Sous Chef

About the Position
Gracious Hospitality Management (GHM) is a leading name in the luxury dining industry, celebrated for its Michelin-starred and James Beard-nominated restaurants. Our success is rooted in our commitment to balancing passion with profitability, and delivering unforgettable hospitality experiences.

GHM proudly holds an eight-year streak of Michelin stars for restaurants such as Piora, COTE Korean Steakhouse, and COTE Miami. We are currently seeking a talented and experienced Sous Chef to join our award-winning team at COTE Miami.

Compensation & Benefits

• Salary: $75,000 – $85,000

• Medical, Dental, and Vision Insurance

• Flexible Spending Account (FSA), Healthcare Savings Account (HSA), and Dependent Care FSA

• Commuter Benefits

• Paid Sick and Vacation Days

• Employee Dining Discounts

• And more!

Key Responsibilities

• Oversee day-to-day kitchen operations in collaboration with the Chef de Cuisine (CDC)

• Monitor food and labor costs, and investigate any budget discrepancies

• Conduct regular recipe costing to ensure consistent profitability

• Manage weekly food ordering to maintain optimal inventory levels while minimizing waste

• Implement and track waste reduction systems as directed

• Receive and inspect food deliveries to ensure top-quality products only

• Maintain strong, professional relationships with vendors and ensure quality control during deliveries

• Assist with back-of-house hiring, training, coaching, and team evaluations

• Prepare weekly schedules within labor budget and ensure coverage for service needs

• Lead pre-shift meetings to align staff and ensure readiness

• Supervise daily responsibilities of cooks and porters, offering clear guidance

• Conduct multiple daily line checks to ensure DOH compliance and food quality

• Participate in menu development, seasonal specials, events, and promotions

• Ensure kitchen cleanliness, organization, and labeling meets health and safety standards

• Report necessary maintenance and repairs to the General Manager

• Promote a safe work environment and lead incident investigations if necessary

• Monitor time punches and address attendance issues as needed

• Participate in company community initiatives and corporate responsibility efforts

• Take part in the onboarding and training of new hires

Our Expectations

• Embody and promote the COTE brand, values, and culture

• Uphold professionalism and respectful conduct at all times

• Maintain a polished, presentable appearance in line with company standards

• Follow all company policies, handbooks, and guidelines

• Participate in required training sessions, meetings, and development programs

• Ensure cleanliness, safety, and sanitation standards are always met

• Comply with local, state, and federal laws and regulations

Qualifications

• Strong English communication skills (written and verbal)

• Tech-savvy: Familiarity with restaurant management software, POS, inventory systems, Microsoft Office, and Google Workspace

• Excellent organizational, time-management, and leadership skills

• Calm and professional under pressure in a fast-paced environment

• Strong working knowledge of food safety and local health codes

• Food Handler’s Certification (or ability to obtain one)

• Willingness to work flexible hours, including weekends, nights, and holidays

• Understanding of HR practices and ability to lead, mentor, and train a diverse team

• Culinary degree or hospitality management education preferred

• Advanced culinary skills including knife handling, cooking methods, and recipe execution

• Experience with Korean cuisine is highly preferred

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