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Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $95,000.00 - $110,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Structured generous compensation
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Health savings account
Commuter Benefits
Referral Bonus Program
Career advancement opportunities
Employee recognition awards
Paid Time Off
Job Description
COTE is a distinguished New York City-based restaurant that revolutionizes the dining paradigm by seamlessly blending Korean Barbecue traditions with the spirit and sophistication of an American Steakhouse. Founded by acclaimed proprietor Simon Kim, COTE offers a unique, convivial, and interactive atmosphere where patrons savor high-quality USDA Prime beef paired expertly with an extensive 1200-label wine collection and a refined selection of classic yet innovative cocktails. What sets COTE apart in the competitive New York culinary scene is its cutting-edge smokeless grills embedded in every dining table, ensuring a clean and enjoyable experience while serving premium cuts dry-aged in-house for... Show More
Job Requirements
- Education or experience in culinary arts or hospitality management preferred
- Ability to read speak understand follow written directions and verbal instructions in English
- Must be reachable by email and able to communicate via phone
- Food Handler's Certification or ability to obtain
- Flexible schedule availability including nights weekends and holidays
- Knowledge of workplace safety procedures and local Department of Health standards
- Familiarity with restaurant management software such as point of sales reservations management inventory management Microsoft Office and Google Workspace
- Ability to execute steps of service in adherence with company policy
- Excellent knife-handling skills and understanding of various cooking techniques ingredients equipment and procedures
- Degree in Hospitality Culinary Management or similar subject preferred
- Ability to maintain professionalism under pressure and in a high-paced environment
- Strong leadership abilities with capability to train and manage staff effectively
Job Qualifications
- Must have ability to read speak understand follow written directions and verbal instructions in English
- Must be reachable by email and able to communicate via phone
- 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
- Knowledge of workplace safety procedures and local Department of Health standards
- Food Handler's Certification or ability to obtain
- Able to work a flexible schedule including weekends nights and holidays
- 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 coworkers 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 via coaching and or 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 Criteria
Experience
Expert Level (7+ years)
Job Location
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