Culinary Research and Development Sous Chef

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 Culinary Research and Development Chef  is responsible for assisting in developing recipes, refining cooking techniques and steps of fermentation, exploring ingredients, improving beef dry-aging program, vetting food  vendors (beef, seafood, chicken & produce) and conducting daily/weekly tastings. Accountable for assisting with  COTE & COQODAQ fermentation departments. Ensures superior and consistently high quality products.  Reports directly to the Research and Development Chef. 

The Culinary Research & Development Chef must possess 4-5 years of Korean fine dining experience and cooking skills.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Operations:

• The Culinary Research and Development Chef must possess 4-5 years of Korean cuisine cooking experience. They must also display a strong interest in Korean cuisine and culture. 
• 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 Research and Development Chef to develop and manage a portfolio of R&D projects linked to key guest and Company needs .
• Assist the Research and Development Chef in developing new menu items for COQODAQ lunch/brunch.
• Collaborate with the Research and Development Chef to develop new menu recipes for new restaurant concepts.
• Assist the Research and Development Chef 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 COTE’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.
• Assist with purchasing of local fermentation equipment and oversee setup of fermentation facilities.

Standards:

• Display knowledge of Cote & COQODAQ 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 guests, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participat