Karne Korean BBQ Jobs (2)

Overview : A qualified bartender who can provide our customers with an outstanding guest experience. The bartender must be able to meet all the needs of our customers while upholding the highest of quality and standards required by the restaurant. Making beverage recommendations based on the needs and preferences of bar customers is a crucial factor for improving guest drinking experience and our bar's profitability. Has a dynamic and keen knowledge of the both the food and beverage offerings with ability to pair items to amplify the guest's experience. Communicating with guests in a professional and friendly manner is a must for excellent customer experience. A good job candidate must be able to perfectly prepare alcoholic and non-alcoholic beverages, which includes mixing ingredients to prepare classic and innovative cocktail. They also need to keep the bar clean and well organized, as well as ensure it is always fully stocked Responsibilities : Providing excellent customer service at all times by attentiveness and anticipation Taking orders and serving drinks and snacks to bar customers Preparing alcoholic and non-alcoholic beverages while upholding the brand's quality, standards, and specs. Mixing classic and innovative cocktails Communicating with customers and staff in a friendly and professional manner Nurturing customers to provide an exceptional guest experience while still maintaining the quality and standards of Karne Korean Steakhouse. Making menu recommendations based on customers' needs and preferences Keeping the bar clean, stocked, and well-organized Checking customers' IDs to ensure they meet the legal drinking age Requirements : Prior experience as a bartender Knowledge of preparing and mixing beverages Basic computer and math skills Strong teamwork and communication skills Professional, and positive disposition Ability to keep the bar clean, stocked and well-organized Ability to lift 40lbs Flexibility and willingness to work in shifts Must have current TABC certification or ability to obtain one Must have current Food Handlers Certification or ability to obtain one We operate 7 days a week; therefore, this position includes weekend and holiday schedules Karne Steakhouse is a high-end take on the traditional Korean barbecue with Texas steakhouse inspirations in the Heights, in Houston, Texas! The new restaurant is a project of Korean fried chicken oasis, Dak & Bop, owner Jason Cho, and Chef Yurum "KP" Nam with a vast culinary background from Korea and NYC. Karne is looking for great people to lead its team. This is an extremely exciting time! We're looking for team members who embody our vision of a dining experience and are ready to help write the next chapter on this journey as a leader of Korean cuisine in Houston.

Karne Steakhouse is a high-end take on the traditional Korean barbecue with Texas steakhouse inspirations in the Heights, in Houston, Texas! The new restaurant is a project of Korean fried chicken oasis, Dak & Bop, owner Jason Cho, and Chef Yurum "KP" Nam with a vast culinary background from Korea and NYC. Karne is looking for great people to lead its team. This is an extremely exciting time! We're looking for team members who embody our vision of a dining experience and are ready to help write the next chapter on this journey as a leader of Korean cuisine in Houston. KARNE KOREAN STEAKHOUSE SOUS CHEF INTRODUCTION Karne Korean Steakhouse is a high-end take on the traditional Korean barbecue concept that will soon open its doors in the Heights, in Houston, Texas! Karne is looking to add a Sous Chef to lead its opening team. This is an extremely exciting time! We're looking for a Sous Chef who embodies our vision of a dining experience and is ready to help write the next chapter on this journey as a leader of Korean cuisine in Houston. RESPONSIBILITIES / DUTIES Assist the Executive Chef and Executive Sous Chef in determining and testing menu updates and features Oversee and assist line cooks and prep cooks with daily tasks Perform kitchen line checks where both physical stations and quality of products are inspected and corrected if necessary Ensure that all batch recipes references are current and placed in each station Assist with inventory of products by department : meat, seafood, poultry, grocery (dry goods), spices, produce, cheese, dairy, bread, paper, etc. Inspect and tag incoming products - sign and adjust incoming invoices Responsible for the efficiency and quality of the kitchen throughout service Help hire, train, and develop kitchen and dish staff Conduct all food product and kitchen supply ordering according to proper procedure Oversee the organization and correct labeling of the food walk-ins, food dry storage, pot and pan rack, and equipment storage Oversee the cleanliness and organization of the dish machine area Establish scheduling needs of staff (Line, Prep, and Dish) Assist in establishing an order guide for all items necessary for kitchen operations Assume 100% responsibility for the quality of product served as per specifications Assume responsibility for the proper labeling and date marking of all perishable items Accountable for accurate food inventories Participate in all weekly manager meetings Responsible for the continued education and development of the kitchen staff Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual Maintain all kitchen equipment & facilities up to the kitchen operating standards by utilizing maintenance charts, cleaning checklists and schedules Maintain company desired food cost REQUIRED TRAINING / EDUCATION / EXPERIENCE Associate degree in Culinary Arts or similar field preferred, but not necessary Minimum of two years culinary / kitchen management experience as a Sous Chef in industry leading kitchens Extensive knowledge of Korean cuisine Must possess detailed knowledge of back of the house management Must be proficient in product ordering, perpetual inventories, staff selection, scheduling, and training Must have a Texas Food Handlers Certification MINIMUM QUALIFICATIONS Passion for food and beverage Positive attitude, and solution-oriented Self-motivated and self-aware Able to stand for 10 hours at a time Able to operate in a fast-paced, high-volume environment Available to work 50-55 hours a week Available to work weekends Able to lift 50 pounds Good hearing for accurate communication Understanding of the English language Bilingual preferred, but not required Basic computer skills Basic writing skills Strong people skills Ability to teach and train others Emotional intelligence Must be able to physically carry out the position requirements This position reports to Executive Sous Chef .