Butcher

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. Cote serves the highest quality USDA Prime beef accompanied by an impeccable 1200+ label wine list and a suite of classic-but-creative cocktails. We are professionals committed to ensuring exceptional hospitality and service to our customers.

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

Service Butchers are dynamic hospitality professionals responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat. Service Butchers assist with plating and arranging different cuts for customers and work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer satisfaction and restaurant growth.

Essential Job Duties & Responsibilities :

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

• Sets up butcher station and kitchen area prior to prep work or service.
• Inspects all meats to ensure that they adhere to the highest quality standards. Reports all discrepancies to the Chef de Cuisine (“CDC”) or Sous Chefs.
• Prepares primal cuts and large cuts into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.
• Rotates products to reduce the chance of any meat spoiling to reduce waste and loss of profits. Adheres to principles of First In, First Out (“FIFO”).
• Maintains and cleans the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Weighs and labels a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers happy.
• Arrange cuts of meat and place them in an attractive manner on butchers’ blocks at the direction of the CDC or Sous Chefs.
• Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC.
• Maintains a positive and professional approach with coworkers and customers.
• 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.
• Responsible for training new employees as assigned.

Standards :

Qualifications :

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 :

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 <