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. 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.

Responsibilities

: Job duties and

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.