Executive Sous Chef

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. The Executive Sous Chef works directly with the Chef de Cuisine and Executive Chef to oversee all aspects of the kitchen.

Requirements

• 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.
• 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.
• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.

Benefits

• 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