Pastry Chef

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 Pastry Chef will be responsible for overseeing all aspects of the pastry program, including menu development, execution in service, team leadership, inventory and cost control, vendor management, and compliance with health and safety standards. This position plays a key role in mentoring team members, maintaining high standards of execution, and collaborating closely with the culinary leadership to deliver a cohesive and memorable guest experience.

This position will bring deep expertise in classic American steakhouse desserts, refined fine dining pastry techniques, and a strong appreciation for Korean flavor profiles. This role requires a balance of creativity, leadership, and operational efficiency, with the ability to develop innovative desserts that align with our core culinary pillars of Korean × American × Haute Cuisine.

Essential Job Duties & Responsibilities:

• Job duties and responsibilities include, but are not limited to the following:
• Ability to conceptualize and execute classic American steakhouse desserts, including:
• Signature cakes
• House-made ice creams, sorbets, and frozen desserts
• Puddings, and custards
• Specialize in fine dining pastry, with an emphasis on:
• Elegant plated desserts with balance, precision, and seasonality
• Petits fours, bonbons, and mignardises
• Advanced pastry techniques and contemporary presentation styles
• Collaborate with the culinary leadership team to align pastry development with the restaurant’s overall vision and creative direction.
• Contribute to and execute on key culinary pillars that blend Korean × American × Haute Cuisine.
• Lead by example with strong culinary technique, organization, and a commitment to excellence in execution.
• Guide and inspire the pastry team through mentorship, training, and a passion for innovation.
• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.
• Assist with costing all recipes regularly to ensure consistent profitability is achieved.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage.
• Follow waste tracking system, as directed by the CDC.
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product.
• Maintain positive and professional relations with vendors, including interactions on property with our staff.
• Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
• Participate in training of Front of House staff as it pertains to menu and food knowledge.
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDC’s approval in timely manner on a weekly basis.
• Conduct pre-shift meetings and ensure team is prepared for each and every shift.
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction.
• Ensure that all items are prepared properly and timely for service daily.
• Ensure all position checklists are completed daily and accurately.
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish.
• Collaborate with CDC for menu development, holiday items, special events and promotions.
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards.
• Inform the General Manager of any maintenance or repairs needed.
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Responsible for training new employees as assigned.

Standards:

• 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.

Qualifications:

• Knowledge of Korean desserts and pastry is a strong plus, including:
• Use of traditional Korean ingredients (e.g., tteok, injeolmi, yuzu, sesame, red bean)
• Understanding of Korean flavor profiles, textures, and how they can be integrated into modern desserts
• 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.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy. 
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.