Butcher at Cote Korean Steakhouse - Miami Miami, FL

Butcher job at Cote Korean Steakhouse - Miami. Miami, FL.

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.

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.

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

• 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…