Sous Chef

1 year

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. Cote serves the highest quality USDA Prime beef accompanied by an impeccable 1200+ label wine list and a suite of classic-but-creative cocktails. We are professionals committed to ensuring exceptional hospitality and service to our customers.

At COTE, we follow a simple mantra: + + =

The Sous Chef is responsible for assisting the Chef de Cuisine (CDC) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

Essential Job Duties & Responsibilities:

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

• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.
• Assist with costing all recipes regularly to ensure consistent profitability is achieved.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage.
• Follow waste tracking system, as directed by the CDC.
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product.
• Maintain positive and professional relations with vendors, including interactions on property with our staff.
• Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
• Participate in training of Front of House staff as it pertains to menu and food knowledge.
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDCs approval in timely manner on a weekly basis.
• Conduct pre-shift meetings and ensure team is prepared for each and every shift.
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction.
• Ensure that all items are prepared properly and timely for service daily.
• Ensure all position checklists are completed daily and accurately.
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish.
• Collaborate with CDC for menu development, holiday items, special events and promotions.
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards.
• Inform the General Manager of any maintenance or repairs needed.
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Review 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.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Companys core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

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 Handlers 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.
• 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.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.
• May be asked to travel to visit vendors or different company locations.

• 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
• 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 (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), 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 [email protected] .

Compensation: Salary/Hourly (Based on Experience)

Benefits & Perks: Commuter Benefits, Dental Insurance, Health Insurance, Paid Time Off, Potential Bonuses, Vision Insurance

Culinary Management

Food Cost Management

Budget Management

Menu Costing

Food quality control

ordering and inventory management

Order Management

Food Costing

Cost Control

Team Management

Staffing

Quality Control

Vendor Management

Staff Training and Management

Staff Management

Menu Development

Training and Development

Training

Food Safety Compliance

Scheduling

Team Leadership

Food Safety and Sanitation Standards

DOH compliance

Time Management

Leadership Skills

Maintenance Oversight

Inventory Management

Problem Solving Skills

Vendor Relations

Safety Management

Safety Procedures

Verbal and written communication skills

Customer Service Orientation

Customer Service Skills

Customer Service

Adaptability

Communication

Hospitality and Culinary Knowledge

Leadership

Communication Skills

Flexibility

Knife Handling Skills

Hospitality Industry Knowledge

Culinary Knowledge

Cooking Skills

Cultural Sensitivity

Cultural Awareness

Cooking Techniques

Problem Solving

Knife Skills

Knowledge of Korean Cuisine

Korean Cuisine Familiarity

Interpersonal Skills

Physical Stamina and Ability to Handle Heavy Equipment

Culinary Skills

Culinary Techniques

Knowledge of Restaurant Management Software

Korean Cuisine Knowledge

Travel as Needed

Kitchen Organization

Knowledge of Local Department of Health Standards

Hospitality Management

Familiarity With Restaurant Management Software

Ingredient Knowledge

Compliance With Laws and Regulations

Physical Stamina

Flexibility in work schedule

Culinary Expertise

Human Resource Principles

Microsoft Office and Google Workspace Proficiency

Ability to Execute Recipes

Understanding of Cooking Techniques

Physical Fitness for Demanding Work Environment

Familiarity With Korean Cuisine

Team Player

Adherence to Company Policies and Procedures

Professionalism

Attention to Detail

Safety Awareness

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