Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $79,300.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Structured compensation
Medical
Dental
Vision
Flexible spending account
Commuter Benefits
Referral Bonus
career advancement
employee recognition
employee dining
Paid Time Off
Job Description
COTE is a distinguished dining establishment that seamlessly fuses the interactive and convivial ambiance of Korean Barbecue with the refined elegance and sophistication of a classic American Steakhouse. Spearheaded by proprietor Simon Kim, COTE offers guests a unique culinary experience centered around the highest quality USDA Prime beef, paired with an exceptional 1200-label wine list and a range of classic yet innovative cocktails. The restaurant’s hallmark includes smokeless grills at every table, complementing steaks from an in-house dry aging room, which guarantees every dish is served hot, fresh, and perfectly caramelized with every bite. This commitment to excellence creates a... Show More
Job Requirements
- Degree in hospitality culinary management or similar subject preferred
- Food handler's certification or the ability to obtain in accordance with federal state or local regulations andor company policy
- Must have the ability to read speak understand follow written directions and verbal instructions in English
- Must be reachable by email and able to communicate via phone as well
- Able to work a flexible schedule in order to accommodate business levels weekend nights and holiday availability required
- Familiarity with restaurant management software such as point of sales reservations management inventory management Microsoft Office and Google Workspace
- Working understanding of human resource principles practices and procedures
- Ability to execute steps of service in adherence with company policy
- Demonstrates positive leadership characteristics and supervisory skills which inspire team members to meet and exceed standards
- Ability to effectively train others
- Excellent time management skills with a proven ability to meet deadlines
- Excellent verbal and written communication skills
- Excellent interpersonal and customer service skills
- Strong analytical and problem-solving skills
- Ability to exercise tact courtesy and ethics when dealing with vendors co-workers and customers
Job Qualifications
- Must have the ability to read speak understand follow written directions and verbal instructions in English
- Must be reachable by email and able to communicate via phone as well
- Communicates information effectively and efficiently
- Excellent organizational skills and attention to detail
- Possesses a positive results-oriented team-player mentality
- Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment
- Ability to under pressure and maintain professionalism when working under stress
- Knowledge of workplace safety procedures and local Department of Health standards
- Food Handlers Certification or the ability to obtain in accordance with federal state or local regulations andor Company policy
- Able to work a flexible schedule in order to accommodate business levels weekend nights and holiday availability required
- Familiarity with restaurant management software such as point of sales reservations management inventory management Microsoft Office and Google Workspace
- Working understanding of human resource principles practices and procedures
- Ability to execute steps of service in adherence with company policy
- Demonstrates positive leadership characteristics and supervisory skills which inspire team members to meet and exceed standards
- Ability to effectively train others
- Excellent time management skills with a proven ability to meet deadlines
- Excellent verbal and written communication skills
- Excellent interpersonal and customer service skills
- Strong analytical and problem-solving skills
- Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems
- Ability to exercise tact courtesy and ethics when dealing with vendors co-workers and customers
- Ability to maintain a positive working relationship with all third-party vendors
- Degree in Hospitality Culinary Management or similar subject preferred
- Ability to execute recipes and service in adherence with company policy
- Excellent knife-handling skills and understanding of various cooking techniques ingredients equipment and procedures
- Familiarity with Korean cuisine preferred
Job Duties
- Oversees the operations of the kitchen and back-of-house ensuring that food is prepared safely efficiently and according to specifications or request
- Ensures kitchen runs in accordance with all applicable health safety and hygiene codes and standards
- Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends food costs patron requests and seasonal availability
- Oversees stocking ordering and purchasing of ingredients ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste
- Maintains and inspects kitchen equipment and utensils recommending repairs or replacements as needed
- Maximizes profitability of the culinary department by working with the CDC and Executive Chef by implementing effective food and labor cost controls consistently monitoring budget to ensure efficient operations reporting any discrepancies from budget to the Executive Chef
- Costs all recipes regularly to ensure profitability targets are achieved
- Establishes line check procedures to ensure DOH compliance multiple times daily
- Conduct line checks multiple times per day when on duty to ensure DOH compliance
- Address all DOH violations immediately
- Reviews and approves payroll for Back of House staff
- reviews daily time punches for accuracy
- address time clock abuse clocking in early or late via coaching andor documentation
- Participate in community events and helps to ensure corporate social responsibility goals of the company are met
- Hires trains supervises manages coaches counsels and evaluates all members of the culinary team
- Schedules kitchen staff assigning roles based on experience and skills
- Supervises work product from kitchen and back-of-house staff
- Conducts performance evaluations that are timely and constructive
- Handles discipline and termination of employees as needed and in accordance with restaurant policy
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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