About INTERACTIVE BROKERS!

This is Hybrid role (4 days in office /1 days remote)

Interactive Brokers Group has been consistently at the forefront of trading innovation, starting with the invention of the first floor-based handheld computer in 1983. We pride ourselves on being primarily a technology company and challenging the status quo. We push boundaries to offer our clients the best trading platform with the most sophisticated features at the lowest cost. Software development is the lifeblood of our firm, and it shows in our stellar brokerage platform. Interactive Brokers is regularly recognized as a leader in the financial services industry.

About your Team:

The Platform engineering team is looking for a Senior Platform Engineer - Design, the person will define, design and develop plans for installation/reconfiguration, and overall management of systems to provide reliable, resilient and secure solutions.

In this role, the person is expected to have strong knowledge of program and scripting, system administration, operating systems, virtualization, networking, engineering, and administration. They have excellent problem-solving skills and systems troubleshooting skills. The person should have passion to continuously improve services, enhance security and optimize service performance.

 What will be your responsibilities within IBKR: 

• Senior Engineer responsible for designing automated solutions leveraging cutting edge tools. Specifically focused on infrastructure and containerization.
• Provides direct support to technical and non-technical entities in order to define requirements and deliver solutions to meet organizational needs including new deployments, upgrades, performance tuning and testing.
• Implement and utilize asset inventory, configuration management database, capacity management, performance management, resource optimization, and security (access control, authorization, and accounting) for all technologies in scope.
• Define requirements, perform research, evaluate vendors/solutions, design/implement solutions, and provide ongoing support for all technologies in scope. Provide simple but effective scalability, performance, and reliability.
• Drive consistent standardized solutions across IB for all hardware, software, configurations, and processes.
• Implement tools and processes for efficient and effective operational management of the environment -- change management, monitoring, alerting, incident handling, customer request handling, etc.
• Schedule and provide after-hours or weekend support when necessary to perform high-risk or planned downtime of IB’s data center systems for upgrades and maintenance.
• Participate in defining and executing on a roadmap of projects that continues to raise the bar through implementing innovative technology, tools, automation, and processes.
• Interact with internal teams to provide solutions and resolve problems in a timely and proactive manner.
• Ability to communicate complex technical concepts to individuals of various technical ability.

What required skill’s you need:

• Programming and Scripting

• Proficiency in languages such as Ansible, Python, or Ruby.

• Scripting skills in Bash, Perl, or similar languages.
• CI/CD Pipelines
•  Experience with continuous integration/continuous deployment tools like Jenkins, GitLab
• Infrastructure as Code (IaC)
• Experience with tools like Terraform, Ansible, Puppet, or Chef.
• Cloud Computing
• Strong knowledge with containerization technologies like Docker and orchestration tools like Kubernetes.
• Familiarity with cloud platforms such as AWS, Google Cloud Platform (GCP), or Azure.
• System Administration
• Strong knowledge of Linux/Unix system administration.
• Experience with system performance tuning and monitoring.
• Networking
• Understanding of TCP/IP, DNS, HTTP/HTTPS, and other network protocols
• Experience with load balancers, firewalls, and VPNs
• Monitoring and Logging
• Proficiency in using monitoring tools such as Prometheus, Grafana, Nagios
• Experience with logging tools like Splunk, Elasticsearch etc..

 To be successful in this position, you will have the following:

• Self-motivated and able to handle tasks with minimal supervision.
• Superb analytical and problem-solving skills.
• Excellent collaboration and communication (Verbal and written) skills.
• Outstanding organizational and time management skills.

Company Benefits & Perks

• Competitive salary, annual performance-based bonus and stock grant
• Retirement plan 401(k) with competitive company match
• Excellent health and wellness benefits, including medical, dental, and vision benefits. Company paid medical healthcare premium.
• Wellness screenings and assessments, health coaches and counseling services through an Employee Assistance Program (EAP)
• Paid time off and a generous parental leave policy
• Daily company lunch allowance provided and a fully stocked kitchen with healthy options for breakfast and snack.
• Corporate events including team outings, dinners, volunteer activities and company sports teams.
• Education reimbursement and learning opportunities.
• Modern offices with multi-monitor setups

• Lead by example in stewarding and utility tasks; set pace and maintain high work standards
• Serve as the point of contact for the stewarding team during shifts, relaying needs and updates to the Chef Manager
• Assist with onboarding and training new stewarding staff in proper cleaning, sanitation, and safety practices
• Help keep team members organized and focused on assigned tasks.
  •  

