Executive Sous Chef

Our client, an iconic Los Angeles dining destination known for its modern Vietnamese cuisine, refined technique, and elevated guest experience is seeking a highly skilled and creative Executive Sous Chef to help drive culinary innovation while maintaining excellence during high-volume service.

The Executive Sous Chef is a hands-on culinary leader responsible for supporting the menu development, kitchen leadership, and daily operations. This role requires a chef who can both create new, compelling dishes and step onto the line during peak service periods to ensure flawless execution.

This is not a back-of-house administrative role — it is an active, service-driven leadership position.

Culinary Leadership & Innovation

• Develop seasonal menus and new dishes that align with the brand’s identity and standards.

• Contribute creative ideas for specials, tasting menus, and feature items.

• Lead recipe development, costing, and plating refinement.

• Ensure consistency, presentation standards, and flavor integrity across all services.

Service Execution

• Actively work the line during busy service periods.

• Maintain composure and leadership during high-volume, high-pressure shifts.

• Expedite and manage ticket flow to ensure timing and quality.

• Train and mentor line cooks on execution and technique.

Kitchen Operations

• Oversee daily prep production and line setup.

• Ensure food safety and sanitation standards are upheld at all times.

• Assist with inventory management, ordering, and vendor relationships.

• Monitor labor and food cost controls.

Team Development

• Coach and develop BOH team members.

• Assist in hiring, onboarding, and performance management.

• Foster a culture of accountability, professionalism, and respect.

Qualifications

• 5+ years of progressive culinary leadership experience in upscale or fine-dining environments.

• Proven experience creating original dishes and contributing to menu development.

• Strong line experience with the ability to execute during high-volume service.

• Deep understanding of flavor development, technique, and plating.

• Strong organizational and communication skills.

• Ability to lead by example in a fast-paced environment.