Executive Chef Assistant

COTE is a Korean Steakhouse that blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. We're looking for a skilled Kitchen Operations Manager to join our team.

The ideal candidate will be responsible for assisting the Chef de Cuisine in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

Responsibilities:

• Manage labor and food costs daily; investigate causes of budgetary misses.
• Assist with costing all recipes regularly to ensure consistent profitability.
• Complete weekly product orders to maintain proper product amounts and limit waste/spoilage.
• Follow waste tracking system as directed by the Chef de Cuisine.
• Inspect delivery of food to ensure high-quality products are received.
• Maintain positive and professional relations with vendors and staff.
• Oversee staffing pars, postings for open positions, interviewing, and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate culinary team members.
• Participate in training of Front of House staff on menu and food knowledge.
• Prepare weekly schedules within budgetary guidelines and provide timely updates to the Chef de Cuisine.
• Conduct pre-shift meetings to ensure the team is prepared for each shift.
• Manage cooks and porters in their daily responsibilities and provide clear direction.
• Ensure all items are prepared properly and timely for service daily.
• Ensure accurate completion of position checklists daily.
• Ensure all staff meet dress code and grooming standards.
• Train new hires on kitchen expectations, recipes, quality, and presentation requirements.
• Collaborate with the Chef de Cuisine on menu development, holiday items, special events, and promotions.
• Conduct line checks to ensure DOH compliance and address any violations immediately.
• Inform the General Manager of maintenance or repair needs.
• Promote and practice safe work habits through training and education.
• Review daily time punches for accuracy and address time clock abuse via coaching or documentation.
• Participate in community events and ensure corporate social responsibility goals are met.

Requirements:

• Ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Excellent organizational skills and attention to detail.
• Positive, results-oriented, team-player mentality.
• Ability to perform job duties well and maintain professionalism under pressure.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler's Certification or ability to obtain in accordance with federal, state, or local regulations.
• Able to work a flexible schedule to accommodate business levels.
• 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.
• Positive leadership characteristics and supervisory skills to inspire team members to meet and exceed standards.
• 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 problem-solving skills.
• Ability to apply logical thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.

Benefits:

• Structured, generous compensation for all positions.
• Comprehensive Medical, Dental, and Vision benefits.
• Flexible Spending