Executive Chef Assistant

COTE, a renowned Korean Steakhouse, is seeking an accomplished Sous Chef to lead our culinary team. As a key member of our management staff, you will be responsible for maintaining the highest standards of food quality, cost control, and consistency.

Reporting directly to the Chef de Cuisine, your primary objective will be to assist in managing and organizing the activities of the culinary department. This includes overseeing labor and food costs, completing weekly product orders, and ensuring proper product amounts are maintained to limit waste and spoilage.

You will also be responsible for inspecting delivery of food to ensure it meets the highest level of quality, maintaining positive relationships with vendors, and hiring, training, supervising, managing, coaching, counseling, and evaluating all members of the culinary team.

In addition to these responsibilities, you will participate in training Front of House staff on menu and food knowledge, prepare weekly schedules for hourly staff within budgetary guidelines, and conduct pre-shift meetings to ensure the team is prepared for each shift.