Our client, a new Vietnamese restaurant in Sun Valley, known for its legendary garlic noodles and roasted crab, is seeking a talented Executive Chef to lead kitchen operations and uphold their culinary standards. This role is responsible for overseeing all back-of-house operations, ensuring consistency and quality across every dish, and leading a high-performing culinary team in a fast-paced, high-volume environment.
The Executive Chef will combine strong operational leadership with culinary creativity, maintaining the restaurant’s signature Vietnamese-inspired seafood menu while supporting innovation, seasonal specials, and continuous improvement in kitchen performance.
Kitchen Leadership & Team Management
Lead, mentor, and develop the culinary team including sous chefs, line cooks, and prep staff
Create a culture of accountability, collaboration, and excellence in the kitchen
Oversee hiring, training, scheduling, and performance management of kitchen staff
Maintain clear communication with front-of-house leadership to ensure seamless service
Culinary Execution
Develop seasonal specials and contribute to menu evolution while honoring the restaurant’s legacy
Ensure all dishes meet quality, presentation, and portion standards
Oversee prep, cooking techniques, and plating during service
Operational Management
Manage kitchen operations in a high-volume seafood-focused environment
Oversee food cost, inventory control, ordering, and vendor relationships
Ensure compliance with all health, safety, and sanitation standards
Maintain kitchen organization, equipment maintenance, and operational efficiency
Financial Performance
Control food and labor costs while maintaining product quality
Manage purchasing and inventory to minimize waste and maximize profitability
Collaborate with ownership and management on budgeting and financial goals
Qualifications
5+ years of experience as an Executive Chef or Chef de Cuisine in a high-volume restaurant
Strong background in seafood-driven cuisine and scratch kitchen operations
Experience leading and developing culinary teams in fast-paced environments
Strong understanding of food cost management, inventory control, and kitchen systems
Ability to maintain consistency and quality in a high-demand restaurant
Knowledge of Vietnamese or Asian-inspired cuisine is preferred but not required

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