Chef- Korean Cuisine

Southern Foodservice Management, Inc.; Commerce, Northern (GA, KY); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Southern Foodservice Management, Inc. in Commerce, GA is seeking an experienced Chef to assist the General Manager with daily culinary operations. You will lead kitchen staff, ensure authentic Korean dishes, and uphold standards across menu execution, food prep, and service.

This role requires knowledge of Korean ingredients and ServSafe; you will manage purchasing, inventory, and cost controls, while training team members and maintaining HACCP and safety compliance.

Qualifications

• Culinary degree or equivalent training required.
• Minimum 2 years as a Chef in contract foodservice.
• Experience preparing authentic Korean cuisine.
• Knowledge of Korean ingredients, seasonings, sauces, flavors and dishes.
• ServSafe Certification required.
• Ability to train and develop kitchen staff on recipes and presentation.

Responsibilities

• Provides hands-on culinary leadership to kitchen team for food prep, cooking and presentation.
• Oversees preparation of authentic Korean dishes to ensure quality and consistency.
• Leads daily food production following recipes and portion controls.
• Trains kitchen staff on techniques, recipes, and plating standards.
• Guides front-of-house staff on menu items and service standards.
• Oversees kitchen ordering, storage, and inventory for Korean menus.
• Maintains FIFO and ensures proper dating and organization of all food products.
• Works with team to reduce waste and manage budgetary concerns.
• Involved in general operations and possible coverage of GM duties when needed.

Skills

2+ years’ experience

Culinary degree

Korean cuisine knowledge

Leadership

Food safety

Training and development

Communication

Attention to detail

ServSafe Certification

Education

Culinary degree or equivalent training

Job description

Description

Assist the General Manager with the daily operational support for kitchen and front-of-house activities, with a primary focus on culinary operations, food preparation, menu execution, and kitchen staff development. This position requires experience preparing authentic Korean cuisine and a strong knowledge of Korean ingredients, flavors, and cooking techniques. Assist with operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.

Key Responsibilities

• Provides hands‑on culinary leadership and guidance to kitchen team members regarding food preparation, cooking, and presentation.
• Prepares and oversees the preparation of authentic Korean dishes, ensuring consistency, quality, flavor, and presentation.
• Utilizes knowledge of Korean ingredients, seasonings, sauces, cooking methods, and flavor profiles to properly execute menu items.
• Leads daily food production and ensures all menu items are prepared according to established recipes, portions, and quality standards.
• Trains and develops kitchen team members on proper cooking techniques, recipes, Korean menu items, food preparation, and presentation standards.
• Provides guidance to front‑of‑house team members regarding menu items and service standards.
• Oversee and organize kitchen ordering, storage, and issuance, including ingredients and products needed for Korean menu preparation.
• Ensure a first‑in, first‑out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Train all new kitchen and front of house team members on proper SFM standards.
• Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Be involved with product inventory and end of month reporting.
• Supervises all food preparation and presentation for café and catering to ensure quality and adherence to standards.
• Monitors food quality throughout preparation and service and makes adjustments as needed to maintain culinary standards.
• Work with kitchen team to maintain kitchen organization, staff ability, and training opportunities.
• Work with team members on the sanitation program, to include keeping temp and sanitation logs.
• May be tasked with the coverage of positions as needed to ensure all positions are covered during the daily shift.
• May take on the General Manager duties as needed.
• All staff members are also responsible for other duties or tasks that are assigned by the managers, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Southern Foodservice Management’s Culture

We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Qualifications and Skills

• Culinary degree or equivalent training.
• 2+ years’ experience as a Chef in contract foodservice or related environment.
• Professional experience preparing authentic Korean cuisine.
• Strong knowledge of Korean ingredients, cooking techniques, seasonings, sauces, flavor profiles, and traditional dishes.
• Strong culinary skills with the ability to lead food preparation and production in a high‑volume kitchen environment.
• Ability to train and develop kitchen staff on recipes, cooking techniques, food quality, and presentation.
• Strong organizational skills and attention to detail.
• Knowledge of food service regulations.
• Strong Leadership and Management skills.
• Positive attitude and approach.
• Ability to work under pressure.
• Self‑motivated, creative problem‑solving skills.
• Excellent verbal and written communication skills.
• Exceptional customer service skills.
• ServSafe Certification.

Requirements

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 90%, Walking 10%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent