Jobs at Gracious Hospitality Management (Now Hiring) — 5 open

Job Summary:

The Research and Development Sous Chef supports the innovation and execution of culinary research and development initiatives across COTE and COQODAQ. This role assists in developing and refining recipes, optimizing cooking techniques and fermentation processes, advancing the beef dry-aging program, sourcing and evaluating food vendors (including beef, seafood, poultry, and produce), and conducting daily and weekly product tastings.

The Research and Development Sous Chef also collaborates with the fermentation departments to support new concepts, product development, and menu innovation while ensuring consistently exceptional quality and adherence to culinary standards. This position reports directly to the Research and Development Chef and the VP of Culinary Development.

Essential Job Duties & Responsibilities:

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

Operations:

• Proactively work with the Research and Development Chef  in developing concepts within current food trends to demonstrate company flavors, technology, and strategic platforms.
• Assist in creating fermentation programs and recipes that are suitable for current restaurant locations.
• Assist in creating and developing current fermentation recipes.
• Work with the Director of Research and Development to develop and manage a portfolio of R&D projects linked to key guest and Company needs .
• Assist the Director of Research and Development in developing new menu items for GHM entities.
• Collaborate with the Director of Research and Development to develop new menu recipes for new restaurant concepts.
• Assist the Director of Research and Development in creating and building current culinary structure.
• Promotes and practices safe work habits through training, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Perform daily, or at a minimum 3 tastings per week.
• Actively support the team culture, and help to achieve Simon Kim’s vision, values and goals for cuisine.
• Travel domestically and internationally as required to support local operations and meet with vendors.

Staff Management: 

• Train, supervise, manage, coach, counsel, and evaluate all members of the culinary team on how to execute fermentation recipes and cooking techniques.
• Participate in training of Front of House staff as it pertains to menu, food knowledge, and fermentation techniques.
• Establish regular communication with the Back of House team, including pre-shifts, meetings, trainings, etc.
• Ensure all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish.
• Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with Company’s  hiring policies.

Finance & Purchasing

• Cultivate positive, professional relations with vendors including interactions on local properties with Back of House kitchen staff to streamline purchasing, ingredient acquisition, ordering, receiving, and storage based on cost and seasonality.
• Maintain and establish relationships with local and international research and development vendors to ensure the Company receives the best quality ingredients at competitive pricing.
• Assist with purchasing of local fermentation equipment and oversee setup of fermentation facilities.

Standards:

• Upholds GHM's mission to delight our customers. 
• Consistently performs actions that positively impact the customer experience, and identifies opportunities to delight in all planning and processes.
• Display knowledge of Cote & COQODAQ brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with guests, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• 4-5 years of fine dining or Michelin experience is required. High volume cooking experience in select kitchens would be a bonus.
• Korean language fluency and interest and knowledge on Korean cuisine and culture is a bonus
• Having worked in a high level kitchen in a NYC based restaurant is preferred.
• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• 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, practices, and procedures.
• Ability to execute steps of service in adherence with company policy.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills when it comes to recipe development and date gathering.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy. 
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Hold a valid passport and ability to travel internationally.