Culinary Team Member - Sous Chef

COTE is a unique Korean-American Steakhouse that combines the best of both worlds. Our menu features high-quality USDA Prime beef, an extensive wine list, and creative cocktails.

Our culinary team uses smokeless grills and dry-aged cuts to create exceptional steaks that are hot, fresh, and caramelized every time. At our restaurant, we believe that great food should be paired with excellent service, which is why we train our staff to provide top-notch hospitality.

The Sous Chef plays a key role in managing the culinary department, assisting the Executive Chef in tasks such as labor and food cost management, delivery inspections, and vendor relationships.

As a Sous Chef, you will be responsible for training new employees, conducting regular kitchen checks, and ensuring adherence to health and safety standards. You will collaborate closely with the Executive Chef to develop menus, manage inventory, and maintain high standards of quality and presentation.

• Labor and food cost management
• Delivery inspection and vendor relations
• New employee training
• Kitchen checks and health/safety standards
• Menu development and inventory management

We offer a dynamic work environment, opportunities for career growth, and competitive compensation packages.

You will thrive in this role if you have a passion for culinary arts, excellent communication skills, and the ability to work well under pressure.