Assist the General Manager with the daily operational support for kitchen and front-of-house activities, with a primary focus on culinary operations, food preparation, menu execution, and kitchen staff development. This position requires experience preparing authentic Korean cuisine and a strong knowledge of Korean ingredients, flavors, and cooking techniques. Assist with operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.
Key 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.
Southern Foodservice Management’s Culture
We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:
- Exhibits a positive, friendly and respectful attitude towards guests and other team members.
- Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
- Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
- Promotes a fun and efficient work environment, focusing on guest satisfaction.
Qualifications and Skills
- 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.
