Executive Sous Chef — Seafood-Forward, Modern Asian

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

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.