About The Role

The Fu Noodle Sous Chef is responsible for leading daily culinary operations with a focus on authentic and contemporary Asian cuisine. This role supervises kitchen team members, maintains food quality and presentation standards, supports menu execution, controls costs, and ensures compliance with all health, safety, and company standards. The Sous Chef partners closely with the Executive Chef and outlet management team to deliver an exceptional guest experience.

Lead preparation and execution of Asian-inspired menu offerings, including noodle dishes, wok preparations, broths, sauces, rice dishes, and specialty items.
· Supervise culinary team members and ensure recipe adherence, food quality, consistency, and presentation standards.
· Assist with ordering, inventory management, receiving, storage, and product rotation.
· Monitor food, labor, and operating costs while maintaining outlet profitability goals.
· Train, coach, and develop culinary staff on cooking techniques, knife skills, sanitation, and Asian cuisine preparation methods.
· Ensure compliance with Health Department regulations, food safety standards, and company SOPs.
· Create daily production plans and supervise kitchen setup, service, and breakdown.
· Assist in menu development and implementation of seasonal or specialty offerings.
· Maintain effective communication with front-of-house management to ensure seamless service.
· Address operational issues and lead the kitchen in the absence of the Executive Chef.
Minimum 3 years of culinary experience in a high-volume restaurant, hotel, casino, or resort environment.
· Minimum 1 year of supervisory or management experience leading 10 or more employees.
· Experience preparing Asian cuisine, including noodle, stir-fry, broth, and rice-based dishes strongly preferred.
· Knowledge of Microsoft Word, Excel, and standard business software.
· Experience with inventory and purchasing systems preferred; knowledge of Stratton Warren or similar systems is beneficial but not required.
· Ability to read, write, and communicate effectively in English.
· Bilingual proficiency in an Asian language is preferred but not required.
· Ability to stand for extended periods and work in a fast-paced environment.
· Ability to lift up to 50 pounds and push or pull up to 150 pounds.
· Strong knowledge of food safety, sanitation, and HACCP principles.
· Ability to train, motivate, and develop culinary team members.
· Ability to react calmly and effectively under pressure.
· Comprehensive knowledge of Asian ingredients, cooking methods, and presentation techniques.

WORK ENVIRONMENT

· Must work within all sanitation and safety guidelines.
· Must be comfortable working around hot surfaces, steam, and kitchen equipment.
· Must be able to support multiple culinary styles while maintaining focus on Asian cuisine.