Job Description

The Vietnamese Cuisine Sous Chef is responsible for assisting in overseeing all aspects of Vietnamese culinary operations, including menu execution, food quality, kitchen supervision, inventory management, and team development. This position ensures authentic Vietnamese flavors and cooking techniques are consistently delivered while maintaining company standards for food safety, sanitation, and guest satisfaction.

• Assist in planning, preparing, and executing Vietnamese menu offerings.
• Supervise daily kitchen operations and ensure efficient food production during all service periods.
• Prepare and oversee traditional Vietnamese dishes, including soups, noodle dishes, grilled specialties, seafood, rice dishes, sauces, and regional specialties.
• Maintain authenticity, consistency, and presentation standards for all menu items.
• Train, coach, and mentor kitchen staff in Vietnamese cooking techniques, recipes, and food presentation.
• Monitor food preparation and cooking processes to ensure quality and freshness.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Assist with ordering, receiving, and inventory control of food and kitchen supplies.
• Collaborate with management on menu development, seasonal specials, and recipe standardization.
• Schedule and assign work duties to kitchen team members.
• Perform other duties as assigned.

• Minimum 3-5 years of culinary experience in Vietnamese cuisine.
• At least 1-2 years of supervisory or leadership experience in a restaurant, hotel, casino, or high-volume food service operation.
• Experience with traditional Vietnamese cooking methods, ingredients, and menu development.
• Extensive knowledge of Vietnamese culinary traditions, ingredients, and regional specialties.
• Ability to work in a fast-paced, high-volume environment.
• Strong communication and interpersonal skills.
• Ability to maintain high standards of quality and guest service.

Preferred Qualifications

• Experience in upscale Vietnamese or Asian restaurants.
• Knowledge of menu engineering and specialty culinary programs.
• Bilingual English and Vietnamese communication skills preferred.

ADDITIONAL REQUIREMENTS

• Culinary degree, certificate, or equivalent culinary training preferred.
• Food Safety Certification required or ability to obtain upon hire.