Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers.

GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse COTE Miami. The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

Responsibilities

: Job duties and

include, but are not limited to the following: Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses. Assist with costing all recipes regularly to ensure consistent profitability is achieved. Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage.

Follow waste tracking system, as directed by the CDC. Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product. Maintain positive and professional relations with vendors, including interactions on property with our staff.

Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires. Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team. Participate in training of Front of House staff as it pertains to menu and food knowledge.

Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDC’s approval in timely manner on a weekly basis. Conduct pre-shift meetings and ensure team is prepared for each and every shift.

, providing clear, effective direction. Ensure that all items are prepared properly and timely for service daily. Ensure all position checklists are completed daily and accurately.

Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed. Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish. Collaborate with CDC for menu development, holiday items, special events and promotions.

Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards. Inform the General Manager of any maintenance or repairs needed. Promotes and practices safe work habits through trainings, 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.

Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation. Participate in community events and helps to ensure corporate social responsibility goals of the company are met. Responsible for training new employees as assigned.

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 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 customers, management, and teammates.