Executive Sous Chef (COTE 550 Madison)

Gracious Hospitality Management; New York (NY); On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

Comprehensive Medical, Dental, and Vision benefits

Employee Dining Discounts

Career Advancement Opportunities

Paid Time Off

Job summary

Gracious Hospitality Management is looking for an Executive Sous Chef for their 550 Madison project in New York. In this role, you will oversee all kitchen operations, including menu planning, employee training, and ensuring compliance with health standards. The ideal candidate will have culinary management experience, strong leadership skills, and a passion for quality food.

The position offers a competitive salary range of $95,000 to $115,000, comprehensive benefits, and opportunities for career advancement. Join our award-winning team!

Qualifications

• Ability to read, speak and understand English directions.
• Knowledge of local Department of Health standards.
• Experience with food safety procedures.
• Flexible schedule availability (weekends and holidays).
• Demonstrated positive leadership and supervisory skills.

Responsibilities

• Oversees kitchen operations and ensures food quality.
• Manages inventory and ingredient freshness.
• Creates and modifies menu based on trends.
• Conducts performance evaluations and coaching.
• Ensures compliance with health and safety codes.

Skills

English communication

Organizational skills

Team player mentality

Attention to detail

Time management

Customer service

Analytical skills

Education

Degree in Hospitality or Culinary Management

Tools

Restaurant management software

Microsoft Office

Google Workspace

Job description

We are seeking to hire dynamic and experienced team members to join our award winning hospitality team as Gracious Hospitality Management expands our operations to our newest project, 550 Madison.

Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, Sushi Yoshitake. Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan.

Job Summary

The Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. They provide leadership and hands‑on training of all kitchen staff.

Essential Job Duties & Responsibilities

• Oversees the operations of the kitchen and back‑of‑house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maximizes profitability of the culinary department by working with the CDC and Executive Chef by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
• Costs all recipes regularly to ensure profitability targets are achieved.
• Establishes line check procedures to ensure DOH compliance multiple times daily; conduct line checks multiple times per day when on duty to ensure DOH compliance; address all DOH violations immediately.
• Reviews and approves payroll for Back of House staff; reviews daily time punches for accuracy; address time‑clock abuse (clocking in early or late) via coaching and/or documentation.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back‑of‑house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

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.
• 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.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Ability to execute steps of service in adherence with company policy.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem‑solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co‑workers, and customers.
• Ability to maintain a positive working relationship with all third‑party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Excellent knife‑handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Familiarity with Korean cuisine preferred.

New York State’s Pay Transparency Law requires employers to include a range of pay for all advertised job, promotion, or transfer opportunities. New York Pay Range: $95,000 USD - $115,000 USD

Benefits (with variation for full‑time/part‑time employment)

• Structured, generous compensation for all positions
• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Bonus Program
• Career Advancement Opportunities
• Employee Recognition Awards
• Employee Dining Discounts
• Paid Time Off

550 Madison fully complies with all applicable federal, state, and local anti‑discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at [e-mail]