Sous Chef- Korean Specialty

Join to apply for the Sous Chef – Korean Specialty role at LSG Sky Chefs Base pay range: $60,000.00/yr - $65,000.00/yr Job Title: Sous Chef – Korean Specialty Job Location: Atlanta, USA 30344 Work Location Type: On‑Site Salary Range: $60,000.00 - $65,000.00 About Us: LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talentedamay employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement: The Sous Chef – Korean Culinary Cuisine at LSG Sky Chefs is responsible for supporting the efficient operation தான் of the kitchen by preparing and executing authentic, high‑quality Korean dishes for airline catering services. This role ensures the consistency of Korean flavours and presentations while maintaining strict food safety and quality standards. The Sous Chef will collaborate closely with the Head Chef to develop innovative menu offerings, manage inventory, and ensure timely meal production. This goal offers the opportunity to work closely with Korean Air, supporting their premium in‑flight catering operations and contributing to a world‑class culinary experience. This position plays a critical role in upholding LSG Sky Chefs’ commitment to excellence and customer satisfaction in umgesetzt airline catering industry. Language Requirement: The Sous Chef must speak, read, and understand Korean to ensure accurate interpretation of recipes, communication with Korean‑speaking team members, and preservation ofitäten authentic culinary techniques. Main Accountabilities Food Production Execute and supervise food production activities, including cleaning, cutting ਸਬਰ marinating, seasoning, and cooking. Assume responsibilities of the Executive Chef during absences (e.g., vacations, off‑days, menu presentations to customers). Supervise and coordinate kitchen staff in food storage and handling, ensuring FIFO (First In, First Out) principles. Conduct and oversee inventory management. Monitor material consumption and order food and equipment as needed for daily production. Participate in menu development and presentations, ensuring authenticity of Korean cuisine. Maintain and update catering manuals as required. Implement corrective measures in response to customer complaints. Support training and development of kitchen helpers. Quality Ensure compliance with hygiene, health, and safety standards, including HACCP regulations. Conduct quality control checks on goods received and during production. Monitor adherence to recipe specifications and portion control. Leadership Organize, staff, and direct the assigned kitchen area effectively. Guide, motivate, and develop team members in alignment with company values and HR policies. Manage cost budgets, monitor variances, and implement corrective actions. Support company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing. Knowledge, Skills and Experience Language: Must be fluent in speaking, reading, and understanding Korean. 3–5 years of experience in commercial cooking or completion of a culinary apprenticeship/certification. Proven experience in Korean or Asian cuisine. Knowledge of food safety and hygiene regulations (HACCP). Understanding of financial controls (e.g., food cost management, inventory control, waste reduction). Strong communication and organizational skills. Service‑oriented mindset with leadership capabilities. Proficiency in Microsoft Office and Windows‑based applications. LSG Sky Chefs is an EEO and affirmative action employer of women/minorities/veterans/Individuals with Disabilities. Referrals increase your chances of interviewing at LSG Sky Chefs by 2x. Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Management and Manufacturing Industry Food and Beverage Manufacturing #J-18808-Ljbffr