Job Opportunities API

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. The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency. Essential Job Duties & Responsibilities: Job duties and responsibilities include, but are not limited to the following: Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses. 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 instruction