Fry Cook (US Open)

COQODAQ

2d•Onsite

About The Position

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location. Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami. This is a seasonal, event-based position. Must be available to work nights, weekends, and extended hours during tournament dates. Must comply with all venue security and credentialing requirements. The Fry Cook is responsible for executing high-volume food production with speed, precision, and consistency while maintaining COQODAQ’s culinary standards. This role is critical to delivering an exceptional guest experience during peak service at the US Open.

Requirements

1+ year experience in BOH or high-volume quick service kitchen preferred.
Experience working fry stations or high-output cooking equipment strongly preferred.
Ability to lift up to 50 lbs and work in a fast-paced, high-heat environment.
Strong team player; dependable and detail-oriented.
ServSafe or Food Handler Certification required (or ability to obtain prior to start).
Must be able to stand, move, and remain active for 8+ hour shifts.
Must be available to work nights, weekends, and extended hours during tournament dates.
Must comply with all venue security and credentialing requirements.

Nice To Haves

1+ year experience in BOH or high-volume quick service kitchen
Experience working fry stations or high-output cooking equipment

Responsibilities

Assist with full stall setup and breakdown before and after each service period.
Ensure station is fully stocked, organized, and service-ready at all times.
Clean and restock equipment and prep areas before, during, and after service.
Organize refrigerated and dry storage areas; properly label, date, and rotate product (FIFO).
Track product usage throughout the shift and communicate low inventory levels proactively.
Report inventory counts and product needs to the Chef or Shift Leader.
Cross-train and assist with all stall responsibilities as needed to support smooth operations.
Prepare and portion ingredients according to COQODAQ recipes and established service standards.
Operate fryers and food prep stations safely, efficiently, and with urgency.
Maintain consistent cook times, product quality, and presentation standards.
Assemble and package food orders accurately and quickly during high-volume service.
Monitor fryer oil quality and adhere to oil filtration and rotation procedures.
Maintain strict adherence to food safety and sanitation protocols, including temperature logs and safe food handling practices.
Maintain composure and efficiency in a fast-paced, high-volume environment.
Demonstrate a strong sense of urgency and teamwork during peak service periods.
Uphold COQODAQ quality, cleanliness, and hospitality standards at all times.
Represent the brand professionally in both appearance and conduct.
Communicate clearly and respectfully with team members and supervisors.
Follow all US Open venue policies and operational guidelines.