Regional Chef

Baekjeong Korean BBQ; Torrance (CA); In loco; USD 80.000 - 87.000; Tempo pieno

Descrizione del lavoro

Kijung Hospitality Group in Torrance, CA is seeking a Culinary Standards & Consistency leader to oversee recipe integrity, portioning, and plating across locations, conduct line checks, and manage menu rollouts.

You will partner with procurement on cost controls, lead regional training, ensure ServSafe/HACCP compliance, and collaborate with general managers to uphold standards and support new openings.

Mansioni

• Conducts regular line checks, kitchen audits, and taste-standard reviews at all assigned locations to ensure recipes, portioning, marinades, and plating match approved specs
• Owns standardized recipes and prep specs for core KBBQ items — marinated and unmarinated proteins (galbi, bulgogi, brisket), banchan, sauces, and tabletop grill protocols — and corrects drift immediately
• Supports new menu rollouts and limited-time offerings so recipes translate cleanly across the region
• Monitors food cost and COGS at each location; corrects variances through yield testing, portion control audits, and waste tracking
• Serves as culinary partner to Procurement, communicating site-level quality issues, spec changes, and sourcing needs, and applying knowledge of beef and protein markets (grade, cut, seasonal pricing) to sourcing decisions and kitchen practice
• Supports inventory accuracy and ordering discipline to reduce shrinkage and overordering
• Builds and delivers regional training programs that calibrate palates and technique to the standard
• Coaches site-level culinary leaders, supporting succession planning and reducing kitchen turnover
• Leads onboarding for new hires and new location openings
• Ensures all locations meet ServSafe/HACCP guidelines and applicable county health codes
• Prepares kitchens for health inspections and leads corrective action on any findings
• Reports to the Director of Culinary on consistency audits, food cost trends, training progress, and staffing/turnover risk
• Collaborates with General Managers to influence kitchen execution and standards without direct reporting authority
• Perform other duties as assigned

Descrizione del lavoro

Job Details:

Job Location: Kijung Hospitality Group Legal Address - Torrance, CA 90501, Salary Range: $80,000.00 - $87,000.00 Salary, Job Category: Management, Culinary Standards & Consistency

• Conducts regular line checks, kitchen audits, and taste-standard reviews at all assigned locations to ensure recipes, portioning, marinades, and plating match approved specs
• Owns standardized recipes and prep specs for core KBBQ items — marinated and unmarinated proteins (galbi, bulgogi, brisket), banchan, sauces, and tabletop grill protocols — and corrects drift immediately
• Supports new menu rollouts and limited-time offerings so recipes translate cleanly across the region

Food Cost & Procurement Partnership

• Monitors food cost and COGS at each location; corrects variances through yield testing, portion control audits, and waste tracking
• Serves as culinary partner to Procurement, communicating site-level quality issues, spec changes, and sourcing needs, and applying knowledge of beef and protein markets (grade, cut, seasonal pricing) to sourcing decisions and kitchen practice
• Supports inventory accuracy and ordering discipline to reduce shrinkage and overordering

Training & Team Development

• Builds and delivers regional training programs that calibrate palates and technique to the standard
• Coaches site-level culinary leaders, supporting succession planning and reducing kitchen turnover
• Leads onboarding for new hires and new location openings

Compliance & Safety

• Ensures all locations meet ServSafe/HACCP guidelines and applicable county health codes
• Prepares kitchens for health inspections and leads corrective action on any findings

Cross-Functional Communication

• Reports to the Director of Culinary on consistency audits, food cost trends, training progress, and staffing/turnover risk
• Collaborates with General Managers to influence kitchen execution and standards without direct reporting authority
• Perform other duties as assigned