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SalaryWe are seeking to hire dynamic and experienced Lead Line Cooksto join our award winning hospitality team as we expand our operations to our newest concept, COQODAQ. Comprehensive on-site training provided for qualified and eager candidates!
Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers.
GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.
Benefits:
- $22-$28 per hour
- Comprehensive Medical, Dental, and Vision benefits
- Flexible Spending Account/Health Savings Account
- Commuter Benefits
- Referral Program
- Career Advancement Options
- Employee Recognition Awards
- Paid Time Off
Duties & Essential Functions:
- Sets up all assigned stations with appropriate mise en place in advance of service. Station and kitchen is clean, stocked, and ready for action.
- Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards.
- Prepares menu items in cooperation with the kitchen team, at the direction of the chefs.
- Follows all allergy protocols and modifies dishes at the direction of the chefs. Avoids cross contamination by adhering to preparation standards set by the CDC.
- Ensures that all dishes are prepared according to both quality and timing standards. Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service.
- Maintains a neat, orderly, and safe work station while in service.
- Works efficiently with kitchen team members and complies with company procedures and food safety standards.
- Keeps utensils and equipment clean and sanitary at all times.
- Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay.
- Breaks down stations fully. Reports waste to chefs on duty. Cleans and sanitizes work stations prior to departing the shift.
- Contributes to new menu development and culinary projects as assigned by the CDC.
- Assists chefs in performing inventory and submits accurate counts.
- Understands the set up, break down, and service expectations in all kitchen stations. Is able to work all stations and lead by example.
- Works the expo station and lead service as instructed by the CDC and Sous Chefs. Ensures all tickets are called and accounted for, and that all menu items are produced according to spec and timing standards.
- Escalates any quality or timing concerns to the Chef on duty.
- Reports to each scheduled shift on time, in uniform, and ready to work.
- Assists other stations or areas of the restaurant when requested by management.
- Is quick, diligent, and willing to improve.
- Familiarity with Korean cuisine
- Must be able to lift heavy boxes (at least 50 lbs).
- Ability to walk, stand, and bend for extended periods of time over multiple floors.
- Occasional kneeling, bending, crouching, and climbing is required.
- Available to work weekends, nights, and holidays as the business dictates.
- Knowledge of workplace safety procedures.
- Previous NYC hospitality experience preferred (2+ years)
COQODAQ 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 (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.
Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at hr@coqodaq.com.
