Porter/Dishwasher (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 Porter is responsible for maintaining cleanliness, organization, and operational support for the COQODAQ US Open stall. This role ensures the kitchen and storage areas remain clean, safe, and fully stocked while supporting receiving, inventory management, equipment maintenance, and basic prep tasks. The Porter plays a critical role in enabling efficient, high-volume service.

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.
Receive, inspect, and verify deliveries against invoices; report discrepancies to the Chef or Shift Leader.
Properly label, date, and organize all incoming inventory following FIFO guidelines.
Maintain organized refrigerated, frozen, and dry storage areas at all times.
Conduct regular trash removal and recycling throughout service to maintain cleanliness and flow.
Sweep, mop, and sanitize floors and work areas during and after service.
Clean and sanitize prep tables, shelving, equipment surfaces, and common areas.
Monitor and restock cleaning supplies and sanitation materials.
Support fryer oil filtration and complete scheduled oil changes according to safety procedures.
Ensure compliance with all food safety, sanitation, and venue health regulations.
Assist with basic prep tasks as directed by the Chef or Shift Leader.
Support portioning, stocking, and replenishment of ingredients during service.
Maintain dishwashing and utensil rotation to ensure uninterrupted kitchen operations.
Assist in maintaining proper temperature logs and storage standards.
Respond quickly to spills, safety hazards, or urgent cleaning needs during peak service.
Communicate inventory shortages, equipment concerns, or safety issues proactively.
Support overall stall efficiency by anticipating team needs and maintaining a clean, organized environment.
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.