Regional Chef at Kijung Hospitality Group in Torrance, CA

Culinary Standards & Consistency

• Conducts regular line checks, kitchen audits, and taste-standard reviews at all assigned locations

to ensure recipes, portioning, marinades, and plating match approved specs

• Owns standardized recipes and prep specs for core KBBQ items — marinated and unmarinated

proteins (galbi, bulgogi, brisket), banchan, sauces, and tabletop grill protocols — and corrects

drift immediately

• Supports new menu rollouts and limited-time offerings so recipes translate cleanly across the

region

Food Cost & Procurement Partnership

• Monitors food cost and COGS at each location; corrects variances through yield testing, portion

control audits, and waste tracking

• Serves as culinary partner to Procurement, communicating site-level quality issues, spec

changes, and sourcing needs, and applying knowledge of beef and protein markets (grade, cut,

seasonal pricing) to sourcing decisions and kitchen practice

• Supports inventory accuracy and ordering discipline to reduce shrinkage and overordering

Training & Team Development

• Builds and delivers regional training programs that calibrate palates and technique to the

standard

• Coaches site-level culinary leaders, supporting succession planning and reducing kitchen

turnover

• Leads onboarding for new hires and new location openings

Compliance & Safety

• Ensures all locations meet ServSafe/HACCP guidelines and applicable county health codes

• Prepares kitchens for health inspections and leads corrective action on any findingsCross-Functional Communication

• Reports to the Director of Culinary on consistency audits, food cost trends, training progress, and

staffing/turnover risk

• Collaborates with General Managers to influence kitchen execution and standards without direct

reporting authority

• Perform other duties as assigned