Chef de Cuisine, Chinese Cuisine

Restaurant Associates; Miami (FL); On-site; USD 110,000 - 140,000; Full time

Job summary

Restaurant Associates is seeking an experienced Chef de Cuisine, Chinese Cuisine, to lead the development, preparation, and execution of an elevated Chinese culinary program in a state-of-the-art production kitchen serving a corporate dining location.

The role requires deep knowledge of authentic Chinese regional cuisines, especially Cantonese and Hong Kong styles, and the ability to maintain fine-dining quality at scale while training staff and guiding menu development.

Qualifications

• Experience leading authentic Chinese cuisine in fine-dining, hotels, or upscale catering.
• Strong knowledge of Cantonese and Hong Kong-style cooking.
• Expertise in wok technique, sauces, braising, steaming, and dim sum.

Responsibilities

• Lead all aspects of Chinese menu production with authenticity and quality.
• Prepare and execute restaurant-quality Chinese dishes in a high-volume production setting.
• Collaborate with culinary leadership to develop seasonal menus and signature dishes.
• Preserve traditional Chinese techniques while adapting recipes for scale.
• Train and mentor kitchen staff in authentic cooking methods and standards.
• Assist with inventory, production planning, and food cost controls.
• Ensure food safety and sanitation compliance.
• Stay current on culinary trends while honoring Chinese heritage.

Skills

Wok Cooking

Sauce Development

Dim Sum

High-Volume Production

Menu Development

Job description

We are seeking an experienced Chef de Cuisine, Chinese Cuisine to lead the development, preparation, and execution of an elevated Chinese culinary program. This role serves as the culinary expert for all Chinese menu offerings, bringing deep knowledge of authentic Chinese cuisine, regional specialties, and refined presentation standards.

Working from a state-of-the-art production kitchen, you will create restaurant-quality Chinese cuisine that is distributed to a corporate dining location. Success in this role requires the ability to maintain fine-dining standards while producing at scale, delivering exceptional quality, consistency, and authenticity in every dish.

Ideal backgrounds include Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or Senior Chinese Chef experience within fine-dining Chinese restaurants, luxury hotels, or upscale hospitality environments.

We are especially interested in chefs with expertise in Cantonese and Hong Kong-style cuisine, while experience with Sichuan, Hunan, Northern Chinese, and other regional specialties is also valued.

Key Responsibilities

• Lead all aspects of Chinese menu production, ensuring authenticity, consistency, and exceptional culinary quality.
• Prepare and execute restaurant-quality Chinese cuisine in a high-volume production environment while maintaining elevated presentation standards.
• Partner with culinary leadership to develop seasonal menus, signature dishes, and innovative Chinese culinary offerings.
• Preserve traditional Chinese cooking techniques, flavor profiles, and preparation methods while adapting recipes for larger-scale production.
• Oversee specialized culinary techniques, including wok cookery, braising, roasting, steaming, stock preparation, soup making, sauce development, and regional Chinese specialties.
• Train, mentor, and support culinary team members in authentic Chinese cooking methods and quality standards.
• Maintain excellence in food presentation, taste, texture, and overall guest experience.
• Assist with inventory management, purchasing, production planning, and food cost controls.
• Ensure compliance with food safety, sanitation, and operational standards.
• Stay current on culinary trends while honoring the traditions and heritage of Chinese cuisine

What We're Looking For

• Experience preparing authentic Chinese cuisine in fine-dining restaurants, luxury hotels, premium catering, or upscale culinary operations.
• Strong knowledge of regional Chinese cuisines, particularly Cantonese and Hong Kong-style cooking.
• Advanced skills in wok cooking, sauce development, braising, roasting, steaming, dim sum, soup preparation, seafood cookery, and traditional Chinese culinary techniques.
• Ability to deliver restaurant-quality food in a high-volume environment without compromising authenticity, flavor, or presentation.
• Experience contributing to menu development and culinary innovation.
• Ability to guide and develop culinary team members while fostering a collaborative kitchen culture.
• Understanding of food cost management, inventory control, and kitchen operations.