Sous Chef (Chimera 550 Madison)

Madison, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Salary

Range $90,000.00 - $105,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Flexible spending account

Commuter Benefits

Referral Bonus Program

Career advancement opportunities

Employee recognition awards

employee dining discounts

Paid Time Off

Job Description

Gracious Hospitality Management is a renowned hospitality company recognized for its innovative and award-winning approach to culinary experiences. With a strong reputation for excellence and a commitment to top-tier service, the company is expanding its operations with an ambitious new project located at 550 Madison Avenue in Midtown Manhattan. This landmark project is set to become a premier multi-level, 15,000-square-foot dining destination inside the iconic Sony building, featuring three distinct dining concepts. These include the second New York location of the Michelin-starred COTE Korean Steakhouse, the all-day multi-bar and dining concept Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake called Sushi Yoshitake. The exceptional design by the Rockwell Group, in collaboration with notable talents such as Yoshio Itai, makes 550 Madison an immersive and transportive dining experience that aims to redefine dining in the city.

The role being hired for is the Sous Chef position, a critical leadership role within the culinary team that reports directly to the Chef de Cuisine (CDC). The Sous Chef is responsible for assisting with managing and organizing all culinary department activities to uphold the highest standards of food quality and consistency, while also maintaining strict control over costs. This position offers a competitive salary range of $90,000 to $105,000 USD and is part of a comprehensive hiring and training process that involves resume screenings, interviews, open calls in February 2026, onboarding, pre-opening trial services, and ultimately the grand opening of the restaurant. Successful candidates will receive extensive on-site training.

The Sous Chef will oversee labor and food costs, assist in recipe costing, complete weekly product orders, and monitor waste to ensure optimal profitability. Additionally, this role involves inspecting food deliveries to maintain quality, managing vendor relations, assisting in staffing decisions, hiring and training culinary team members, and ensuring compliance with all health and safety regulations. The Sous Chef also plays a vital part in menu development, managing daily kitchen operations, conducting pre-shift meetings, and supporting the overall smooth functioning of the culinary department. Leadership, organizational, and communication skills are essential to effectively manage a high-paced and demanding environment.

This position requires a flexible schedule including availability on weekends, nights, and holidays. The ideal candidate will have a background in hospitality or culinary management, excellent culinary and knife skills, knowledge of Korean cuisine, and the ability to lead, train, and inspire a team. The company values diversity, equity, and inclusion and offers a range of benefits including medical, dental, and vision insurance, paid time off, commuter benefits, career advancement opportunities, and more. Gracious Hospitality Management is committed to providing equal employment opportunities in compliance with all applicable laws and encourages all qualified candidates to apply.

Job Requirements

High school diploma or equivalent
minimum experience in a similar culinary leadership role
knowledge of kitchen operations and food safety standards
Food Handler’s Certification or willingness to obtain
strong leadership and communication skills
ability to work flexible hours including weekends and holidays
proficiency with kitchen and restaurant management software
ability to manage cost and labor budgets
strong organizational skills
ability to train and develop staff
excellent interpersonal skills
ability to maintain composure in high-pressure environments
commitment to diversity and equal employment opportunity

Job Qualifications

Must be able to read, speak, understand, and follow written and verbal instructions in English
reachable by email and able to communicate via phone
communicates information effectively and efficiently
excellent organizational skills and attention to detail
positive, results-oriented, team-player mentality
ability to perform duties professionally under pressure
knowledge of workplace safety procedures and Department of Health standards
Food Handler's Certification or ability to obtain
able to work a flexible schedule including weekends, nights, and holidays
familiarity with restaurant management software
understanding of human resource principles and supervisory skills
ability to train others effectively
excellent time management skills
excellent verbal and written communication skills
strong interpersonal and customer service skills
strong analytical and problem-solving capabilities
ability to exercise tact and ethics with vendors, co-workers, and customers
ability to maintain positive vendor relationships
degree in Hospitality, Culinary Management, or similar preferred
ability to execute recipes and service per company policy
excellent knife-handling skills
familiarity with Korean cuisine preferred

Job Duties

Manage labor and food cost daily
maintain awareness of budgetary goals and investigate budgetary misses
assist with costing all recipes regularly to ensure consistent profitability
complete weekly product orders and limit waste and spoilage
follow waste tracking system as directed by the Chef de Cuisine
inspect delivery of food to ensure highest quality
maintain positive and professional relations with vendors and staff
assist Chef de Cuisine in overseeing staffing needs and hiring decisions
hire, train, supervise, manage, coach, counsel, and evaluate culinary team members
participate in training Front of House staff on menu and food knowledge
prepare weekly schedule for hourly staff within budgetary guidelines
conduct pre-shift meetings and ensure team readiness
manage cooks and porters in daily responsibilities
ensure all items are prepared properly and timely for service
complete position checklists daily and accurately
enforce staff dress and grooming standards
train all new hires on kitchen expectations, recipes, quality, and presentation
collaborate on menu development, holidays, special events, and promotions
conduct line checks for Department of Health compliance and address violations
report maintenance and repair needs to General Manager
promote safe work habits and conduct safety investigations
review daily time punches and address time clock abuse
participate in community events and support corporate social responsibility
responsible for training new employees as assigned