Job Description

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:

The Receiver is responsible for ordering, receiving, storing, and maintaining all food and beverage, and operating supplies. This role is integral to an efficient flow of supplies to all other departments. Receivers also perform regular inventories and work closely with Chefs, Management, and all departments of the service team to ensure a smooth continuation of service.

Essential Job Duties & Responsibilities:

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

• Inspects all incoming orders for accuracy.
• Ensures no product is damaged or incorrect.
• Proper handling of invoices.
• Enters invoices into the inventory system at the direction of the Purchasing & Inventory Manager. 
• Offloads supplies and stock in correct refrigerated or dry storage areas.
• Documents and tracks the movement of supplies in the restaurant. 
• Organizes and labels all refrigerated or dry storage areas.
• Pulls operating supplies for service for Back of House and Front of House departments based on daily PAR.
• Performs daily, weekly, and monthly inventories as dictated by the business.
• Assists in ordering from approved vendors. 
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance at the direction of the Purchasing and Inventory Manager; Flags all DOH violations immediately to Management. 
• Cleans, organizes, and maintains all refrigerated and dry storage areas daily. 
• Breaks down all boxes and maintains a clean and orderly garbage area. 
• Opens and directs all mail (UPS, Fedex, USPS) packages to the appropriate departments or recipients.
• Communicates with management and vendors when orders do not arrive or arrive incomplete.
• Assists other stations or areas of the restaurant when requested by management. 

 

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information 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 and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. 
• Good oral communication skills.
• Ability to execute recipes and service in adherence with company policy.
• Proficient knife-handling skills.
• Culinary Arts degree preferred.
• Familiarity with Korean cuisine preferred.
• Working knowledge of Spanish language, preferred. 
• Familiarity with Microsoft Office. 

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

$21—$25 USD

 

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

• 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
• Employee Dining Discounts
• 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 (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 people@gracioushm.com

 

Job Tags

Hourly pay, Full time, Part time, Work at office, Local area, Immediate start, Monday to Friday, Flexible hours, Night shift, Weekend work, Saturday,

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