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Executive Sous Chef

1 month ago

Miami, Florida, United States Cote Korean Steakhouse - Miami Full time
About Cote Korean Steakhouse - Miami

Cote Korean Steakhouse, located in the Miami Design District, is a premier dining destination that combines the flavors of Korean barbecue with the classic elegance of a traditional steakhouse. Our team is dedicated to providing exceptional hospitality and service to our customers.

Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Cote Korean Steakhouse - Miami. The successful 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.

Key Responsibilities
  • Manage labor and food costs daily, maintaining awareness of budgetary goals and investigating causes of budgetary misses.
  • Assist with costing all recipes regularly to ensure consistent profitability.
  • Complete weekly product orders, ensuring proper product amounts are maintained to limit waste and spoilage.
  • Follow waste tracking system, as directed by the Chef de Cuisine.
  • Inspect delivery of food to ensure product is of the highest level of quality.
  • Maintain positive and professional relations with vendors.
  • Assist Chef de Cuisine in overseeing staffing pars, postings for open positions, interviewing, and final approval for Back of House hires.
  • Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
  • Participate in training of Front of House staff on menu and food knowledge.
  • Prepare weekly schedule for hourly staff within budgetary guidelines and ensure proper coverage.
  • Conduct pre-shift meetings and ensure team is prepared for each shift.
  • Manage cooks and porters in their daily responsibilities, providing clear direction.
  • Ensure all items are prepared properly and timely for service daily.
  • Ensure all position checklists are completed daily and accurately.
  • Ensure staff are suitably dressed and groomed.
  • Train new hires on kitchen expectations, recipes, quality, and presentation.
  • Collaborate with Chef de Cuisine on menu development, holiday items, special events, and promotions.
  • Conduct line checks multiple times per day to ensure DOH compliance and address all DOH violations immediately.
  • Inform General Manager of any maintenance or repairs needed.
  • Promote and practice safe work habits through trainings, education, and day-to-day management.
  • Review daily time punches for accuracy and address time clock abuse.
  • 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.
  • Ability to communicate effectively and efficiently.
  • Excellent organizational skills and attention to detail.
  • Possesses a positive, results-oriented, team-player mentality.
  • Ability to perform job duties and responsibilities 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.
  • Able to work a flexible schedule, 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.
  • Ability to effectively train others.
  • Excellent time management skills and 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 principles of logical or scientific thinking.
  • Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
  • Ability to maintain a positive working relationship with all third-party vendors.
Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week. The employee must be able to lift and carry up to 50 pounds, frequently stand, walk, reach, bend, stoop, push, pull, and kneel. The employee may be exposed to hazards including burns, cuts, scrapes, and frequent exposure of hands to water. The employee must be able to withstand fluctuations in temperature within the work environment, from high heat to below freezing.

Benefits
  • Structured, generous compensation for all positions.
  • 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.

COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex, national origin, age, disability, and genetic information. Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department.