Our client, an elevated modern Asian fusion restaurant in San Francisco, is seeking an experienced Executive Sous Chef to join its culinary leadership team.   This is an excellent opportunity for a talented, hands-on culinary leader with a background in modern Asian, Asian fusion, seafood-driven, or high-end chef-driven restaurants. The ideal candidate brings strong culinary technique, a deep appreciation for premium ingredients and seafood, and the leadership skills to develop a team while maintaining exceptional standards of execution.   Experience with Asian ingredients and flavor profiles, premium fish and shellfish, wok cookery, raw preparations, dumplings, and contemporary plating is highly desirable. • Lead day-to-day BOH operations and ensure exceptional execution throughout service • Maintain high standards for food quality, flavor, presentation, consistency, and sanitation • Oversee preparation and execution of a sophisticated, seafood-forward menu • Train, coach, mentor, and develop culinary team members • Maintain strong standards for seafood handling, product quality, storage, and utilization • Manage mise en place, production, station readiness, and service execution • Support scheduling, labor management, purchasing, inventory, and food-cost controls • Assist with menu development, specials, recipes, and culinary innovation • Maintain strong kitchen systems, organization, cleanliness, and accountability • Partner closely with FOH leadership to ensure a seamless guest experience • Assist with recruiting, onboarding, training, and retention of the culinary team • Step into full kitchen leadership responsibilities as needed Qualifications: • Previous experience as an Executive Sous Chef, Chef de Cuisine, Senior Sous Chef, or similar culinary leadership role • Experience in modern Asian, Asian fusion, seafood-focused, fine-dining, or upscale chef-driven restaurants • Strong experience working with fish, shellfish, and premium seafood • Knowledge of Asian ingredients, sauces, flavor profiles, and cooking techniques is a significant plus • Strong culinary fundamentals with refined plating and presentation skills • Proven ability to lead, train, and develop a high-performing BOH team • Experience operating in a demanding, high-volume upscale restaurant environment • Strong understanding of food cost, labor, inventory, purchasing, and kitchen controls • Excellent organizational, communication, and leadership skills • Professional, composed, and highly hands-on leadership style • High standards for consistency, cleanliness, organization, and accountability