Sous Chef

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 classicbutcreative 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 subpar 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 preshift 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 daytoday 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 resultsoriented teamplayer mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a highpaced 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 problemsolving 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 coworkers and customers.
• Ability to maintain a positive working relationship with all thirdparty vendors.
• Degree in Hospitality Culinary Management or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy.
• Excellent knifehandling 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 wellpaced 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 ses 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.