Line Cook

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.

• Hiring Phase: COTE begins the hiring process, including resume screening and interviews, August 12 onwards.
• Training Phase: The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9/15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22, training will run from 10am to 4pm.
• Pre-Opening: The Pre-Opening phase runs from Monday, 9/29 to Thursday, 10/2 and consists of Friends & Family services during normal dinner hours.
• Grand Opening:The grand opening party will take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4.

Job Summary:

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal is to provide the highest quality meals that meet the CDC’s exact specifications, while maintaining clean and orderly kitchen and BOH areas to the highest health and sanitation standards.

Line Cooks work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer happiness and restaurant growth.

Job duties and responsibilities include, but are not limited to the following:

• Sets up all assigned stations with appropriate mise en place in advance of service.
• Station and kitchen is clean, stocked, and ready for action.
• Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards.
• Prepares menu items in cooperation with the kitchen team, at the direction of the chefs.
• Follows all allergy protocols and modifies dishes at the direction of the chefs.
• Avoids cross contamination by adhering to preparation standards set by the CDC.
• Ensures that all dishes are prepared according to both quality and timing standards.
• Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service.
• Labels, stocks, and organizes inventory.
• Maintains a neat, orderly, and safe work station while in service.
• 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.
• Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay.
• Breaks down stations fully. Reports waste to chefs on duty.
• Cleans and sanitizes work stations prior to departing the shift.
• 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.
• Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

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…