About This Role
This night-shift post on the cardiac ward pairs patient care with mentoring new nurses.
Responsibilities
- Lead the culinary development and execution of a new upscale restaurant concept
- Create a distinctive, approachable menu featuring authentic Asian cooking techniques and ingredients
- Develop signature dishes, recipes, preparation standards, and food presentation
- Collaborate with ownership on kitchen design, equipment selection, and restaurant development
- Recruit, train, and lead a high-performing culinary team
- Establish food cost controls, purchasing systems, inventory procedures, and labor budgets
- Maintain exceptional standards for food quality, consistency, cleanliness, and execution
- Work closely with restaurant management to deliver an outstanding guest experience
Requirements
- Minimum 5 years of experience in a senior culinary leadership position, preferably as Executive Chef or Chef de Cuisine
- Strong professional background in Chinese, Southeast Asian, or upscale Asian cuisine
- Expertise in wok cooking, dumplings, roasting techniques, and menu development is highly desirable
- Experience opening restaurants or developing new culinary concepts is a major advantage
- Proven ability to lead a kitchen team while maintaining strong financial and operational controls
- Creative, passionate, detail-oriented, and excited about building something new
- Comfortable collaborating directly with an experienced restaurant ownership group
Benefits
- Performance-based bonus opportunities
- Potential ownership participation for an exceptional candidate
- Significant creative influence over the restaurant's culinary direction
- Opportunity to help build a distinctive restaurant from the ground up
- Support from an established, growing hospitality group with multiple successful restaurant concepts
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
Application Process
- Submit your résumé along with a brief description of your culinary background, restaurant-opening experience, and approach to menu development
- Describe your experience with Chinese and Southeast Asian cuisine. Which cooking techniques and dishes are your strongest?
- Have you developed and opened a restaurant concept from scratch? What was your specific role?
- What is the highest annual sales volume you've managed as a chef, and what food and labor cost percentages were you responsible for?
About the Company