Executive Culinary Team Leader

Carnivorous Cuisine Specialist COTE is a unique dining experience blending Korean Barbeque with classic American Steakhouse hallmarks.

The culinary department is responsible for maintaining food quality, cost control, and consistency. A Sous Chef assists the Chef de Cuisine in managing the culinary department to achieve these objectives.

Essential Job Duties:

• Manage labor and food costs daily to ensure adherence to budgetary goals and investigate causes of deviations.
• Assist with recipe costing to guarantee consistent profitability.
• Complete weekly product orders to optimize proper product amounts and minimize waste/spoilage.
• Follow the waste tracking system to maintain accurate records.
• Inspect delivered food for quality; reject sub-par products.
• Maintain positive vendor relationships to secure high-quality ingredients.
• Oversee staffing pars, postings, interviewing, and hiring for Back of House positions.
• Hire, train, supervise, manage, coach, counsel, and evaluate culinary team members.
• Train Front of House staff on menu and food knowledge.
• Prepare weekly schedules within budget guidelines and provide timely approval.
• Conduct pre-shift meetings to ensure teams are prepared and knowledgeable about their responsibilities.
• Direct cooks and porters in daily responsibilities.
• E nsure all items are prepared properly and timely for service.
• Ensure position checklists are completed daily and accurately.
• No staff members should work without suitable dress and grooming.
• Train new hires on kitchen expectations, recipes, quality, and presentation.
• Collaborate on menu development, holidays, events, and promotions.
• Conduct line checks to ensure DOH compliance; address violations immediately.
• Inform management of maintenance or repair needs.
• Promote safe work habits through training, education, and management; identify and resolve safety hazards.
• Review time punches for accuracy; address clocking abuse via coaching and/or documentation.
• Participate in community events and ensure corporate social responsibility goals are met.
• Responsible for training as assigned.

Standards:

• Show knowledge of our brand, culture, and product.
• Demonstrate core values of people, learning, culture, relationships, sustainability, and stewardship.
• Maintain professional behavior when interacting with customers, management, and teammates.
• Present a polished personal appearance adhering to our grooming standards.
• A dhere to company policies and procedures outlined in handbooks, manuals, and documents.
• Attend and participate in scheduled meetings, training sessions, and continuing education activities.
• Take care of company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Read, speak, understand, follow written directions, and verbal instructions in English.
• Be reachable by communication efficiently.
• Communicate information effectively.
• Excellent organizational skills and attention to detail.
• Positive results-oriented team-player mentality.
• Perform job duties well under pressure and maintain professionalism.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler's Certification or ability to obtain.
• Flexible schedule availability, including weekends, nights, and holidays.
• Familiarity with restaurant management software.
• Working understanding of human resource principles, practices, and procedures.
• Positive leadership characteristics and supervisory skills inspiring team members.
• Effective training abilities.
• Excellent time management skills and proven deadline meeting.
• Excellent verbal and written communication skills.
• Interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Apply logical thinking principles to intellectual and practical problems.
• Exercise tact, courtesy, and ethics in dealing with vendors, coworkers, and customers.
• Maintain positive working relationships with third-party vendors.
• Bachelor's degree in Hospitality, Culinary Management, or similar subject preferred.
• Execute recipes and service according to policy.
• Excellent knife-handling skills and cooking techniques, ingredients, equipment, and procedures understanding.
• Korean cuisine familiarity preferred.

Physical Demands:

Exert well-paced mobility up to 12 hours per day and 60 hours per week; lift and carry 50 pounds frequently; stand, walk, reach, bend, stoop, push, pull, and kneel regularly; utilize stairs often while lifting and carrying heavy items; crouch and climb occasionally; be exposed to burns, cuts, scrapes, and frequent hand exposure to water; withstand temperature fluctuations; handle heavy equipment and machinery; travel to visit vendors or different locations.