Prep Cook

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails

Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite.

At COTE, we follow a simple mantra : ? + ? + ? = ?

Hiring Phase : COTE begins the hiring process, including resume screening and interviews, August 12 onwards.

Training Phase : The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9 / 15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9 / 22, training will run from 10am to 4pm.

Pre-Opening : The Pre-Opening phase runs from Monday, 9 / 29 to Thursday, 10 / 2 and consists of Friends & Family services during normal dinner hours.

Grand Opening :   The grand opening party will take place on Friday 10 / 3, and the restaurant will be open for service 7 days / week beginning on Saturday 10 / 4.

Job Summary :

Prep Cooks are dynamic hospitality professionals responsible for the preparation of delicious dishes by the culinary team, setting up workstations in the kitchen, and preparing ingredients for the cooking process and assisting the Chef de Cuisine (“CDC) and Sous Chefs with their daily tasks. Prep Cooks work with all members of the Back of House team to ensure a smooth continuation of service.

Essential Job Duties & Responsibilities :

Job duties and responsibilities include, but are not limited to the following :

• Produces all assigned menu dishes according to the daily prep list issues by the Chefs.
• Measures ingredients and seasonings and prepares cooking ingredients for service.
• Undertakes basic cooking duties such as cutting, slicing, peeling, monitoring stock levels, reducing sauces, preparing pickles and kimchi.
• Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively.
• Complies with nutrition and sanitation guidelines.
• Supervises food and cooling room temperatures.
• Labels, stocks, and organizes all ingredients on shelves for easy accessibility.
• 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. Avoids cross contamination by adhering to preparation standards set by the CDC.
• 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.
• Performs additional tasks assigned by the Executive and Sous Chef to maintain the highest standards of food quality, cost control, consistency and cleanliness.
• Is quick, diligent, and willing to improve on the job.
• Responsible for training new employees as assigned.
• Sets up and sanitizes the workstations prior to starting prep work.

Qualifications :

Nevada’s Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position.

Nevada Pay Range

$23 — $27 USD

Benefits (with variation for full-time / part-time employment) :

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 (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 <

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