Chef De Cuisine; COTE Madison

About GHM's 550 Madison Project

Opening in 2026, Gracious Hospitality Management’s 550 Madison project is a multi-level, 15,000-square-foot dining destination inside the iconic Sony building. The project will bring together three 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 aims to redefine immersive, transportive dining in Midtown Manhattan.

The Chef de Cuisine (CDC) is expected to understand and execute Simon Kim’s hospitality vision and David Shim’s culinary vision, uphold the highest back-of-house service standards, and cultivate a sense of excellence. As the CDC, you will lead the industry in refinement and foster a culture of innate fun and fire at COTE by delivering excellence while blurring the lines between fine and casual dining.

A positive attitude in the kitchen and the ability to create a gracious environment for customers and staff are essential.

Job duties and responsibilities include, but are not limited to the following:

• Develop and implement operating standards for the Culinary Department.
• Set guidelines for stocking, ordering, and purchasing of ingredients to ensure freshness while minimizing spoilage and waste.
• Oversee kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specifications or requests; ensure all menu items are prepared properly and timely for service.
• Establish line check procedures to ensure DOH compliance multiple times daily; conduct line checks when on duty and address DOH violations immediately.
• Oversee menu structure, offerings, titling, and pricing with the Executive Chef and Corporate Chefs; develop featured items for holidays, special events, and promotions.

• Promote the core values and culture of COTE, including excellence in food, beverage, service, and hospitality.
• Lead service; actively engage in expediting, plating, and all kitchen stations during service.
• Develop positive customer relationships and address service needs with the General Manager.

• Develop and execute sales and profit plans aligned with budgetary goals in tandem with the General Manager.
• Maximize profitability through effective food and labor cost controls, monitor budgets and overtime, and report discrepancies to the Executive Chef.
• Cost all recipes to ensure profitability targets are met.
• Oversee purchasing, establish order guides with pars, and schedule ordering and delivery to minimize waste.
• Implement waste tracking as needed and manage relationships with vendors to ensure quality and cost efficiency.
• Maintain GL accuracy for culinary products; establish invoicing procedures and address discrepancies promptly.
• Establish inventory cycles with the Executive Chef; ensure accurate and timely inventory completion.
• Ensure the dry aging room is fully functioning.
• Maintain financial reporting tools as directed by the Executive Chef and Financial Controller.
• Ensure appropriate team coverage and monitor labor costs; review time punches for accuracy.

• Oversee daily restaurant administration including payroll, opening/closing procedures, station assignments, and daily walkthroughs.
• Ensure staff dress and grooming standards are followed.
• Manage hourly employees with clear, effective direction.
• Ensure a profitable operation with high-quality ingredients and strong vendor relationships.
• Establish systems of accountability, provide feedback, coaching, and disciplinary action as needed.
• Plan and communicate promotions and company information efficiently.
• Conduct DOH walk-throughs multiple times per day and address violations promptly.
• Promote safety, document accidents, and investigate root causes to maintain a safe work environment.
• Educate all team members on products and services; offer regular service classes.
• Ensure recipes and procedures are followed to maintain quality standards.
• Authorize maintenance or repairs within budget and participate in community and CSR goals.
• Continually develop knowledge through workshops, publications, and professional networks.

• Ability to read, speak, understand, and follow written and verbal instructions in English; able to communicate by email and phone.
• Strong organizational skills, attention to detail, and a positive, team-oriented attitude.
• Ability to work under pressure in a fast-paced environment; maintain professionalism and composure.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or ability to obtain per regulations or policy.
• Flexible schedule including weekends, nights, and holidays; reasonable accommodations for religious beliefs will be considered.
• Experience with restaurant management software (POS,…