Sous Chef (COTE 550 Madison)

About the role

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.

Responsibilities

• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.
• Absorb and assist with costing all recipes regularly to ensure consistent profitability is achieved.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage.
• Follow waste tracking system, as directed by the CDC.
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product.
• Maintain positive and professional relations with vendors, including interactions on property with our staff.
• Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
• Participate in training of Front of House staff as it pertains to menu and food knowledge.
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDC’s approval in timely manner on a weekly basis.
• Conduct pre-shift meetings and ensure team is prepared for each and every shift.
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction.
• Ensure that all items are prepared properly and timely for service daily.
• Ensure all position checklists are completed daily and accurately.
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish.
• Collaborate with CDC for menu development, holiday items, special events and promotions.
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards.
• Inform the General Manager of any maintenance or repairs needed.
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Review 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.
• Responsible for training new employees as assigned.

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.
• 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.
• Ability to execute recipes and service in adherence with company policy.
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Familiarity with Korean cuisine preferred.

Benefits

• 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

Pay

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
$90,000 - $105,000 USD