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Director Korean Chef Jobs (NOW HIRING)

Mintex Technology

Executive Chef

Montgomery, AL · On-site

$90K/yr

Food Service Director (Enrique) RDM: Chris Davis Role Overview: We are seeking a dynamic, hands-on ... Develop and execute diverse menus with attention to Korean cuisine and client preferences * Oversee ...

bōm

Chef de Cuisine

New York, NY

$85K - $105K/yr

... Korean tasting menu at an intimate chef's counter with custom built-in grills. bōm is seeking ... This position supports the Executive Chef by organizing, planning, and directing all aspects of ...

Omni Hotels & Resorts

Sous Chef-Barlines

Nashville, TN · On-site

$48K - $65K/yr

Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel ... Communicate with food and beverage managers and Director of Food & Beverage on all issues and ...

Cote Korean Steakhouse - Miami

Coordinator

Miami, FL · On-site

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Collaborate with the Director of People Operations to update and implement hourly employee ...

bōm

Sommelier

New York, NY · On-site

$11.35/hr

We serve a contemporary Korean, 10 course tasting menu in an intimate 16 seat chef's counter. bom ... Our program led by Beverage Director Chris Clark, has an international focus , emphasizing smaller ...

Omni Hotels & Resorts

Banquet Chef

Nashville, TN · On-site

Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel ... Responsible for directing, coordinating, training, and supervising the Banquet culinary team. To ...

Koch Industries

Portfolio Manager

Conway, AR · On-site

$130K - $150K/yr

Influence cross-functional teams and drive alignment without direct organizational authority ... Proficiency in Mandarin, Korean, or Spanish * Experience supporting executive-level portfolio ...

New

Koch Industries

Portfolio Manager

Lisle, IL · On-site

$130K - $150K/yr

Influence cross-functional teams and drive alignment without direct organizational authority ... Proficiency in Mandarin, Korean, or Spanish * Experience supporting executive-level portfolio ...

New

COTE Miami

Porter

Miami, FL · On-site

$13.75 - $17/hr

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Chefs and the manufacturer instructions. * Uses chemicals for cleaning only as directed by the ...

COTE Miami

Porter

Miami, FL · On-site

$13.75 - $17/hr

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Chefs and the manufacturer instructions. * Uses chemicals for cleaning only as directed by the ...

GHM x US Open

Dishwasher

New York, NY · On-site

$25/hr

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated ... Culinary Duties * Assist with basic prep tasks as directed by the Chef or Shift Leader. * Support ...

COTE Miami

Porter

Miami, FL · On-site

$13.75 - $17/hr

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Chefs and the manufacturer instructions. * Uses chemicals for cleaning only as directed by the ...

COTE Miami

People & Culture Coordinator

Miami, FL · On-site

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Collaborate with the Director of People Operations to update and implement hourly employee ...

bōm

Line Cook

New York, NY · On-site

$17 - $25/hr

... Korean dining. Its flagship, Oiji Mi , holds a Michelin star and is celebrated for refined ... Bōm, Oiji Hospitality's intimate chef's tasting counter, offers a deeply immersive, high-touch ...

COTE Miami

People & Culture Coordinator

Miami, FL · On-site

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of ... Collaborate with the Director of People Operations to update and implement hourly employee ...

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Director Korean Chef information

What are the key skills and qualifications needed to thrive as a director Korean chef?

To thrive as a Director Korean Chef, you need in-depth culinary expertise in Korean cuisine, extensive kitchen management experience, and a degree or certification in culinary arts. Familiarity with commercial kitchen equipment, food safety standards, and menu development software is typically required. Leadership, creativity, and strong communication skills help set a Director Korean Chef apart in managing teams and crafting innovative dishes. These skills are critical for maintaining authentic flavors, efficient kitchen operations, and high customer satisfaction in a competitive culinary environment.

What is the difference between Director Korean Chef vs Executive Korean Chef?

AspectDirector Korean ChefExecutive Korean Chef
CredentialsProfessional culinary certifications, Korean cuisine expertiseSimilar certifications, extensive Korean culinary experience
Work EnvironmentOversees multiple kitchens or restaurant groups, strategic planningManages kitchen operations, menu development, staff supervision
Industry UsageUsed in large restaurant groups, culinary institutionsCommon in high-end restaurants, hotels, culinary establishments

The main difference is that the Director Korean Chef focuses on strategic oversight and managing multiple kitchens or restaurant brands, while the Executive Korean Chef is primarily responsible for daily kitchen operations and menu creation. Both roles require strong Korean culinary skills and certifications, but their scope and focus differ within the industry.