• Wash dishes, pots, pans, utensils, and trays using commercial dish machines and sinks
• Clean and sanitize dish storage areas, prep tables, refrigerators, walls, and other food service surfaces
• Sweep and mop kitchen floors at designated intervals; clean up spills immediately
• Empty, clean, and wash all trash receptacles and kitchen mats
• Steam clean or hose out garbage cans in designated areas
• Ensure compliance with all sanitation and food safety standards

• Operate dishwashers, sanitizers, trash compactors, and glass crushers
• Transport supplies, linens, and equipment between the kitchen, warehouse, laundry, concessions, and catering locations
• Assist with stocking shelves, replenishing items, and organizing storage areas
• Report any sanitation, safety, or equipment issues promptly to the Chef Manager

• Support food & beverage operations by assisting with line prep, dining room service, concessions operations, or catering tasks as needed
• Set up and break down food service areas, tables, and equipment for events
• Deliver and distribute supplies, utensils, and portable equipment as directed
• Assist with loading and unloading deliveries

• Maintain a clean, safe, and orderly work environment
• Comply with all outlined sanitation, health, and safety requirements
• Perform additional duties as assigned by Food & Beverage leadership

• High school diploma, GED, or equivalent experience preferred
• Ability to work flexible hours, including nights, weekends, and holidays
• Ability to lift, move, and carry loads up to 50 lbs. safely
• Physical stamina and mobility, including ability to stand, reach, kneel, and bend for long periods
• Ability to obtain and maintain a valid food handler certification
• Strong communication, time management, and teamwork skills
• Ability to follow directions and adapt to shifting operational needs

Top MLB Perks

• Discounts on MLB and JRTC merchandise
• Complimentary or discounted tickets to special events at JRTC
• JRTC Employee & Family appreciation events

The Jackie Robinson Training Complex (JRTC), operated by Major League Baseball (MLB) located in Vero Beach, Florida, serves as a year-round hub for amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. We are the permanent home to several signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on and off the field. The historic facility, formerly known as Dodgertown, was renamed Jackie Robinson Training Complex in honor of its trailblazing namesake.

Please note: All job offers will be based on successfully completing a background check.

The Steward and Utility Lead is a hands-on working role within JRTC’s Food & Beverage team. This position leads by example, helping to coordinate daily stewarding and utility tasks such as dishwashing, sanitation, equipment care, and supply distribution. The Lead works alongside the stewarding team to maintain a clean, safe, and organized kitchen and dining environment, ensuring that operations run smoothly for dining, catering, and concessions service. While not a supervisory role, this position serves as the point person for the stewarding crew during shifts and supports the Chef Manager by guiding workflow and ensuring standards are met.

Responsibilities

Team Leadership

• Lead by example in stewarding and utility tasks; set pace and maintain high work standards.

• Serve as the point of contact for the stewarding team during shifts, relaying needs and updates to the Chef Manager.

• Assist with onboarding and training new stewarding staff in proper cleaning, sanitation, and safety practices.

• Help keep team members organized and focused on assigned tasks.

Cleaning & Sanitation

• Wash dishes, pots, pans, utensils, and trays using commercial dish machines and sinks.

• Clean and sanitize dish storage areas, prep tables, refrigerators, walls, and other food service surfaces.

• Sweep and mop kitchen floors at designated intervals; clean up spills immediately.

• Empty, clean, and wash all trash receptacles and kitchen mats.

• Steam clean or hose out garbage cans in designated areas.

• Ensure compliance with all sanitation and food safety standards.

Equipment & Utility Support

• Operate dishwashers, sanitizers, trash compactors, and glass crushers.

• Transport supplies, linens, and equipment between the kitchen, warehouse, laundry, concessions, and catering locations.

• Assist with stocking shelves, replenishing items, and organizing storage areas.

• Report any sanitation, safety, or equipment issues promptly to the Chef Manager.

Operational Assistance

• Support food & beverage operations by assisting with line prep, dining room service, concessions operations, or catering tasks as needed.

• Set up and break down food service areas, tables, and equipment for events.

• Deliver and distribute supplies, utensils, and portable equipment as directed.

• Assist with loading and unloading deliveries.

Qualifications & Skills

• High school diploma, GED, or equivalent experience preferred.

• Ability to work flexible hours, including nights, weekends, and holidays.

• Ability to lift, move, and carry loads up to 50 lbs. safely.

• Physical stamina and mobility, including ability to stand, reach, kneel, and bend for long periods.

• Ability to obtain and maintain a valid food handler certification.

• Strong communication, time management, and teamwork skills.

• Ability to follow directions and adapt to shifting operational needs.

