Prep Cook

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 you're 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 está organizando un evento de contratación abierta y queremos conocerte!
Ya sea que estés interesado en trabajar en el área de cocina o de servicio, en roles gerenciales o por hora, esta es tu oportunidad para conocer más 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 llevarán 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 mecánica exterior, el candidato deberá estacionarse en el garaje del Palazzo como se planeó originalmente. Desde allí, debe dirigirse al nivel del casino y caminar hacia HaSalon / el puente Wynn. Una vez afuera, tomará la escalera mecánica directamente hacia abajo (como se muestra en la imagen) y luego podrá entrar por la entrada principal del Lagasse Stadium o por la entrada del patio.

📅 Date: 08/12/2025-08/14/2025
⏰ 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, háznoslo saber con anticipación. Ten en cuenta que puede haber una espera dependiendo de la hora en que llegues.

Job Summary:

Prep Cooks are dynamic hospitality professionals responsible for the preparation of delicious dishes by the culinary team, setting up workstations in the kitchen, and preparing ingredients for the cooking process and assisting the Chef de Cuisine (“CDC) and Sous Chefs with their daily tasks. Prep Cooks work with all members of the Back of House team to ensure a smooth continuation of service.

Essential Job Duties & Responsibilities:

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

• Produces all assigned menu dishes according to the daily prep list issues by the Chefs. 
• Measures ingredients and seasonings and prepares cooking ingredients for service.
• Undertakes basic cooking duties such as cutting, slicing, peeling, monitoring stock levels, reducing sauces, preparing pickles and kimchi.
• Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively.
• Complies with nutrition and sanitation guidelines.
• Supervises food and cooling room temperatures.
• Labels, stocks, and organizes all ingredients on shelves for easy accessibility.
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC.
• 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.
• Performs additional tasks assigned by the Executive and Sous Chef to maintain the highest standards of food quality, cost control, consistency and cleanliness.
• Is quick, diligent, and willing to improve on the job.
• Responsible for training new employees as assigned.
• Sets up and sanitizes the workstations prior to starting prep work. 

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 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. 
• 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.
• 1+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.