Executive Sous Chef

Altius Search Group LLC; San Francisco (CA); On-site; USD 150,000 - 190,000; Full time

Job summary

Altius Search Group LLC places an executiveSous Chef for a San Francisco flagship: a hands-on culinary leader responsible for day-to-day BOH operations in a seafood-forward, modern Asian fusion setting. You will drive quality, plating, and execution while mentoring a growing team.

The role emphasizes menu development, high-volume service, strict sanitation, and collaboration with FOH leadership to deliver a flawless guest experience.

Qualifications

• Previous executive leadership experience in a high-end Asian/fusion kitchen.
• Experience in modern Asian, Asian fusion, seafood-focused restaurants.
• Strong culinary fundamentals with refined plating and presentation.
• Proven ability to lead, train, and develop a BOH team.

Responsibilities

• 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 seafood-forward menu
• Train, coach, mentor, and develop culinary team members
• Maintain seafood handling, storage, and utilization standards
• 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 kitchen systems, organization, cleanliness, and accountability
• Partner 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

Skills

Executive Sous Chef

Asian cuisine

Seafood

Leadership

Menu development

Team training

Plating & presentation

Quality control

Job description

Our client, anelevated modern Asian fusion restaurant in San Francisco, is seeking an experienced Executive Sous Chefto join its culinary leadership team.

This is an excellent opportunity for a talented, hands-on culinary leader with a background inmodern 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 withAsian ingredients and flavor profiles, premium fish and shellfish, wok cookery, raw preparations, dumplings, and contemporary platingis highly desirable.

• 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 anExecutive Sous Chef, Chef de Cuisine, Senior Sous Chef, or similar culinary leadership role

• Experience inmodern Asian, Asian fusion, seafood-focused, fine-dining, or upscale chef-driven restaurants

• Strong experience working withfish, 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