What are the responsibilities and job description for the Executive Chef - Upscale Southeast Asian Concept position at The Restaurant Zone?
We’re seeking an Executive Chef to lead a high-end, Southeast Asian dining concept in Cherry Creek. This is a hands-on leadership role for a chef who understands the depth, technique, and cultural integrity of Southeast Asian cuisine—not just surface-level exposure.
What You’ll Own
- Full kitchen leadership across execution, staffing, and standards
- Menu integrity rooted in authentic Southeast Asian flavors and techniques
- Hiring, training, and developing a high-performing BOH team
- Food cost, labor, and inventory management with full P&L accountability
- Consistent delivery of a refined, upscale guest experience
- Maintaining quality, consistency, and speed in a high-volume environment
Must-Have Qualifications (Non-Negotiable)
- Proven Executive Chef experience in upscale or polished casual dining
- Deep expertise in Southeast Asian cuisine (Vietnamese, Thai, French-Vietnamese, etc.)
- Not limited to sushi or pan-Asian exposure
- Strong command of flavor profiles, ingredients, and traditional techniques
- Demonstrated ownership of food cost, labor, and kitchen financials
- Track record of building and leading stable, high-performing teams
- Ability to operate at high volume without compromising quality
What We’re Looking For
- A chef who respects authenticity and cultural nuance
- Hands-on leader—not an office-based operator
- Detail-oriented with high standards for execution and presentation
- Calm, structured leadership style in a fast-paced environment
- Long-term mindset with stable career progression
Compensation
- $100,000 – $110,000 base salary (based on experience)
- Performance-based incentives
- Growth opportunity within a premium hospitality group
Salary : $100,000 - $110,000