Line 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. SPECIAL NOTE: 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. Summary: The Line Cook is responsible for executing multiple menu components with speed, precision, and consistency in a high-volume event environment across Gracious Hospitality Management concepts including COQODAQ, Bar Chimera, and KimPOP. This role oversees the preparation, cooking, assembly, rolling, packaging, and finishing of menu items while maintaining the highest standards of quality, food safety, and operational efficiency during US Open service. Team members may be rotated between concepts and stations based on operational needs and must be comfortable adapting to different menus, workflows, and service styles throughout the event.

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

Experience working fry stations or high-output cooking equipment strongly preferred.

Responsibilities

Assist with full stall setup and breakdown before and after each service period.
Ensure all stations (fry, sandwich assembly, kimbap, sauce, prep, and dessert) are fully stocked, organized, and service-ready.
Set up and calibrate fryers, soft serve machines, and holding equipment according to operational standards.
Prepare and organize sauces, seasonings, garnishes, packaging materials, and prep supplies for efficient service flow.
Maintain clean, organized, and properly labeled refrigerated and dry storage areas following FIFO standards.
Monitor par levels for proteins, sandwich components, fries, sauces, kimbap ingredients, sides, desserts, and packaged items; communicate inventory needs proactively.
Maintain cleanliness and sanitation of all prep areas, equipment, and workstations throughout the shift.
Cross-train and assist in multiple stations and concepts as needed to support smooth and efficient operations.
Fry and assemble menu items according to exact recipe specifications, ensuring proper cook times, seasoning, portioning, and presentation.
Fry fries and other hot items according to established cook times and quality standards.
Prepare and assemble both hot and cold sandwiches with consistency, accuracy, and attention to presentation standards.
Roll and cut kimbap according to established recipes, portioning, and visual presentation standards.
Prepare, portion, and package hot and cold side items including mac and cheese, cole slaw, sauces, and additional prepared items.
Execute proper sauce application, seasoning blends, garnishing, and final product finishing standards.
Prepare frozen desserts and specialty items with accuracy, cleanliness, and visual consistency.
Assemble, package, label, and organize all food items quickly and accurately during high-volume service periods.
Maintain strict adherence to food safety, temperature control, sanitation, and allergen procedures.
Monitor fryer oil quality and follow oil filtration and rotation protocols.
Support ongoing replenishment and restocking of ingredients and prepared items throughout service.
Adapt to menu and operational differences between COQODAQ, Bar Chimera, and KimPOP as assigned.