Sous Chef (COTE 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 an acclaimed hospitality company recognized for delivering exceptional dining experiences through its portfolio of innovative restaurant concepts. With a commitment to excellence and a reputation for culinary artistry, Gracious Hospitality Management is poised to launch its most ambitious project yet at 550 Madison, an iconic location within the landmark Sony building in Midtown Manhattan. This newest venture spans multiple levels and covers 15,000 square feet, creating a vibrant and immersive dining destination. It features three distinct establishments: the second New York outpost of the Michelin-starred COTE Korean Steakhouse, the versatile all-day multi-bar and dining concept named Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, known as Sushi Yoshitake. Designed by the renowned Rockwell Group with collaboration from Yoshio Itai on the sushi concept, 550 Madison promises to redefine upscale dining with a blend of artistry, innovation, and cultural authenticity. The project will open in Spring 2026 and offers comprehensive on-site training to qualified candidates eager to join this award-winning team. Opportunities for career growth abound thanks to the company’s dynamic and supportive work environment.

The position available is for a Sous Chef, a critical leadership role within the culinary department. The Sous Chef will assist the Chef de Cuisine (CDC) in managing daily kitchen operations to ensure the highest standards in food quality, cost control, and consistency are met. This role requires hands-on involvement in maintaining labor and food costs, recipe costing to ensure profitability, managing product orders, overseeing inventory control to limit waste and spoilage, and ensuring top-quality ingredient delivery. The Sous Chef also plays a pivotal role in hiring, training, supervising, and coaching the culinary team, participating in menu development, conducting quality control checks, and maintaining compliance with safety and health regulations. The candidate must be able to thrive in a fast-paced, high-pressure environment, exemplifying professionalism and leadership.

The hiring process involves interview phases including resume screening and open call interviews scheduled in February 2026. Selected candidates will proceed to onboarding and receive comprehensive training in preparation for the grand opening and full daily operations. The anticipated salary range for this role is $90,000 to $105,000 USD, reflecting a structured and generous compensation package. Benefits include comprehensive medical, dental, and vision coverage, flexible spending accounts, commuter benefits, career advancement opportunities, employee recognition awards, dining discounts, and paid time off. Gracious Hospitality Management is an equal opportunity employer dedicated to diversity, inclusion, and providing reasonable accommodations for applicants requiring assistance.

Job Requirements

High school diploma or equivalent
prior experience as a sous chef or in a similar culinary leadership role
food handler’s certification or ability to obtain
ability to work flexible hours including nights, weekends, and holidays
excellent communication skills
strong organizational and multitasking abilities
knowledge of local health and safety regulations
proficiency with restaurant management software
leadership and supervisory experience
ability to maintain composure in high-stress environments
ability to train and mentor staff
positive team player attitude
good problem-solving skills
ability to maintain professional grooming and appearance
commitment to workplace safety
legal authorization to work in the United States

Job Qualifications

Ability to read, speak, understand, follow written directions, and verbal instructions in English
ability to communicate effectively via email and phone
excellent organizational skills and attention to detail
positive, results-oriented, team-player mentality
ability to maintain professionalism and composure under pressure in a high-paced environment
knowledge of workplace safety procedures and local Department of Health standards
Food Handler’s Certification or ability to obtain
flexible schedule including weekends, nights, and holidays
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 and procedures
demonstrated leadership and supervisory skills
ability to train others effectively
excellent time management skills with a proven ability to meet deadlines
strong verbal and written communication skills
excellent interpersonal and customer service skills
strong analytical and problem-solving skills
ability to apply logical or scientific thinking to problems
ability to exercise tact, courtesy, and ethics with vendors, co-workers, and customers
ability to maintain positive relationships with third-party vendors
degree in Hospitality, Culinary Management, or similar preferred
ability to execute recipes and service adhering to company policy
excellent knife-handling skills and understanding of cooking techniques, ingredients, equipment, and procedures
familiarity with Korean cuisine preferred

Job Duties

Manage labor and food cost daily
maintain awareness of budgetary goals and investigate causes of budgetary misses
assist with costing all recipes regularly to ensure consistent profitability
complete weekly product orders to limit waste and spoilage
follow waste tracking system as directed by the CDC
inspect delivery of food ensuring high quality and reject sub-par products
maintain positive and professional vendor relations
assist CDC in staffing activities including hiring and interviewing
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 and ensure proper coverage
conduct pre-shift meetings ensuring team preparedness
manage daily responsibilities of cooks and porters
ensure all items are prepared properly and timely
complete position checklists daily and accurately
enforce grooming and dress standards
train new hires on kitchen expectations, recipes, quality, and presentation
collaborate with CDC on menu development and special events
conduct multiple daily line checks to ensure Department of Health compliance and address violations
inform General Manager of maintenance or repair needs
promote and practice workplace safety and conduct safety incident investigations
review daily time punches for accuracy and address time clock abuse
participate in community events and support corporate social responsibility goals
responsible for training new employees as assigned