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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... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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