Title: Culinary Director/Executive Chef
Reports To: Executive Vice President of Operations
KPOT fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.
Role Overview
KPOT Korean BBQ & Hotpot is seeking an innovative Culinary Director/Executive Chef to take the reigns of their culinary program.
Responsibilities & Duties
Menu Development:
- Designing and developing menus that showcase a variety of authentic Korean BBQ and hot pot dishes.
- Incorporating seasonal ingredients and culinary trends to keep the menu fresh and appealing to customers.
Recipe Creation and Standardization:
- Creating recipes for marinades, sauces, and side dishes that complement the main offerings.
- Ensuring consistency in taste, presentation, and portion sizes across all dishes through standardization processes.
Kitchen Management:
- Overseeing day-to-day kitchen operations, including food preparation, cooking, and plating.
- Managing inventory levels, ordering supplies, and maintaining quality control standards.
Staff Training and Development:
- Training kitchen staff on food preparation techniques, safety procedures, and sanitation guidelines.
- Providing ongoing coaching and mentorship to culinary team members to enhance their skills and performance.
Quality Assurance:
- Conducting regular quality checks to ensure that all dishes meet the restaurant's standards for taste, presentation, and consistency.
- Addressing customer feedback and making necessary adjustments to improve food quality and customer satisfaction.
Menu Costing and Budgeting:
- Working closely with the management team to determine menu pricing based on ingredient costs, labor expenses, and profit margins.
- Monitoring food costs and implementing cost-saving measures without compromising quality.
Collaboration with Other Departments:
- Collaborating with the front-of-house team to coordinate menu changes, specials, and promotions.
- Working with purchasing and procurement teams to source high-quality ingredients from reliable suppliers.
Culinary Innovation:
- Staying updated on culinary trends, techniques, and innovations in Korean cuisine and global culinary scene.
- Experimenting with new flavors, ingredients, and cooking methods to create unique dining experiences for guests.
Qualifications:
- 7+ years prior in Executive Chef role
- Food Protection Certification
- Proficient in technology applications: POS Systems, Scheduling Platform, purchasing and inventory management software
- Ability to communicate at a high level, professionally
- Ability to work Weekends and Nights
- Can Travel up to 50% minimum
Benefits:
- Comprehensive Medical, Dental and Vision Insurance
- Flexible Savings Account/Dependent Care Savings Account
- Commuter Benefits
- Paid Time Off
- Dining Discounts & More!
Job Type: Full-time
Pay: $100,000.00 - $130,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Night shift
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Experience:
- Culinary: 7 years (Required)
Language:
Ability to Relocate:
- Flushing, NY: Relocate before starting work (Required)
Work Location: On the road