Executive Chef Asian Cuisine

Executive Chef Responsibilities: Culinary Leadership: Lead and mentor a high-performing kitchen team, fostering a collaborative "fun" culture while maintaining rigorous professional standards. Operational Oversight: Manage all Back of House (BOH) administrative duties, including labor costs, inventory control, and scheduling. Strategic Execution: Act as a "builder" by refining processes and implementing kitchen strategies that align with national growth goals. Compliance & Safety: Ensure the highest standards of food safety and sanitation, maintaining a "Health Department ready" kitchen at all times.

Experience Level: Requires 5–7 years of experience as an Executive Chef within high-volume Asian culinary concepts. Wok Expertise: Execute a high-volume Asian-fusion menu with a primary focus on mastery of Wok cooking and consistency. New Restaurant Opening (NRO)

Experience: Proven track record of successfully launching new locations, managing the complexities of kitchen setups, and training staff for grand openings. Executive Chef Compensation: Competitive Salary ($120-130K)

Benefits: Room for Growth!!!!