Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.25 - $31.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Health savings account
Commuter Benefits
Referral Bonus Program
career advancement
employee recognition
employee dining discounts
Paid Time Off
Job Description
COTE is an exceptional dining establishment that uniquely merges the Korean Barbeque experience with the traditions of a classic American Steakhouse, creating an innovative and engaging atmosphere for its clientele. Founded and led by proprietor Simon Kim, COTE prides itself on delivering a culinary journey that encapsulates the best of both cultures by offering high-quality USDA Prime beef, an extensive wine list boasting over 1200 labels, and a curated selection of classic yet inventive cocktails. The restaurant is notable for its smokeless grills at every table, ensuring diners savor hot, fresh, and perfectly caramelized steaks, including premium cuts from its... Show More
Job Requirements
- high school diploma or equivalent
- previous experience as pastry chef or in similar role
- knowledge of korean desserts and pastry a plus
- food handler's certification or ability to obtain
- excellent communication skills
- strong organizational abilities
- ability to work flexible hours including weekends nights holidays
- ability to lead and train a team
- knowledge of health and safety standards
- proficiency with restaurant management software
- positive leadership and customer service skills
- ability to work under pressure
- commitment to quality and detail
- degree in hospitality or culinary management preferred
Job Qualifications
- knowledge of korean desserts and pastry including traditional korean ingredients understanding of korean flavor profiles textures and integration into modern desserts
- ability to read speak understand follow directions in english
- reachable by email and phone communication
- effective and efficient communication skills
- excellent organizational skills and attention to detail
- positive results-oriented team-player mentality
- ability to maintain professionalism and composure under pressure
- knowledge of workplace safety procedures and department of health standards
- food handler's certification or ability to obtain
- ability to work flexible schedule including weekends nights and holidays
- familiarity with restaurant management software including point of sales reservations inventory management microsoft office google workspace
- understanding of human resource principles practices and procedures
- positive leadership and supervisory skills
- ability to train others effectively
- excellent time management skills
- excellent verbal written communication skills
- excellent interpersonal customer service skills
- strong analytical and problem-solving skills
- ability to apply logical scientific thinking to practical problems
- ability to exercise tact courtesy and ethics with vendors co-workers customers
- ability to maintain positive relationships with third-party vendors
- degree in hospitality culinary management or similar preferred
- ability to execute recipes and service per company policy
- excellent knife-handling skills and understanding of cooking techniques ingredients equipment procedures
Job Duties
- conceptualize and execute classic american steakhouse desserts including signature cakes house-made ice creams sorbets and frozen desserts puddings and custards
- specialize in fine dining pastry with emphasis on elegant plated desserts petits fours bonbons and mignardises advanced pastry techniques contemporary presentation styles
- collaborate with culinary leadership to align pastry development with restaurant's vision and creative direction
- contribute to and execute culinary pillars blending korean x american x haute cuisine
- lead pastry team through mentorship training and innovation
- manage labor and food cost daily and maintain awareness of budgetary goals
- assist with costing recipes regularly
- complete weekly product orders ensuring proper product amounts to limit waste and spoilage
- follow waste tracking system as directed by cdc
- inspect food deliveries to ensure highest quality product
- maintain positive professional relations with vendors
- assist cdc in overseeing staffing pars and hiring
- hire train supervise manage coach counsel and evaluate culinary team
- participate in training front of house staff on menu and food knowledge
- prepare weekly schedules within budgetary guidelines
- conduct pre-shift meetings and ensure team preparedness
- manage cooks and porters daily responsibilities
- ensure timely and proper preparation of all items
- complete and verify daily position checklists
- enforce dress and grooming standards
- train new hires on kitchen expectations and recipes
- collaborate with cdc on menu development holiday items special events and promotions
- conduct line checks for doh compliance and address violations
- ensure kitchen is stocked organized and labeled per doh standards
- report maintenance or repair needs
- promote safe work habits and conduct safety incident investigations
- review daily time punches for accuracy and manage time clock issues
- participate in community events and corporate social responsibility
- responsible for training new employees as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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