2 years experience of culinary experience.
Minimum education – High School or equivalency.
Ability to supervise daily activities of kitchen staff to enhance food quality.
Coordinating schedules of kitchen staff and the workflow – maintaining cleanliness of kitchen and work areas.
Creating seasonal and special menus – Japanese/Korean fusion cuisine.
Standardizing recipes to provide consistent food quality for customers.
Monitoring and maintaining food and labor budget.
Strong communication, leadership and time management skills.
Korean and Japanese language proficiency desirable.
Wage range – $15-$18/hour plus gratuities