Line Cook

Gracious Hospitality Management; Miami (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in the culinary world seeks dynamic Line Cooks to join their vibrant kitchen team. This role combines the artistry of Korean barbeque with classic American steakhouse traditions, providing a unique dining experience. As a Line Cook, you will be responsible for preparing high-quality meals while ensuring the kitchen meets the highest sanitation standards. Join a collaborative environment where your skills will shine and contribute to customer satisfaction and restaurant growth. If you are passionate about culinary excellence and thrive in a fast-paced setting, this opportunity is perfect for you.

Benefits

Comprehensive Medical Benefits

Dental Benefits

Vision Benefits

Flexible Spending Account

Health Savings Account

Commuter Benefits

Referral Bonus Program

Career Advancement Opportunities

Employee Recognition Awards

Paid Time Off

Qualifications

• Ability to read, speak, and understand English.
• Excellent organizational skills and attention to detail.
• 2+ years of similar experience preferred.

Responsibilities

• Preps, cooks, and plates dishes according to specifications.
• Maintains cleanliness and organization in the kitchen.
• Trains new employees as assigned.

Skills

Organizational Skills

Communication Skills

Knife-Handling Skills

Ability to Work Under Pressure

Knowledge of Safety Procedures

Education

Culinary Arts Degree

Job description

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: + + =

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.

Essential Job Duties & Responsibilities:

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.

Standards:

• Display knowledge of 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 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 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.
• 2+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

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.

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 [e-mail].