Executive Sous Chef

Jersey City, NJ, USA|Onsite

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 optimal flavor and texture. This dedication to culinary excellence positions COTE as New York City's first Korean Steakhouse, bringing a new dimension of dining sophistication that honors both tradition and innovation.

The Executive Sous Chef role at COTE is pivotal in maintaining and elevating the restaurant’s renowned kitchen operations. Working directly with the Chef de Cuisine and the Executive Chef, the Executive Sous Chef oversees all facets of culinary management including menu development, operational oversight, financial stewardship, and team leadership. The role demands a hands-on approach to supervising kitchen staff and training them to meet the high standards COTE is known for. Responsibilities extend from inventory and stock management to ensuring that all food preparation complies with stringent health and safety regulations. Emphasis is placed on innovation in menu planning where seasonal ingredients, current food trends, and guest preferences influence creative culinary offerings.

In this leadership capacity, the Executive Sous Chef ensures optimal kitchen efficiency by managing budgets, controlling food and labor costs, and minimizing waste, thus contributing to the restaurant’s profitability. Attention to detail is critical as the chef regularly costs recipes, conducts multiple daily line checks for Department of Health compliance, and oversees payroll accuracy. The position also requires active participation in community engagement initiatives aligned with the company’s corporate social responsibility goals.

An ideal candidate exhibits exceptional organizational and communication skills, resilience under pressure in a fast-paced environment, and a team-oriented leadership style that inspires and develops culinary staff at all levels. Familiarity with Korean cuisine, along with knowledge of workplace safety and food handling standards, enhances a candidate's suitability. The role also involves managing employee evaluations, scheduling, hiring, training, and enforcing disciplinary protocols per company policy. Flexibility in scheduling, including nights, weekends, and holidays, is a requisite, as is proficiency with restaurant management software and a degree in hospitality or culinary management preferred.

Salary for this executive role ranges from $95,000 to $110,000 USD, reflecting COTE’s commitment to attracting top-tier culinary leaders. Benefits include comprehensive medical, dental, and vision plans, flexible spending options, commuter perks, referral bonuses, career advancement pathways, employee recognition awards, and paid time off, which support a positive workplace culture. COTE proudly upholds all anti-discrimination laws, fostering an equitable and inclusive environment where all employees and applicants are valued.

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