Prep Cook

Responsibilities

• Set up and sanitize workstations prior to starting prep work
• Produce assigned menu dishes according to daily prep lists
• Measure ingredients and seasonings for service
• Perform basic cooking duties including cutting, slicing, peeling, and reducing sauces
• Prepare pickles and kimchi
• Ensure food items are properly stored, tagged, date-labeled, and rotated
• Comply with nutrition, sanitation, and food safety guidelines
• Monitor food and cooling room temperatures
• Maintain clean and sanitary utensils and equipment
• Assist other stations or areas of the restaurant as requested

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 a flexible schedule including weekends, nights, and holidays
• Proficient knife-handling skills
• Ability to execute recipes in adherence with company policy

Preferred Qualifications

• Culinary Arts degree
• Familiarity with Korean cuisine
• 1+ years of similar experience
• Excellent understanding of various cooking techniques and equipment

Benefits

• Structured, generous compensation
• 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.