Sous Chef - Korean Specialty Cuisine

About the role

The Sous Chef is at the heart of the kitchen, setting the pace, leading from the front, and making sure every dish meets the highest standards. In this fast-moving, high-volume environment, they keep operations flowing smoothly while delivering consistent, high-quality food the team can be proud of. They work side by side with a talented culinary team, coaching, supporting, and bringing out the best in each person.

Responsibilities

• Oversee and execute Korean food production, including preparation, seasoning, marinating, and cooking.
• Maintain budgetary controls by minimizing waste and optimizing resources.
• Respond to customer feedback and implement improvements to exceed expectations.
• Innovate by contributing to the development of new Korean menu items for client presentations.
• Lead quality control efforts, ensuring compliance with HACCP and hygiene regulations.
• Mentor and train team members to achieve culinary excellence.
• Monitor inventory, order ingredients, and ensure daily production goals are met.

Requirements

• 3-5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Korean cuisine.
• Culinary school certification or apprenticeship.
• Fluency in Korean and English.
• Prior airline catering experience a plus.
• Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time.
• Knowledge of food safety and sanitation standards (HACCP).
• Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed.

Qualifications

Medical, Dental, and Vision coverage starting Day 1
Employer-paid life insurance and AD&D benefits
401(k) with company match
Paid vacation, sick time, and holidays
Tuition reimbursement
Free meals and parking
Career growth opportunities with a global organization