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

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 Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. They provide leadership and hands-on training of all kitchen staff.

Essential Job Duties & Responsibilities :

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

• 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.
• Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• 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, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
• Costs all recipes regularly to ensure profitability targets are achieved
• Establishes line check procedures to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Reviews and approves payroll for Back of House staff; reviews 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.
• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Qualifications :

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

$95,000 — $110,000 USD

Benefits (with variation for full-time / part-time employment) :

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 <