Cote Korean Steakhouse - Las Vegas
COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbecue with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails.
Hiring Phase Below is an overview of the hiring schedule.
Resume screening and interviews begin on August 12.
Training phase: two weeks in mid‑September. Week of 9/15, training runs 10 am‑3 pm. Week of 9/22, training runs 10 am‑4 pm.
Pre‑Opening: Monday 9/29‑Thursday 10/2. Friends & Family services during normal dinner hours.
Grand Opening party: Friday 10/3. Restaurant opens for service 7 days / week beginning Saturday 10/4.
Job Summary The Executive Sous Chef works directly with the Chef de Cuisine (CDC) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. They provide leadership and hands‑on training of all kitchen staff.
Essential Job Duties & Responsibilities
Oversee kitchen and back‑of‑house operations, ensuring safe, efficient, and spec‑conforming food preparation.
Ensure kitchen runs in accordance with all health, safety, and hygiene codes and standards.
Work with CDC and Executive Chef to create and modify the restaurant’s menu based on trends, costs, patron requests, and seasonal availability.
Oversee stocking, ordering, and purchasing of ingredients, ensuring freshness while minimizing spoilage and waste.
Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed.
Maximize profitability by implementing effective food and labor cost controls, consistently monitoring budget, and reporting discrepancies to the Executive Chef.
Cost all recipes regularly to achieve profitability targets.
Establish line check procedures to ensure DOH compliance multiple times daily; conduct line checks when on duty to address all DOH violations immediately.
Review and approve payroll for Back‑of‑House staff; review daily time punches for accuracy; address time clock abuse via coaching or documentation.
Participate in community events and help ensure corporate social responsibility goals are met.
Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
Schedule kitchen staff, assigning roles based on experience and skills.
Supervise work product from kitchen and back‑of‑house staff.
Conduct performance evaluations that are timely and constructive.
Handle discipline and termination of employees as needed and in accordance with restaurant policy.
Qualifications
Must read, speak, and understand written directions and verbal instructions in English.
Must be reachable by email and able to communicate via phone.
Excellent organizational skills and attention to detail.
Positive, results‑oriented, team‑player mentality.
Ability to perform job duties and responsibilities well under pressure and in a high‑paced environment.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or ability to obtain it in accordance with federal, state, or local regulations.
Flexible schedule to accommodate business levels (weekend, nights, and holiday availability required). Reasonable accommodations for sincerely held religious beliefs will be provided.
Familiarity with restaurant management software such as POS, reservations, inventory, Microsoft Office, and Google Workspace.
Working understanding of human resource principles, practices, and procedures.
Positive leadership characteristics and supervisory skills that inspire team members to meet and exceed standards.
Excellent knife‑handling skills and understanding of cooking techniques, ingredients, equipment, and procedures.
Familiarity with Korean cuisine preferred.
Degree in Hospitality, Culinary Management, or similar subject preferred.
Nevada Pay Range $95,000 — $110,000 USD
Benefits (varies for full‑time / part‑time employment)
Structured, generous compensation for all positions
Comprehensive Medical, Dental, and Vision benefits
Flexible Spending Account / Health Savings Account
Commuter Benefits
Referral Bonus Program
Career Advancement Opportunities
Employee Recognition Awards
Employee Dining Discounts
Paid Time Off
EEO Statement COTE fully complies with all applicable federal, state, and local anti‑discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, genetic information (including family medical history), or any other legally protected status.
Accommodation Contact Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at hr@example.com.
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Hiring Phase Below is an overview of the hiring schedule.
Resume screening and interviews begin on August 12.
Training phase: two weeks in mid‑September. Week of 9/15, training runs 10 am‑3 pm. Week of 9/22, training runs 10 am‑4 pm.
Pre‑Opening: Monday 9/29‑Thursday 10/2. Friends & Family services during normal dinner hours.
Grand Opening party: Friday 10/3. Restaurant opens for service 7 days / week beginning Saturday 10/4.
Job Summary The Executive Sous Chef works directly with the Chef de Cuisine (CDC) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. They provide leadership and hands‑on training of all kitchen staff.
Essential Job Duties & Responsibilities
Oversee kitchen and back‑of‑house operations, ensuring safe, efficient, and spec‑conforming food preparation.
Ensure kitchen runs in accordance with all health, safety, and hygiene codes and standards.
Work with CDC and Executive Chef to create and modify the restaurant’s menu based on trends, costs, patron requests, and seasonal availability.
Oversee stocking, ordering, and purchasing of ingredients, ensuring freshness while minimizing spoilage and waste.
Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed.
Maximize profitability by implementing effective food and labor cost controls, consistently monitoring budget, and reporting discrepancies to the Executive Chef.
Cost all recipes regularly to achieve profitability targets.
Establish line check procedures to ensure DOH compliance multiple times daily; conduct line checks when on duty to address all DOH violations immediately.
Review and approve payroll for Back‑of‑House staff; review daily time punches for accuracy; address time clock abuse via coaching or documentation.
Participate in community events and help ensure corporate social responsibility goals are met.
Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
Schedule kitchen staff, assigning roles based on experience and skills.
Supervise work product from kitchen and back‑of‑house staff.
Conduct performance evaluations that are timely and constructive.
Handle discipline and termination of employees as needed and in accordance with restaurant policy.
Qualifications
Must read, speak, and understand written directions and verbal instructions in English.
Must be reachable by email and able to communicate via phone.
Excellent organizational skills and attention to detail.
Positive, results‑oriented, team‑player mentality.
Ability to perform job duties and responsibilities well under pressure and in a high‑paced environment.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or ability to obtain it in accordance with federal, state, or local regulations.
Flexible schedule to accommodate business levels (weekend, nights, and holiday availability required). Reasonable accommodations for sincerely held religious beliefs will be provided.
Familiarity with restaurant management software such as POS, reservations, inventory, Microsoft Office, and Google Workspace.
Working understanding of human resource principles, practices, and procedures.
Positive leadership characteristics and supervisory skills that inspire team members to meet and exceed standards.
Excellent knife‑handling skills and understanding of cooking techniques, ingredients, equipment, and procedures.
Familiarity with Korean cuisine preferred.
Degree in Hospitality, Culinary Management, or similar subject preferred.
Nevada Pay Range $95,000 — $110,000 USD
Benefits (varies for full‑time / part‑time employment)
Structured, generous compensation for all positions
Comprehensive Medical, Dental, and Vision benefits
Flexible Spending Account / Health Savings Account
Commuter Benefits
Referral Bonus Program
Career Advancement Opportunities
Employee Recognition Awards
Employee Dining Discounts
Paid Time Off
EEO Statement COTE fully complies with all applicable federal, state, and local anti‑discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, genetic information (including family medical history), or any other legally protected status.
Accommodation Contact Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at hr@example.com.
#J-18808-Ljbffr