Chef de Cuisine

Altius Search Group; Sun Valley (ID); On-site; USD 90,000 - 130,000; Full time

Job summary

Altius Search Group LLC is assisting a new Asian Fusion restaurant opening in September, featuring modern Vietnamese cuisine and elevated guest experiences.

The Chef de Cuisine will blend strong operational leadership with culinary creativity, driving excellence in a high-volume kitchen while honoring the restaurant’s seafood-driven menu and seasonal innovations.

Qualifications

• 5+ years of experience in a high-volume restaurant environment.
• Proven leadership of culinary teams including sous chefs and line cooks.
• Background in seafood-driven cuisine and scratch kitchen operations.

Responsibilities

• Lead, mentor, and develop the culinary team with clear accountability.
• Develop seasonal specials and evolve the menu while honoring the restaurant’s legacy.
• Oversee prep, cooking, plating, and service in a high-volume seafood-focused kitchen.
• Manage food cost, inventory, ordering, and vendor relationships while upholding safety standards.

Skills

Kitchen leadership

Culinary creativity

Menu development

Seafood cuisine

Team mentoring

Food cost management

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.

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