How much do Korean chefs get paid?

Korean chefs' salaries vary based on experience, location, and establishment type, but on average, they earn between $30,000 and $60,000 annually. Executive or head chefs with specialized skills and certifications can earn higher wages, often exceeding $70,000 per year. Compensation may also include tips, benefits, and opportunities for advancement in the culinary industry.

What is a director Korean chef?

A Director Korean Chef is a senior culinary professional responsible for overseeing the preparation and presentation of Korean cuisine in a restaurant or hospitality setting. They manage kitchen operations, develop authentic Korean menus, ensure high food quality, and lead a team of chefs and kitchen staff. Additionally, they may handle budgeting, training, and sourcing traditional Korean ingredients to maintain authenticity. Their role combines culinary expertise with managerial skills, focusing on both food excellence and efficient kitchen management.

What are some common challenges faced by a director Korean chef when managing a multicultural kitchen team?

A Director Korean Chef often oversees a diverse kitchen staff with varying culinary backgrounds and communication styles. One common challenge is bridging cultural differences to ensure consistent preparation and presentation of authentic Korean dishes. The role requires fostering an inclusive environment, providing clear guidance on traditional techniques, and offering training to maintain quality standards. Strong leadership and adaptability are key to uniting the team and upholding the restaurant's culinary vision.
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What are the most commonly searched types of Korean Chef jobs?

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Director Korean Chef jobs near you
Infographic showing various Director Korean Chef job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 12% Part Time, 1% Temporary, and 1% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution.

Executive Chef

Mintex Technology

Montgomery, AL • On-site

$90K/yr

Full-time

Re-posted 22 days ago

Job description

Position: Executive Chef – Multi-Outlet, High-Volume Facility

Location: Montgomery, AL

Compensation: No negotiation with Right Fit

Client: Large-scale industrial dining operation with multiple outlets and 3-shift coverage

Reports to: Food Service Director (Enrique)

RDM: Chris Davis

Role Overview:

We are seeking a dynamic, hands-on Executive Chef to lead culinary operations across a complex, multi-outlet facility serving over 5,000 employees across three shifts. This is not a hotel-style role—it demands operational grit, systems thinking, and a leadership presence that resonates with clients, associates, and guests alike.

The ideal candidate is a systems-driven culinary leader who has successfully implemented cost-reduction strategies (10%+), thrives in high-volume environments, and is ready to immerse themselves in all shifts to uncover operational inefficiencies and drive performance.

Operational Scope:

         

Facilities:

  • 3 Cafés (GE Café, Admin Café, Engine Room Grab & Go)
  • 2 Kitchens
  • Catering Program
  • 1 Micro Market

Sales Volume:

  • ~$7MM annual revenue
  • Each café: ~$3MM
  • Catering: ~$500K

Shifts:

  • Full 3-shift operation.
  • Executive Chef expected to rotate across all shifts during initial onboarding.
  • Saturday availability required once/month.

Key Responsibilities:

  • Lead culinary operations across all outlets and shifts
  • Implement systems to reduce food cost, waste, theft, and overproduction
  • Ensure accurate meal charging and labor controls
  • Collaborate with FOH Managers and Sous Chefs to optimize service delivery
  • Develop and execute diverse menus with attention to Korean cuisine and client preferences
  • Oversee safety, sanitation, and compliance standards
  • Manage inventory, purchasing, and vendor relationships
  • Support rollout of new culinary programs with marketing and culinary teams

Candidate Profile:

  • Proven success in high-volume, multi-outlet environments (e.g., universities, hospitals, stadiums)
  • Strong leadership presence across client, management, and associate levels
  • Culinary systems expert with a track record of measurable cost reductions
  • Active, visible leader—not an office-bound manager
  • Comfortable working across all shifts during onboarding and as needed
  • Culinary degree required (Associate’s minimum; Bachelor’s preferred)
  • Accolades and certifications highly valued (CEC, Sommelier, advanced chef/leadership training)
  • Growth-oriented, but committed to a minimum 3-year tenure before upward mobility

Preferred Experience:

  • $10–15MM revenue oversight
  • Diverse culinary background with emphasis on Korean cuisine
  • Experience managing labor controls and food cost systems
  • Familiarity with catering and micro-market operations
  • Comfortable with shift-based leadership and operational troubleshooting