About this role
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