What are the responsibilities and job description for the Kitchen Assistant position at Cote Korean Steakhouse - New York?

Job Description

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.

At COTE, we follow a simple mantra : 🥩 🔥 🍸 = 😊

Job Summary :

The Retail Kitchen Coordinator is responsible for producing and packing all consumer-packaged goods intended for retail sale. They also order, receive, and maintain inventory of operational supplies and raw materials, schedule deliveries, print labels, and oversee the schedule of Retail Prep and Packers based on business volume. They liaise with all third-party retailers, direct customer relations to chefs and management, and work closely with all departments to ensure a smooth continuation of order fulfillment.

Essential Job Duties & Responsibilities :

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

Check retail orders daily, weekly, and monthly. Prepare shipping labels and send daily sales summaries to all team members.
Produce and pack consumer packaged goods intended for retail sale.
Schedule Retail Prep and Packers to support production and packing based on business volume.
Train Retail Prep and Packers on the expectations of the kitchen, recipes, quality, and presentation required for each item.
Conduct regular inventories on all operational supplies, ingredients, and packaged goods.
Complete product orders, ensuring proper product amounts are maintained to limit waste / spoilage.
Follow a waste tracking system, as directed by the Chefs.
Inspect delivery of food to ensure the product is of the highest level of quality; Do not receive sub-par product.
Assist with costing all recipes regularly to ensure consistent profitability is achieved.
Maintain positive and professional relations with vendors, including interactions on the property with our staff.
Inform Chefs or Management of any maintenance or repairs needed.
Promotes and practices safe work habits through training, 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.
Proper handling of invoices.
Offloads supplies and stock in correct refrigerated or dry storage areas.
Documents and tracks the movement of supplies in the COTE commissary kitchen.
Performs daily, weekly, and monthly inventories as dictated by the business.
Communicates with management and vendors when orders do not arrive or arrive incomplete.
Assists other stations or areas of the facilities when requested by management.

Standards :

Display knowledge of the COTE brand, culture, and product.

Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability, and stewardship.

Maintain professional and respectful behavior when in contact with guests, 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 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.

Good oral communication skills.

Ability to execute recipes and service in adherence with company policy.

Proficient knife-handling skills.

Culinary Arts degree preferred.

Familiarity with Korean cuisine preferred.

Working knowledge of Spanish language, preferred.

Familiarity with Microsoft Office.

New York State’s Pay Transparency Law requires employers to include a range of pay for

all advertised job, promotion, or transfer opportunities.

New York Pay Range

22—$25 USD

Benefits (with variation 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

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 people@cotenyc.com.

n\nMore detail about Cote Korean Steakhouse - New York part of Gracious Hospitality Management, please visit -Cote-Korean-Steakhouse New-York

Salary : $22 - $25

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