Chef De Cuisine (Yoshitake 550 Madison)

About GHM's 550 Madison Project: Opening in 2026, Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project will bring together three distinct 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 is set to redefine immersive, transportive dining in Midtown Manhattan. The Chef de Cuisine (“CDC”) is expected to understand and execute Simon Kim’s vision for hospitality and David Shim’s vision for culinary, uphold the highest level of back of house service standards, and cultivate a sense of excellence. As the CDC, you will be expected to lead the industry in refinement and foster an esteemed culture of innate fun and fire at Yoshitake by delivering excellence while blurring the conventional lines between fine and casual dining. A positive attitude in the kitchen and the ability to create a gracious environment for customers & staff is of the utmost importance. The responsibilities of the CDC at Yoshitake  include but are not limited to menu planning, kitchen operations, developing recipes, financial responsibility, inventory control, food quality, and employee supervision. The CDC provides leadership training and hands-on management of the kitchen staff and positive interactions with customers while promoting a profitable and financially stable operation. Essential Job Duties & Responsibilities: Job duties and responsibilities include, but are not limited to the following: Culinary: Develop and implement operating standards for the Culinary Department. Sets guidelines for stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensure all menu items are prepared properly and timely for service daily. Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately. Oversee menu structure, offerings, titling, pricing with Executive Chef and Corporate Chefs. Develop featured items for holidays, special events, and promotions.  Hospitality: Promotes the core values and culture of Yoshitake  including but not limited to excellence in food and beverage, service, and hospitality.  Leads service. Actively engages in expediting, plating, and all kitchen stations during service.  Develops positive customer relationships and addresses customer service needs in tandem with the General Manager.  Finance: Develops and executes sales and profit plans in line with budgetary goals in tandem with the General Manager.  Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef. Cost all recipes regularly to ensure profitability targets are achieved. Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage Implement waste tracking system, as needed. Manage relationships with food vendors; continually drive low cost through purchasing strategy; Ensure all food products received meet the highest standards of quality. Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately. Establish inventory cycle with Executive Chef; ensure consistent, accurate and timely completion of inventory. Ensure the dry aging room is fully functioning. Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Executive Chef and Financial Controller.  Ensures proper team member coverage per the needs of business while maintaining target labor costs. Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation. Operations: Oversees daily restaurant administration including payroll, opening/closing administration, station assignments, daily walkthroughs, etc.  Ensure no members of staff are permitted to work if they are not suitably dressed or groomed. Manages hourly employees in their daily responsibilities at Yoshitake, providing clear, effective direction.  Ensure a profitable operation, procurement of the best and highest quality ingredients, and develop/retain strong vendor relationships. Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.  Plans, executes and communicates all promotions and company information effectively and efficiently. Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately. Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.  Ensures that all Yoshitake drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards. Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.  Participate in community events and helps to ensure corporate social responsibility goals of the company are met.  Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.  Qualifications: 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. 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. Familiarity with Korean cuisine preferred. New York State’s Pay Transparency Law requires employers to include a range of pay forall advertised job, promotion, or transfer opportunities. New York Pay Range $130,000 — $150,000 USD Benefits (with variation for full-time/part-time employment): Structured, generous compensation for all positions Comprehensive Medical, Dental, and Vision benefits Flexible Spending Account/Health Savings Account Commuter Benefits Referral Bonus Program Career Advancement Opportunities Employee Recognition Awards Employee Dining Discounts Paid Time Off 550 Madison fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status. Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at More detail about Sushi Yoshitake part of Gracious Hospitality Management, please visit

Created: 2025-09-22