Executive Chef Lead

6 days ago


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

Career Opportunities at Cote Korean Steakhouse - Miami

About Us

Cote Korean Steakhouse, located in the vibrant Miami Design District, is a unique dining experience that blends the flavors of Korean BBQ with the sophistication of a classic American steakhouse. Our commitment to exceptional hospitality and service sets us apart.

We are seeking an experienced Sous Chef to join our team. As a key member of our culinary department, you will play a critical role in maintaining the highest standards of food quality, cost control, and consistency.

Job Description:

  • Main Responsibilities:
  • Assist the Chef de Cuisine in managing daily kitchen operations, including labor and food cost management, menu planning, and inventory control.
  • Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
  • Collaborate with the culinary team to develop new recipes and menus, ensuring alignment with company branding and quality standards.
  • Train and supervise kitchen staff, providing guidance on cooking techniques, food presentation, and customer service.
  • Kitchen Operations:
  • Oversee the preparation and presentation of dishes, ensuring consistency and quality.
  • Manage inventory levels, minimizing waste and excess stock.
  • Team Leadership:
  • Lead by example, demonstrating a positive attitude, and promoting a culture of respect and professionalism among team members.
  • Develop and implement strategies to improve kitchen efficiency, productivity, and morale.
Requirements and Qualifications

To be considered for this role, you must possess:

  • A minimum of 3 years of experience as a Sous Chef or equivalent position in a high-volume restaurant setting.
  • Demonstrated expertise in menu planning, inventory management, and kitchen operations.
  • Excellent leadership and communication skills, with the ability to motivate and train team members.
  • A strong understanding of food safety and sanitation protocols.
  • Proficiency in Microsoft Office and restaurant management software.
  • A degree in Hospitality, Culinary Arts, or related field (preferred).
Benefits and Compensation

We offer a competitive salary range of $70,000 - $90,000 per year, depending on experience. Additional benefits include:

  • A comprehensive medical, dental, and vision package.
  • A generous paid time off policy.
  • A flexible scheduling arrangement to accommodate business needs.
  • Ongoing training and professional development opportunities.
  • A fun and dynamic work environment with a talented team.

Apply today to take your career to the next level


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