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