Sommelier

COTE is a distinguished dining establishment located in New York City that offers a unique fusion of Korean Barbeque with the timeless characteristics of a classic American Steakhouse. Founded by proprietor Simon Kim, COTE elevates the culinary experience by marrying the interactive, convivial atmosphere of Korean Barbeque with the quality and sophistication of high-end steakhouse dining. This exceptional combination results in a restaurant environment where patrons can enjoy exceptional cuts of USDA Prime beef sourced from COTE's in-house dry aging room, paired with an extensive 1200-plus label wine list and a bespoke selection of classic yet innovative cocktails. Each table is equipped with smokeless grills ensuring that every steak is served hot, fresh, and perfectly caramelized, enhancing the flavors and presentation of their world-class offerings. COTE holds the distinction of being New York City's very first Korean Steakhouse, setting a standard in both cuisine and hospitality that reverberates throughout the city and beyond.

As a Sommelier at COTE, you take on a dynamic hospitality role that transcends traditional wine service. You are responsible for overseeing the comprehensive wine list, offering expert recommendations tailored to customer preferences and menu selections, and gracefully serving wine in a manner that elevates the entire dining experience. The Sommelier fuels the interactive nature of COTE by not only managing all aspects of wine service but also contributing to overall guest satisfaction through personalized greetings, attentive menu explanations, and engaging table maintenance. This role uniquely blends the sommelier's passion for wine expertise with active participation in the dining experience, including grilling steak cuts with finesse. Responsibilities extend to managing wine storage and inventory, training service team members, and assisting with administrative tasks such as inspection of incoming orders and updating the wine list under managerial supervision. The position demands an individual who embodies COTE’s brand values including a polished personal appearance, respect for company policies, and a commitment to a hospitable, efficient, and enthusiastic approach to service.

The role requires working closely with the front-of-house team to ensure seamless communication and a harmonious dining atmosphere, while upholding meticulous standards of cleanliness and safety. Candidates for this role should possess extensive knowledge of wine, including regional laws, grape varieties, and fermentation processes, as well as a demonstrated ability to thrive in a high-paced, dynamic environment while maintaining professionalism and composure. Physical stamina is essential as the position involves mobility for extended periods, handling heavy equipment, and exposure to demanding kitchen and dining environments.

With a commitment to staff development, COTE offers opportunities for career advancement, encouraging continuous learning in both wine expertise and hospitality service. The role also emphasizes compliance with all federal, state, and local regulations, prioritizing the safety and well-being of both guests and staff. Compensation for this position ranges from $17 per hour in accordance with New York State’s pay transparency laws, accompanied by an array of benefits suitable for full-time and part-time employment. COTE fosters an inclusive work environment that strictly adheres to anti-discrimination laws, ensuring equal opportunities for all employees and applicants regardless of background or identity.