Asian Executive Chef Jobs in Park Ridge, IL (NOW HIRING)

Position Overview

We are seeking an experienced and passionate Executive Sous Chef to join a premier upscale Southeast Asian restaurant known for its authentic cuisine, refined dining experience, and commitment to culinary excellence.

This role is ideal for a hands-on culinary leader with a strong background in Vietnamese and Southeast Asian cuisine who thrives in a high-volume, chef-driven environment. Working alongside the Executive Chef and restaurant leadership, the Executive Sous Chef will oversee daily kitchen operations, maintain exceptional food quality and consistency, develop culinary talent, and help drive operational excellence.

The ideal candidate combines technical culinary expertise with strong leadership skills, financial acumen, and a passion for mentoring teams while delivering an outstanding guest experience.

Key Responsibilities

Culinary Leadership

• Lead and oversee daily kitchen operations, ensuring consistency, quality, and presentation standards are met.
• Execute authentic Vietnamese and Southeast Asian dishes while maintaining recipe integrity and culinary excellence.
• Partner with the Executive Chef on menu development, seasonal features, and special culinary events.
• Maintain high standards for portion control, food presentation, and execution during all service periods.
• Support banquet, catering, and private dining events as needed.
• Continuously seek opportunities to improve kitchen efficiency and elevate the guest experience.

Operations & Financial Management

• Assist in managing food cost, labor cost, inventory, and purchasing.
• Utilize restaurant management systems to monitor inventory, ordering, and food cost performance.
• Analyze kitchen performance and implement improvements to maximize profitability.
• Develop staff schedules that balance labor efficiency with operational needs.
• Support budgeting, forecasting, and overall kitchen financial performance.

Team Leadership & Development

• Recruit, train, coach, and mentor kitchen team members.
• Foster a culture of accountability, teamwork, and continuous learning.
• Conduct performance evaluations and provide ongoing coaching and development.
• Build strong onboarding and cross-training programs to strengthen the culinary team.
• Lead by example during busy service periods while maintaining professionalism and composure.

Food Safety & Compliance

• Ensure full compliance with health department regulations, sanitation standards, and food safety procedures.
• Maintain a clean, organized, and efficient kitchen.
• Monitor equipment maintenance and report repair needs promptly.
• Promote a safe working environment and enforce all workplace safety standards.

Guest Experience

• Collaborate with front-of-house leadership to ensure seamless service execution.
• Support a hospitality-focused culture through exceptional culinary execution.
• Assist with VIP events, private dining experiences, and special requests.
• Address guest feedback professionally and work proactively to exceed expectations.

Qualifications

Required

• 3–5 years of experience as an Executive Sous Chef or Senior Sous Chef in a high-volume, upscale restaurant.
• Strong experience preparing Vietnamese and Southeast Asian cuisine.
• Proven leadership experience managing and developing large kitchen teams.
• Strong understanding of food cost, labor management, purchasing, and inventory control.
• Experience with restaurant inventory and management systems (Restaurant365 experience is a plus).
• Excellent communication, organization, and leadership skills.
• Food Safety Manager Certification (or ability to obtain).
• Availability to work evenings, weekends, and holidays.

Preferred

• Experience in upscale Asian or Southeast Asian restaurant concepts.
• Experience opening restaurants or leading major culinary transitions.
• Formal culinary education or degree.
• Bilingual English/Spanish is a plus.

Physical Requirements

• Ability to stand for extended periods throughout the shift.
• Ability to lift and carry up to 50 pounds.
• Comfortable working in a fast-paced, high-volume kitchen environment.
• Ability to bend, reach, lift, and perform repetitive kitchen tasks.

Compensation & Benefits

• Salary: $75,000–$85,000 annually
• Health Insurance
• Paid Time Off
• Employee Dining Discounts
• Career growth opportunities within a respected upscale restaurant organization

Ideal Candidate

We're looking for a chef who:

• Has a genuine passion for Vietnamese and Southeast Asian cuisine.
• Excels in high-volume, upscale dining environments.
• Leads with integrity, humility, and a hands-on approach.
• Develops and mentors culinary teams while maintaining high standards.
• Balances creativity with operational discipline and financial accountability.
• Is committed to delivering memorable dining experiences through exceptional food, teamwork, and hospitality.

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.