Top MLB Perks

• Discounts on MLB and JRTC merchandise
• Complimentary or discounted tickets to special events at JRTC
• JRTC Employee & Family appreciation events

The Jackie Robinson Training Complex (JRTC), operated by Major League Baseball (MLB) located in Vero Beach, Florida, serves as a year-round hub for amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. We are the permanent home to several signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on and off the field. The historic facility, formerly known as Dodgertown, was renamed Jackie Robinson Training Complex in honor of its trailblazing namesake.

Please note: All job offers will be based on successfully completing a background check.

The Food Service (Cook) at the Jackie Robinson Training Complex (JRTC), operated by Major League Baseball, prepares and serves high-quality meals using a variety of cooking methods and techniques. While primarily supporting the dining services kitchen, this role also assists with concessions and catering production as needed, ensuring consistency, quality, and presentation across all JRTC food outlets. The Cook upholds production guidelines, standardized recipes, and food safety standards to deliver an exceptional dining experience for all guests.

Responsibilities

• Prepare and cook meals according to JRTC recipes, ensuring quality, portioning, and presentation standards are met
• Support food production across dining services, concessions, and catering operations as assigned
• Set up and maintain workstations with required ingredients, tools, and cooking equipment
• Check the quality of ingredients and prepare them for use (washing, chopping, peeling, slicing, cutting proteins, etc.)
• Cook food using a variety of methods and equipment, including flat tops, grills, broilers, steamers, ovens, fryers, smokers, and outdoor grills across multiple venues (stadium, concessions, and outdoor events)
• Monitor food temperatures during preparation and cooking, adjusting as needed to ensure food safety
• Complete prep lists and production tasks as assigned by the Chef Manager on duty
• Label, rotate, and store all food and ingredients properly, ensuring FIFO (First-In, First-Out) practices are followed
• Maintain organization and cleanliness in designated storage areas (freezers, reach-ins, and walk-ins), including checking and recording temperature logs daily
• Follow standardized recipes, measuring and portioning ingredients accurately
• Present and garnish dishes according to service standards
• Maintain a clean, sanitized, and organized workstation throughout each shift
• Assist with other Food & Beverage tasks as needed, including food prep, line service, dishwashing, dining room operations, and event support
• Perform additional responsibilities as assigned by the Food & Beverage leadership team

Qualifications & Skills

• High School diploma, GED, or equivalent preferred
• At least one year of cooking experience required; institutional, catering, or high-volume kitchen experience preferred
• Ability to obtain and maintain a valid food handler certification
• Ability to work flexible hours, including nights, weekends, and holidays
• Physical stamina and mobility, including ability to reach, kneel, bend, and stand for extended periods
• Ability to lift and carry up to 50 lbs
• Strong communication skills and ability to work effectively with guests, co-workers, and managers
• Time management and critical thinking skills; ability to follow directions and adapt to changing demands
• Ability to safely operate commercial kitchen equipment

Top MLB Perks

• Discounts on MLB and JRTC merchandise
• Complimentary or discounted tickets to special events at JRTC
• JRTC Employee & Family appreciation events

The Jackie Robinson Training Complex (JRTC), operated by Major League Baseball (MLB) located in Vero Beach, Florida, serves as a year-round hub for amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. We are the permanent home to several signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on and off the field. The historic facility, formerly known as Dodgertown, was renamed Jackie Robinson Training Complex in honor of its trailblazing namesake.

Please note: All job offers will be based on successfully completing a background check.

The Food Service Attendant (Food Preparation) supports JRTC’s kitchen operations by preparing and organizing food ingredients, ensuring consistency, quality, and proper storage. This role sets up prep stations, follows standardized recipes, and maintains food safety and sanitation standards. The Attendant works closely with cooks and kitchen staff to ensure efficient production and contributes to dining, catering, and concessions operations as needed.

Responsibilities 

Prep & Production

• Follow prep lists and directions from Chef Manager or kitchen leads
• Wash, chop, portion, and sort fruits, vegetables, and proteins for recipes
• Measure and prepare seasonings, sauces, and other ingredients
• Perform initial cooking steps (e.g., parboiling, reducing sauces) under direction
• Maintain consistency in portioning, recipe adherence, and presentation

Sanitation & Food Safety

• Keep prep stations clean, sanitized, and organized throughout each shift
• Label, date, and store ingredients, following FIFO (First-In, First-Out)
• Monitor food temperatures during prep and storage
• Comply with health, safety, and nutrition regulations

Operational Support

• Assist with production for concessions and catering as assigned
• Help with line setup, service support, and restocking during meal periods
• Provide backup support for dishwashing, dining room service, and event operations when needed

