KITCHEN MANGER

JOB SUMMARY

The Kitchen Manager helps foster the execution and culture of culinary operations excellence. This position will lead culinary process improvements, recipe enhancements and simplifications, and other efficiencies. In this role, the Corporate Chef will collaborate with other teams on optimal menu execution strategy through process improvement in restaurant back-of-hour operations.

DUTIES & RESPONSIBILITIES

• Provides subject matter expertise in the development of culinary and product process improvements through testing, refining, evaluation and implementation of preparation techniques, processes or tools for existing or new product development
• Oversees plans for implementation, training and testing of culinary technique; develops test network and annual plan; design and/or update culinary training programs
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Partner with BOH Managers, General Managers and Operations Managers to deliver upon consistent high-quality food to customers
• Sets strategy to develop processes that facilitate better cost management, accurate production labor standards forecast (average production times, reasonable expectancies) and cook times/line flow development
• Seeks operator feedback, visits restaurants and/or attends Operations meetings to gain insight into potential enhancements to systems, methods and procedures
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by implementing training to increase their knowledge
• Perform other duties as assigned

EDUCATION & EXPERIENCE

• High school diploma/GED with a four-year degree
• Minimum 10 years’ experience working in restaurant/food industry
• At least 5 years’ in leadership role at multi-unit fast paced full service restaurant required
• Korean and/or Asian food and menu expertise and knowledge strongly desired
• Certificate of completion from trade school/culinary program a plus
• Working knowledge of various computer software programs
• Bilingual in Korean strongly desired
• Four-year Culinary degree a plus

SKILLS & ABILITIES

• Proven leadership abilities, including ability to think strategically, develop operational strategies and determine long-term impact of decisions on the business
• Ability to work varied shifts and travel to designated locations; will frequently be a mix of some office and majority of hands-on involvement at various restaurants and their BOH teams as well as in the test kitchen
• Working knowledge of P&L statements
• Excellent verbal and written communication and presentation skills
• Positive attitude, strong work ethic, and commitment to teamwork and collaboration
• Job Type: Full-time
• Pay: $60,000.00 - $65,000.00 per year

Please send your resume to Human Resources: hr@kijung.com