferred but not required