Posting Start Date: 6/22/26

Job Title: Specialty Chef - Korean
Salary Range: $74,034.17 - 89,415.00

Role Purpose Statement

Bring authentic flavors to the skies! As a Specialty Cuisine Sous Chef, you'll craft scratch-made dishes that celebrate regional authenticity for our airline partners.

This role is all about precision and passion-ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you'll create in-flight dining experiences that feel truly world-class.

Main Accountabilities
• Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer.
• Directs the preparation of dishes native to their specific culinary focus, establishing precise standards for flavor, texture, and visual presentation
• Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client.
• Expert command of traditional culinary terminology, techniques, and menu dictation.
• Customer interactive dialog in preferred language
• Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged.
• Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items.
• Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components.
• Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift.
• Monitor inventory levels, report shortages, and support waste reduction initiatives.

Knowledge, Skills and Experience
• Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic specialty cuisine.
• Prior airline catering experience a plus but not required.
• Proficient in authentic cooking techniques and preparing the corresponding regional cuisine.
• Professional proficiency in the language
• Ability to follow airline plating guides, recipe specifications, and food presentation standards.
• Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time.
• Knowledge of food safety and sanitation standards (HACCP).