Sous Chef (Chimera 550 Madison)
- Compensation
- Not disclosed
- Location
- 550
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Part time
- Experience
- Not specified
- Category
- Hospitality
- Posted
Must have
- 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
- 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.
Full 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.
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.