Chef de Cuisine

About the role

The Chef de Cuisine will oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and kitchen leadership of Quarters KBBQ restaurant. This role requires strong experience in Korean cuisine, the ability to manage high-volume restaurant operations, and the leadership skills to develop and mentor a strong kitchen team.

Responsibilities

• Kitchen Leadership
• Lead daily kitchen operations and ensure efficient and professional service
• Train, mentor, and supervise kitchen staff
• Maintain high standards for food quality, consistency, and presentation
• Menu Execution & Development
• Execute and maintain Korean cuisine recipes and culinary standards
• Collaborate with leadership on seasonal menu development and new dishes
• Maintain authenticity while supporting modern dining concepts
• Operations Management
• Manage kitchen scheduling, workflow, and staff productivity
• Ensure compliance with all health and sanitation regulations
• Maintain organized and efficient kitchen operations
• Cost & Inventory Control
• Manage food costs, ordering, and inventory control
• Work closely with vendors and suppliers to ensure product quality
• Monitor waste and maintain strong cost control practices
• Multi-Location Support
• Provide culinary support for restaurant operations in Los Angeles and New York
• Aid in training, menu rollouts, and kitchen development across locations
• Travel as needed for restaurant openings and special culinary projects

Qualifications

• 5+ years of Korean cuisine experience required
• Previous experience as Chef de Cuisine or Senior Sous Chef
• Experience in high-volume restaurant environments
• Strong leadership and team management skills
• Strong knowledge of food cost control and kitchen operations
• Willingness to travel to multiple locations as required for operations support
• Korean language (spoken and written) proficiency (Preferred)
• Experience in a KBBQ Restaurant (Preferred)

Compensation & Benefits

Salary: $80,000 – $100,000 (depending on experience)
Performance-based bonus potential
Growth opportunities within an expanding hospitality group
Employee dining discounts across company restaurants

Required Skills

• Strong Communication Skills
• Problem Solving Abilities
• Adaptability to Different Culinary Environments
• Creativity in Menu Development
• Time Management Skills
• Attention to Detail
• Ability to Work Under Pressure
• Team Collaboration
• Mentoring and Coaching Skills
• Cultural Awareness of Korean Culinary Traditions
• Customer Service Orientation
• Strategic Planning for Menu Execution
• Ability to Maintain High Standards in a Fast Paced Environment
• Negotiation Skills With Vendors
• Ability to Manage Multiple Tasks Simultaneously