General

• Maintain communication with cooks and Chef Manager to ensure workflow runs smoothly
• Report low stock, quality issues, or equipment needs promptly
• Contribute to a team-oriented environment by assisting co-workers across outlets

Requirements

• High School diploma, GED, or equivalent experience preferred
• Ability to communicate effectively with guests, co-workers, and managers
• Ability to work irregular hours including nights, weekends, and holidays
• Ability to obtain and maintain a food handler certification card
• Physical stamina and mobility including ability to reach, kneel, bend, and stand for long periods of time.
• Critical thinking and time management skills
• Ability to operate industrial machinery and carry loads up to 50 lbs 

Top MLB Perks

• Discounts on MLB and JRTC merchandise
• Complimentary or discounted tickets to special events at JRTC
• JRTC Employee & Family appreciation events

The Jackie Robinson Training Complex (JRTC), operated by Major League Baseball (MLB) located in Vero Beach, Florida, serves as a year-round hub for amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. We are the permanent home to several signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on and off the field. The historic facility, formerly known as Dodgertown, was renamed Jackie Robinson Training Complex in honor of its trailblazing namesake.

Please note: All job offers will be based on successfully completing a background check.

Runners are dynamic hospitality professionals responsible for the rapid delivery of food orders from the kitchen to customer tables. Runners elegantly present each dish to the table with detailed explanations of the item’s major components, ensuring all additional communication on allergies or gifts are noted to the diners. Runners also act as a liaison between the kitchen and service.

Essential Job Duties & Responsibilities:

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

• Completes all assigned side work related to set up and breakdown of runner stations in the kitchen area. Stocks and organizes supplies for restaurant dining, and to go and delivery operations before service begins. 
• Ensure coolers, and walk-ins are stocked, organized, and clean. 
• Informs management or chefs when supplies are running low. 
• Prepares plate ware, silverware, and garnishes. Plates dishes according to standards set by the Executive Chef. 
• Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers. 
• Delivers customer dishes to their assigned position and table quickly and accurately. Maintains tables by removing courses as completed, replenishing utensils, refilling water glasses and being alert to customer needs when delivering food.
• Answer customers’ questions about ingredients and menu items including all allergy notes. 
• Communicates when items are a gift from the house, contain allergies, or have been modified to accommodate a customer request. 
• Runners should have thorough knowledge of all menu items, allergies, and presentation to answer all customer inquiries and maintain quality control.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.
• Reads the order tickets and ensures that any customer with allergies are delivered the correct dishes. 
• 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 Company’s 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.
• 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.
• 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.  
• 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.

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal is to provide the highest quality meals that meet the CDC’s exact specifications, while maintaining clean and orderly kitchen and BOH areas to the highest health and sanitation standards. Line Cooks work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer happiness and restaurant growth.

Essential Job Duties & Responsibilities:

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

• Sets up all assigned stations with appropriate mise en place in advance of service. Station and kitchen is clean, stocked, and ready for action. 
• Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards. 
• Prepares menu items in cooperation with the kitchen team, at the direction of the chefs.
• Follows all allergy protocols and modifies dishes at the direction of the chefs. Avoids cross contamination by adhering to preparation standards set by the CDC. 
• Ensures that all dishes are prepared according to both quality and timing standards. Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service. 
• Labels, stocks, and organizes inventory.
• Maintains a neat, orderly, and safe work station while in service. 
• 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.
• Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay. 
• Breaks down stations fully. Reports waste to chefs on duty. Cleans and sanitizes work stations prior to departing the shift. 
• 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.Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s 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.
• 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.
• 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.
• 2+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

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.

Service Butchers are dynamic hospitality professionals responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat. Service Butchers assist with plating and arranging different cuts for customers and work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer satisfaction and restaurant growth.

Essential Job Duties & Responsibilities:

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

• Sets up butcher station and kitchen area prior to prep work or service. 
• Inspects all meats to ensure that they adhere to the highest quality standards. Reports all discrepancies to the Chef de Cuisine (“CDC”) or Sous Chefs. 
• Prepares primal cuts and large cuts into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.
• Rotates products to reduce the chance of any meat spoiling to reduce waste and loss of profits. Adheres to principles of First In, First Out (“FIFO”). 
• Maintains and cleans the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Weighs and labels a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers happy.
• Arrange cuts of meat and place them in an attractive manner on butchers’ blocks at the direction of the CDC or Sous Chefs. 
• Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC. 
• Maintains a positive and professional approach with coworkers and customers.
• 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.Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s 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.
• 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.
• 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.
• 3+ years similar experience preferred.
• Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

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.
• Stand for prolonged periods at a work station.