Sous Chef; Chimera Madison

Overview

Gracious Hospitality Management’s 550 Madison project is an ambitious multi-level, 15,000‑square‑foot dining destination opening in 2026 inside the iconic Sony building. The project will bring together three distinct concepts — the second New York location of the Michelin‑starred COTE Korean Steakhouse, an all‑day multi‑bar and dining concept – 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.

• 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 a 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 and 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.
• Promote and practice safe work habits through trainings, education and day‑to‑day management; identify and resolve potential safety hazards; ensure accidents are documented following proper procedure, conduct 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 help to ensure corporate social responsibility goals of the company are met.
• Responsible for training new employees as assigned.

• 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…