Sous Chef

About Hojokban :

Hojokban is a Korean restaurant built on the spirit of sharing, bringing people together over meals that are sincere and flavorful. Founded in Seoul’s iconic Cheongdam neighborhood in 2019, the restaurant quickly became one of the buzziest and most beloved in the city, balancing retro charm with inventive takes on Korean classics. Hojokban expanded to New York City in 2023, where it has quickly become one of Manhattan’s top dining destinations and has been featured in The New York Times, Eater, and The Infatuation.

We are thrilled to bring Hojokban to Los Angeles with our next location, opening in the dynamic Arts District in Fall 2025 - an exciting new chapter for the brand and for diners eager to experience our approach to Korean cuisine. As the brand grows, we are building a team that shares our passion for genuine hospitality and for creating meaningful dining experiences.

Position Overview :

We are looking for a passionate and enthusiastic Sous Chef with a strong work ethic and an endless curiosity to learn and grow with our restaurant.

Qualified Sous Chefs must work well with others, have a sense of urgency, and enjoy preparing thoughtfully created food. We emphasize a collaborative working environment that allows our whole team to grow and learn together. Our ideal candidate is someone who can inspire and lead the team with compassion and empathy while balancing the operational demands of a busy kitchen.

This position will be responsible for leading a team of line cooks, prep cooks, and kitchen porters, and is focused on the overall success of the Hojokban LA culinary team - striving for daily excellence in hospitality, operations, and service. This position reports directly to the Hojokban LA Chef de Cuisine (CDC).

Duties and Responsibilities :

Culinary :

• Supervise the line cooks, prep cooks, and kitchen porters as they prepare their daily mise en place and fulfill their daily responsibilities.
• Taste the daily mise en place to ensure proper seasoning and quality.
• Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly.
• Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen.
• Prepare mise en place, cook and assemble dishes as indicated by recipes
• Must be able to set up their respective stations in a timely manner
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Must be able to adapt to any additional tasks as assigned by the station lead, sous-chef, or head chef
• Must know how to prepare everything on each station and know all dishes on the menu
• Support the CDC with the development of new dishes

Operational :

Team Management :

Repair & Maintenance :

Qualified candidates must be energetic, enthusiastic, and have a great attitude, as well as :

Physical Requirements & Working Conditions include :

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Hojokban is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.