Head Chef

We are seeking an experienced and creative Head Chef to lead the culinary operations of our Asian Steakhouse section. The ideal candidate has strong leadership skills, deep knowledge of Asian cuisine, and expertise in premium meat preparation, grilling, and steakhouse execution. This role is responsible for menu development, kitchen management, food quality, cost control, and team leadership while maintaining the highest standards of food safety and consistency.

Culinary Leadership

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  Design and execute menus that blend traditional and modern Asian flavors with steakhouse classics

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  Oversee preparation and cooking of premium meats, including dry-aged steaks, Wagyu, and specialty cuts

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  Ensure consistency, quality, and presentation of all dishes

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  Develop seasonal menus, specials, and tasting options

Kitchen Operations

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  Manage daily kitchen operations, including prep, service, and closing procedures

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  Train, supervise, and schedule kitchen staff (sous chefs, line cooks, prep cooks)

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  Maintain kitchen efficiency during high-volume service

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  Enforce food safety, sanitation, and health department standards

Cost & Inventory Management

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  Control food costs through proper ordering, portioning, and waste reduction

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  Manage inventory, vendor relationships, and product quality

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  Create recipes, costing sheets, and prep guidelines

Leadership & Team Development

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  Lead by example in professionalism, discipline, and teamwork

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  Recruit, train, and mentor kitchen staff

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  Conduct performance evaluations and provide ongoing coaching

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  Foster a positive and respectful kitchen culture

Collaboration & Administration

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  Work closely with ownership and front-of-house management

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  Participate in menu pricing and profitability analysis

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  Handle kitchen budgeting and labor control

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  Ensure smooth coordination between kitchen and service teams

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  Minimum 5+ years of professional cooking experience, with at least 2 years in a Head Chef or Sous Chef leadership role

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  Strong background in Asian cuisine (Chinese, Japanese, Korean, Southeast Asian, or fusion)

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  Proven expertise in steakhouse cooking, grilling, and meat fabrication

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  Excellent leadership, communication, and organizational skills

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  Ability to work nights, weekends, and holidays

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  Food Handler Certification required (ServSafe preferred)

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  Experience with high-end or upscale dining concepts

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  Knowledge of dry-aging, butchery, and specialty sauces

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  Familiarity with POS systems and kitchen management software

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  Creativity with menu development and plating

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  Competitive salary based on experience

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  Performance bonuses

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  Staff meals

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  Paid time off

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  Growth and creative freedom within the concept