Find & Apply For Chef Jobs in Torrance, California

Job Overview The Regional Chef owns culinary consistency, food cost performance, and kitchen talent development across all Kijung locations in an assigned region. In this role, the Regional Chef partners with Procurement and General Managers to ensure every KBBQ kitchen executes approved recipes and specs to the same standard. Responsibilities 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 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 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 Ensures all locations meet ServSafe/HACCP guidelines and applicable county health codes Prepares kitchens for health inspections and leads corrective action on any findings 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 Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Stand and walk, and occasionally required to climb or balance, and stoop or kneel. Occasionally lift and/or move objects up to 50 pounds and must be able to taste and evaluate food for quality. Exposure to heat, open flame, sharp tools, and wet floors. Skills and Abilities Proven leadership abilities, including ability to think strategically and determine long-term impact of decisions on the business Working knowledge of P&L statements, food cost controls, and inventory management Ability to work varied shifts (openings, closings, nights, weekends) and travel regularly to assigned restaurants Excellent verbal and written communication and presentation skills Positive attitude, strong work ethic, and commitment to teamwork and collaboration Qualifications High school diploma/GED required; four-year degree preferred Minimum 1-2 years' experience working in restaurant/food industry required Minimum 1 year in a multi-unit culinary leadership role (Regional, Corporate, or Executive Chef) at a high-volume full-service restaurant required ServSafe Food Protection Manager certification required (or obtained within 30 days of hire) Valid driver's license and reliable transportation required Korean BBQ and/or Korean/Asian food menu expertise and knowledge strongly desired Fluency in Korean language a plus Certificate of completion from four-year culinary program a plus Join us as a Regional Chef if you're passionate about culinary excellence, thrive in leadership roles within the food industry, and are eager to inspire teams while delivering outstanding dining experiences!

Pay:

From $80,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance

Work Location:

In person