Job Responsibilities

Provide strategic leadership to the culinary team, setting and enforcing performance standards, policies, and procedures in alignment with company values and brand reputation.
Uphold the strictest compliance with food safety, hygiene, and sanitation regulations.
Develop and refine menus, ensuring a perfect balance between authenticity, innovation, and guest satisfaction.
Monitor industry trends and guest feedback to continually evolve the dining experience.
Manage food cost controls and optimize inventory and purchasing in line with budgetary guidelines.
Partner with Restaurant Operations and Marketing to conceptualize and execute seasonal menus, special events, and promotions that elevate guest engagement and drive revenue.
Engage with guests when appropriate to enhance hospitality and showcase culinary excellence.
Direct and mentor the culinary team to ensure smooth kitchen operations, consistency, and teamwork.
Conduct regular performance reviews, providing clear feedback and development plans for each team member.
Foster a culture of respect, discipline, and continuous learning within the kitchen, delivering effective training programs to build individual and team capabilities.
Lead by example, setting collective goals for quality, efficiency, and creativity.

Prerequisite

Proven track record as an Executive Chef or senior leadership role in fine dining, with strong expertise in Korean cuisine and butchery.
Deep understanding of premium cuts, steakhouse standards, and traditional Korean cooking techniques.
Exceptional knowledge of diverse cooking methods, ingredients, kitchen equipment, and contemporary culinary trends.
Strong business acumen in food cost management, productivity, and profitability.
Ability to perform under pressure while delivering high-quality results consistently.
Excellent communication and interpersonal skills able to build strong relationships with both culinary and front-of-house teams.
Guest-focused, service-oriented mindset with the ability to elevate the dining experience.
Strong leadership presence: fair, professional, respectful, and a role model in kitchen culture.

chef

EXECUTIVE CHEF