Executive Sous Chef, Southeast Asian Dining & High-Volume Ops
Overview
Vietnamese and Southeast Asian cuisine leadership role at a premier high-volume restaurant in Lake Forest, IL guiding daily kitchen operations and staff development. You will collaborate with the Executive Chef to drive menu execution, guest satisfaction, and back-of-house profitability. This position blends culinary leadership with financial acumen in a renowned concept. You will own daily kitchen management and contribute to a culture of safety and accountability.
What You'll Do5
- 1Build and oversee daily kitchen operations ensuring flawless presentation and adherence to recipe standards
- 2Lead financial oversight by managing food and labor costs and forecasting with Restaurant365 for purchasing and inventory
- 3Develop and mentor culinary staff, schedule shifts, and foster teamwork, safety, and growth
- 4Direct peak-service execution, maintaining composure, efficiency, and food safety standards during high-volume service
- 5Drive menu execution and quality control across stations, ensuring consistency with brand flavors and techniques
Requirements7
- 13–5+ years of culinary management experience as an Executive Sous Chef or Senior Sous Chef in upscale, high-volume environments
- 2Deep culinary expertise in Vietnamese and Southeast Asian ingredients, flavor balancing, and techniques
- 3Hands-on experience managing food and labor costs and using inventory software such as Restaurant365
- 4Valid Food Safety Manager Certification
- 5Full availability for nights, weekends, and holidays
- 6Physical ability to lift up to 50 lbs and work long shifts in a fast-paced setting
- 7Bilingual English/Spanish is a plus
Salary Insight
$75 - $90k per year
Location
Required Skills
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