Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $27.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Commuter Benefits
Referral Bonus Program
Career advancement opportunities
Employee recognition awards
employee dining discounts
Paid Time Off
Job Description
COTE is an innovative restaurant concept that harmoniously blends the vibrant dining culture of Korean Barbecue with the timeless elegance of a classic American Steakhouse. Owned and envisioned by proprietor Simon Kim, COTE offers a unique culinary experience focused on a convivial and interactive atmosphere that elevates the enjoyment of premium quality food and beverages. The restaurant prides itself on serving the highest-grade USDA Prime beef, sourced with meticulous care and presented using smokeless grills embedded at each table. This technology ensures diners enjoy their steak hot, fresh, and expertly caramelized every single bite. Complementing the exquisite food offerings is... Show More
Job Requirements
- High school diploma or equivalent
- 1+ years experience in a professional kitchen preferred
- Food Handler's Certification or ability to obtain
- Ability to work flexible shifts including nights, weekends, and holidays
- Proficient knife skills
- Strong communication skills in English
- Ability to follow written and verbal instructions
- Knowledge of food safety and sanitation guidelines
- Ability to work under pressure in a fast-paced environment
- Team player mentality
- Positive attitude
- Available for the training schedule as outlined
- Willingness to learn and improve
- Ability to stand for extended periods
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 Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)
- Good oral communication skills
- Ability to execute recipes and service in adherence with company policy
- Proficient knife-handling skills
- Culinary Arts degree preferred
- Familiarity with Korean cuisine preferred
- 1+ years similar experience preferred
- Excellent understanding of various cooking techniques, ingredients, equipment, and procedures
Job Duties
- Produces all assigned menu dishes according to the daily prep list issued by the Chefs
- Measures ingredients and seasonings and prepares cooking ingredients for service
- Undertakes basic cooking duties such as cutting, slicing, peeling, monitoring stock levels, reducing sauces, preparing pickles and kimchi
- Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively
- Complies with nutrition and sanitation guidelines
- Supervises food and cooling room temperatures
- Labels, stocks, and organizes all ingredients on shelves for easy accessibility
- Works efficiently with kitchen team members and complies with company procedures and food safety standards
- Keeps utensils and equipment clean and sanitary at all times
- Avoids cross contamination by adhering to preparation standards set by the Chef de Cuisine
- Reports to each scheduled shift on time, in uniform, and ready to work
- Assists other stations or areas of the restaurant when requested by management
- Performs additional tasks assigned by the Executive and Sous Chef to maintain the highest standards of food quality, cost control, consistency and cleanliness
- Is quick, diligent, and willing to improve on the job
- Responsible for training new employees as assigned
- Sets up and sanitizes the workstations prior to starting prep work
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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