Line Cook

Responsibilities

• Set up assigned stations with appropriate mise en place
• Prepare menu items in cooperation with the kitchen team
• Follow allergy protocols and avoid cross contamination
• Ensure dishes are prepared according to quality and timing standards
• Label, stock, and organize inventory
• Maintain a neat, orderly, and safe workstation
• Clean and sanitize workstations and equipment
• Report waste to chefs on duty

Requirements

• Ability to read, speak, and follow instructions in English
• Excellent organizational skills and attention to detail
• Ability to maintain composure in a high-paced, stressful environment
• Knowledge of workplace safety and local Department of Health standards
• Food Handler’s Certification or ability to obtain one
• Availability to work flexible schedules including nights, weekends, and holidays
• Proficient knife-handling skills
• Ability to lift up to 50 pounds and stand for long periods

Preferred Qualifications

• Culinary Arts degree
• Familiarity with Korean cuisine
• 2+ years of similar experience

Benefits

• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Bonus Program
• Career Advancement Opportunities
• Employee Recognition Awards
• Paid Time Off

About the Company

COTE is New York City's first Korean Steakhouse, blending the dining experience of Korean Barbeque with the hallmarks of a classic American Steakhouse.