Serving the world for more than 50 years, Korean Air is one of the world's top 20 airlines, carrying more than 27 million passengers in 2019, pre-COVID. With its global hub at Incheon International Airport (ICN), the airline serves 120 cities in 43 countries on five continents with a modern fleet of 155 aircraft and over 20,000 professional employees. Korean Air's outstanding performance and commitment to the highest level of safety and customer service was further highlighted during the pandemic; the airline was granted numerous awards including 2021 Airline of the Year and 2022 Cargo Operator of the Year by Air Transport World, and a 5-star COVID safety rating from Skytrax. Korean Air is a founding member of the SkyTeam airline alliance, and has grown into one of the largest transpacific airlines through its joint venture with Delta Air Lines. Dedicated to providing Excellence in Flight, Korean Air’s vision is to be a respected leader in the world airline community. For more information about Korean Air, please visit www.koreanair.com, Korean Air Newsroom, facebook.com/KoreanAir, instagram.com/KoreanAirworld and Twitter@KoreanAir_KE.
On-site · Calgary
Plan menus, develop recipes, prepare and cook meals, and ensure food quality, including dishes for customers with allergies or intolerances. Supervise, recruit, and train kitchen staff while managing food costs, inventory, supplies, and special-event consultations.
On-site · Calgary
Plan and oversee food preparation, cooking, menu development, and quality standards, including specialty meals and dishes for customers with food allergies. Manage kitchen staff, supplies, equipment, costs, and inventory, and consult with clients about banquets and special events.
On-site · Winnipeg
Serve food and beverages, take customer orders, and relay them to kitchen and bar staff. Advise customers on menu selections, address complaints or concerns, and clear and clean tables, trays, and chairs.
On-site · Coquitlam
Oversee kitchen staff, develop recipes and menus, and prepare and cook meals or specialty foods. Manage food costs, inventory, and supply orders while training staff and ensuring food quality and proper preparation and handling.
On-site · Halifax
The restaurant manager is responsible for overseeing daily operations, managing staff performance, and ensuring health and safety standards are met. They also handle budget analysis, inventory maintenance, and negotiations with suppliers to optimize profitability.