Korean Cuisine Lead Chef & Kitchen Operations

Southern Foodservice Management Inc

Commerce (GA)

On-site

USD 55,000 - 75,000

Full time

14 days+

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Job summary

Southern Foodservice Management seeks an experienced chef to assist the General Manager with daily operational support, focusing on culinary operations, Korean menu execution, and staff development. You will lead kitchen production, train staff, and ensure quality and safety standards are met in a fast-paced environment.

Candidate must have Korean cuisine expertise, ServSafe certification, and a strong track record in high-volume kitchens.

Qualifications

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.

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.