Butcher

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.

COTE Vegas is hosting an Open Call Hiring Event and we want to meet you! Whether youre looking to work in the front or back of house management or hourly roles this is your chance to learn more about our team our culture and the exciting opportunities we have available.

COTE Vegas est organizando un evento de contratacin abierta y queremos conocerte!
Ya sea que ests interesado en trabajar en el rea de cocina o de servicio en roles gerenciales o por hora esta es tu oportunidad para conocer ms sobre nuestro equipo nuestra cultura y las emocionantes oportunidades que tenemos disponibles.

Location: The Venetian:

3355 S. Las Vegas Blvd. Las Vegas NV 89109

Open calls will be held in Lagasse Stadium (next to Bazaar Meats)// Las audiciones abiertas se llevarn a cabo en Lagasse Stadium (junto a Bazaar Meat).

Walking Directions:

To get to that outside escalator the candidate will need to park in Palazzo garage as originally planned. From there they need to head to casino level and walk towards HaSalon / Wynn bridge. Once outside they will take the escalator straight down (as in the picture) and then turn into either the main entrance of Lagasse Stadium or into the patio entrance.

Direcciones a pie:

Para llegar a la escalera mecnica exterior el candidato deber estacionarse en el garaje del Palazzo como se plane originalmente. Desde all debe dirigirse al nivel del casino y caminar hacia HaSalon / el puente Wynn. Una vez afuera tomar la escalera mecnica directamente hacia abajo (como se muestra en la imagen) y luego podr entrar por la entrada principal del Lagasse Stadium o por la entrada del patio.

Date: 08/25-08/27
Time: 10am 5pm

Feel free to arrive at any time between 10:00 AM and 5:00 PM. If you have a preferred arrival time in mind please let us know in advance. Kindly note that there may be a wait depending on when you arrive.

Puedes llegar en cualquier momento entre las 10:00 AM y las 5:00 PM. Si tienes una hora de llegada preferida hznoslo saber con anticipacin. Ten en cuenta que puede haber una espera dependiendo de la hora en que llegues.

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 other stations or areas of the restaurant when requested by quick diligent and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand culture and product.
• Demonstrate the Companys 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:

• 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 Handlers 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.
• 3 years similar experience preferred.
• Excellent understanding of various cooking techniques ingredients equipment and procedures.

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:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand walk reach bend stoop push pull and kneel.
• Frequently utilize the stairs often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Be exposed to hazards including but not limited to burns cuts scrapes and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment from high heat to below freezing.
• Handle heavy equipment and machinery.
• Stand for prolonged periods at a work station.