Executive Chef

⚠️ Mandarin Chinese (spoken and written) is a mandatory requirement for this role. Applications without Mandarin proficiency will not be considered.

We are recruiting an Executive Chef for a high-growth, fast-casual restaurant brand operating in the U.S. market. This is a hands‑on, operational leadership role responsible for kitchen performance, food safety, quality assurance, cost control, and BOH team leadership in a high‑volume environment.

This role is best suited to chefs with chain or fast‑casual experience who are comfortable operating within structured systems, standardized recipes, and clearly defined SOPs.

• Execute all menu items strictly according to established recipes and brand standards
• Ensure full compliance with food safety, sanitation, and hygiene regulations (HACCP / Serv Safe)
• Conduct regular kitchen safety checks and BOH training

• Lead daily kitchen operations during peak service periods
• Manage food purchasing, inventory levels, and waste reduction
• Monitor food and labor costs to meet margin targets
• Maintain consistency across all service periods
• Recruit, train, schedule, and supervise BOH staff
• Build a disciplined, performance‑driven kitchen culture
• Coach team members on speed, consistency, and quality
• Maintain low BOH turnover through clear expectations and leadership

• Work closely with FOH leadership and store management
• Coordinate with suppliers and central operations teams
• Execute operational priorities set by senior management

• Fluent Mandarin Chinese (spoken and written) – mandatory
• Fluent English (spoken and written)
• 2+ years’ experience as an Executive Chef or Head Chef in a fast‑casual or chain restaurant
• Proven experience managing high‑volume kitchens
• Strong knowledge of kitchen equipment and safety standards
• Demonstrated ability to control food costs, labor, and inventory
• Experience leading and developing BOH teams
• Salary: Up to USD 120,000
• Employment Type: Full-time, permanent