Regional Chef

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

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