550 Madison
hospitality
ExecutiveSousChef(COTE550Madison)
“Executive Sous Chef (COTE 550 Madison) at 550 Madison. Skills: menu plans, recipes, inventory control, food quality, employee supervision, line checks, DOH violations, payroll, time punches, scheduling, performance evaluations, discipline and termination, steps of service, cooking techniques, ingredients, equipment, procedures. Oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. Provide l”
What You'll Achieve.
ensure DOH; meet and exceed standards
Industry & Context.
analytical and problem-solving skills; Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems
Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required), maintain professionalism and composure under pressure and in a high-paced and at times stressful environment, maintain professionalism when working under stress
What They're Looking For.
Must Have
Ability to read, speak, understand, follow written directions, and verbal instructions in English, Reachable by email and able to communicate via phone, 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), 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
Nice to Have
Degree in Hospitality, Culinary Management, or similar subject preferred, Familiarity with Korean cuisine preferred
What You'll Do.
Oversee all aspects of the kitchen such as menu plans
financial responsibility
and employee supervision
Provide leadership and hands-on training of all kitchen staff
Conduct line checks multiple times per day when on duty to ensure DOH
Address all DOH violations immediately
Reviews and approves payroll for Back of House
reviews daily time punches for address time clock abuse (clocking in early or late) via coaching and/or documentation
and evaluates all members of the culinary team
Schedules kitchen staff
assigning roles based on experience and skills
Supervises work product from kitchen and back-of-house staff
Conducts performance evaluations that are timely and constructive
Handles discipline and termination of employees as needed and in accordance with restaurant policy
Execute steps of service in adherence with company policy
Execute recipes and service in adherence with company policy
How You'll Work.
Team & Collaboration
Works directly with the Chef de Cuisine (“CDC”) and Executive Chef; Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team; Schedules kitchen staff, assigning roles based on experience and skills; Supervises work product from kitchen and back-of-house staff; Conducts performance evaluations that are timely and constructive; Handles discipline and termination of employees as needed and in accordance with restaurant policy; Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards; Ability to effectively train others; 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
Communication Scope
Ability to read, speak, understand, follow written directions, and verbal instructions in English; Reachable by email and able to communicate via phone; Communicates information effectively and efficiently; Excellent verbal and written communication skills; Excellent interpersonal and customer service skills
Process & Methodology
resource planning
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