Food Delivery Packer

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:

The Food Delivery Packer is responsible for ensuring efficient accurate and high-quality packing and handling of all takeout and delivery operations. This role supports delivery service in a full service kitchen that also executes in-house dining. To do so the Food Delivery Packer prepares and stocks to-go wares supplies stamps COTE branded to-go materials packs all orders with care stickers/labels to-go containers and coordinates timely handoffs to customers and delivery couriers in a courteous and accurate manner. They do all of this in a shared working space and collaborate with other departments such as Food Runners to ensure all customer needs across delivery and in-house dining are met. Acting as a key link between the kitchen and front-of-house teams the Food Delivery Packer helps maintain food safety standards manages allergen-specific orders and upholds cleanliness and organization in storage areas. Additional responsibilities include assisting with food delivery packing station setup and breakdown training other potential Food Delivery Packers and providing support across the restaurant as needed.

Essential Job Duties & Responsibilities: Job duties and responsibilities include but are not limited to the following:

Complete all assigned side work related to set up and breakdown of food delivery stations in the kitchen area.

Stock and organize supplies for food deliveries and to-go and delivery operations before service begins.

Ensure coolers and walk-ins are stocked organized and clean with to-go inventory.

Inventories and informs management or chefs when supplies are running low for food delivery items.

Prepares utensils to-go bags and items related to food delivery

Delivers to the designated drop off area and hands off to either the customer courier or host/coat check department team member overseeing the food delivery pick-up zone.

Ensures food is served in accordance with safety standards (e.g. proper temperature).

Liaises between Front of the House and Back of the House team members.

Alerts Management and/or Chefs on duty if any food items are not prepared to the quality standards set by the company.

Reads the food order tickets and ensures that any customer with allergies is delivered the correct to-go food items in an accurate and timely manner.

Reports to each scheduled shift on time in uniform and ready to work.

Responsible for training new employees as assigned.

Assists other stations or areas of the restaurant when requested by management.

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 as requested by management

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 and/or Spanish.

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.

Must be of legal age to serve alcohol.

Certification for responsible alcohol service or ability to obtain within 6 months.

Familiarity with restaurant management software such as point of sales reservations management inventory management Microsoft Office and Google Workspace.

Ability to execute steps of service in adherence with company policy.

Excellent interpersonal and customer service skills.

Excellent communication with management and teammates.

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.