COTE NYC
COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together 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
Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. COTE is NEW YORK CITY'S first Korean Steakhouse.
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.
Job duties and responsibilities include, but are not limited to the following:
Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
Maximizes profitability of the culinary department by working with the CDC and Executive Chef by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
Costs all recipes regularly to ensure profitability targets are achieved
Establishes line check procedures to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
Reviews and approves payroll for Back of House staff; reviews daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.
Schedules kitchen staff, assigning roles based on experience and skills.
Supervises work product from kitchen and back-of-house staff.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees as needed and in accordance with restaurant policy.
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.
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.
Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
Working understanding of human resource principles, practices, and procedures.
Ability to execute steps of service in adherence with company policy.
Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
Ability to effectively train others.
Excellent time management skills with a proven ability to meet deadlines.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Strong analytical and problem-solving skills.
Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
Ability to maintain a positive working relationship with all third-party vendors.
Degree in Hospitality, Culinary Management, or similar subject preferred.
Ability to execute recipes and service in adherence with company policy.
Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
Familiarity with Korean cuisine preferred.
New York State’s Pay Transparency Law requires employers to include a range of pay for all advertised job opportunities.
New York Pay Range
$95,000 - $110,000 USD
Benefits
Structured, generous compensation for all positions
Comprehensive Medical, Dental, and Vision benefits
Flexible Spending Account/Health Savings Account
Referral Bonus Program
Employee Recognition Awards
Paid Time Off
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, national origin, age, disability, or any other legally protected status.
Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at people@cotenyc.com.
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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.
Job duties and responsibilities include, but are not limited to the following:
Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
Maximizes profitability of the culinary department by working with the CDC and Executive Chef by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
Costs all recipes regularly to ensure profitability targets are achieved
Establishes line check procedures to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
Reviews and approves payroll for Back of House staff; reviews daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.
Schedules kitchen staff, assigning roles based on experience and skills.
Supervises work product from kitchen and back-of-house staff.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees as needed and in accordance with restaurant policy.
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.
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.
Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
Working understanding of human resource principles, practices, and procedures.
Ability to execute steps of service in adherence with company policy.
Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
Ability to effectively train others.
Excellent time management skills with a proven ability to meet deadlines.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Strong analytical and problem-solving skills.
Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
Ability to maintain a positive working relationship with all third-party vendors.
Degree in Hospitality, Culinary Management, or similar subject preferred.
Ability to execute recipes and service in adherence with company policy.
Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
Familiarity with Korean cuisine preferred.
New York State’s Pay Transparency Law requires employers to include a range of pay for all advertised job opportunities.
New York Pay Range
$95,000 - $110,000 USD
Benefits
Structured, generous compensation for all positions
Comprehensive Medical, Dental, and Vision benefits
Flexible Spending Account/Health Savings Account
Referral Bonus Program
Employee Recognition Awards
Paid Time Off
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, national origin, age, disability, or any other legally protected status.
Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at people@cotenyc.com.
Apply for this job indicates a required field
First Name *
Last Name *
Email *
Phone *
Resume/CV *
Enter manually
Accepted file types: pdf, doc, docx, txt, rtf
LinkedIn Profile
Are you authorized to work in the United States for any employer? *
Will you now or in the future require visa sponsorship? *
What made you decide to apply to Gracious Hospitality Management? *
Are you able to work nights? *
Are you able to work on weekends and holidays? *
How soon are you able to start a new position? *
#J-18808-Ljbffr