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
Dental
Vision
Flexible spending account
Health savings account
Commuter Benefits
Referral Bonus Program
Career advancement opportunities
Employee recognition awards
employee dining discounts
Paid Time Off
Job Description
COTE is a distinguished dining establishment founded by Simon Kim, blending the dynamic and interactive experience of Korean Barbecue with the refined hallmarks of a classic American Steakhouse. Located in a vibrant culinary scene, COTE has earned acclaim for its unique approach to steak dining, featuring USDA Prime beef selected for quality and flavor, served alongside an extensive wine list with over 1200 labels and a carefully curated selection of classic and creative cocktails. The restaurant employs smokeless grills embedded in every table, allowing guests to enjoy hot, fresh, and perfectly caramelized steaks from an in-house dry aging room, ensuring... Show More
Job Requirements
- High school diploma or equivalent
- 1+ years of experience in a professional kitchen preferred
- Ability to stand for extended periods and perform physical tasks
- Food Handler's Certification or ability to obtain
- Strong attention to detail and organization skills
- Ability to work flexible hours including weekends, nights, and holidays
- Basic English proficiency for communication and following instructions
- Willingness to work in a fast-paced, team environment
- Commitment to food safety and sanitation standards
- Ability to lift up to 50 pounds
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). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs
- 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 CDC
- 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
OysterLink is a restaurant, hospitality, and hotel job platform.
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