Chef Sommelier (550 Madison)

We are seeking to hire dynamic and experienced team members to join our award winning hospitality team as Gracious Hospitality Management expands our operations to our newest project, 550 Madison.

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 brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar 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.

Job Summary:

The Chef Sommelier is a dynamic hospitality professional responsible for assisting the Beverage and Management teams on all aspects of the wine program in their designated concept within 550 Madison: providing input into the restaurant’s wine list, sales of wine and beverages and graceful service thereof, cultivating strong customer relationships, and coaching of of the sommelier team. The Chef Sommelier should have an expert understanding of major regional wine laws, appellations, grape varieties, harvest times, elevation, climate, soil, and fermentation processes.

Essential Job Duties & Responsibilities:

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

Acts as a dining room captain while in service and assists other departments to ensure excellence.

Along with the Wine Director, acts as point person for questions on wine service protocols and SOP’s, and provides feedback to the Wine Director on areas of improvement for wine service.

Actively upholds steps of wine service and principles of customer interaction for the sommelier, bar, and server teams by providing coaching and direct feedback as appropriate.

Develops, implements, and drives wine programs and promotions to build repeat customer business and grow word of mouth.

Works with the Wine Director and management teams to set sales and revenue targets, and helps drive topline sales with sommelier and line level teams.

Shares wine knowledge and encourages the Front of House team to develop their wine knowledge further through regular training; assists the Wine Director in conducting biannual wine service classes, contributes to COTE College sessions, and drives extracurricular wine education for the service team.

Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PX’s.

Ensures all wines are stored, presented, and served to the required standards.

Recommends wines to customers based on price, personal taste, and food selection.

Oversees the serving and storage of wine.

Has full knowledge of wine and food menu items in order to make effective sales that enhance both the business and customer experience.

Accurately takes and enters orders and communicates flow with servers, management, and chefs.

Effectively uses point of sale systems and other restaurant technology to account for all sales.

Grills steak cuts to specification with elegance and finesse.

Addresses and resolves customer issues with a positive attitude and notifies management of resolutions.

Adheres to high standards of cleanliness and maintenance.

Maintains all service tools including decanters, wine keys, and serviettes.

Reports to each scheduled shift on time, in uniform, and ready to work.

Assists other stations or areas of the restaurant when requested by management.

Responsible for training new employees as assigned.

Performs administrative duties as detailed below.

Acts as a role model for outstanding service and leads the department in preparation, execution, and breakdown.

Regularly reports into management on department performance including positive feedback, constructive feedback, and any issues on facilities, personnel, or product and hospitality.

Administrative Duties:

Wine program administrative responsibilities include, but are not limited to the following:

Under the direction of the Wine Director, acts as point person on administrative tasks for the sommelier team; assigns tasks to the sommelier team as appropriate; ensures that tasks are completed fully and in a timely fashion.

In coordination with the Wine Director, takes ownership of beverage programming for special events; communicates with LP customers to confirm selections and ensures product is ordered and set aside in a timely manner.

Oversees and delegates the creation and upkeep of wine educational materials as directed by the Wine Director.

Oversees ordering of BTG, omakase pairing, and event wines in collaboration with the Wine Director.

Assists the Wine Director in creating, maintaining, and developing the wine program.

Assists the Wine Director with invoicing and other areas of financial accountability and analysis.

Oversees the inspection of all incoming orders and invoices for accuracy. Ensures no product is damaged or incorrect.

Stocks and organizes all wine inventory.

Oversees the sommelier team in updating the wine list; audits said list to ensure accuracy in spelling, list formatting, and naming protocols.

Standards:

Display knowledge of GHM brands, 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.

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 participate in all scheduled meetings, training sessions, and continuing education activities.

Take care of all company property.

Maintain safety, cleanliness, and sanitation standards.

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

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.

Must be of legal age to serve alcohol.

Certification for responsible alcohol service or ability to obtain within 6 months.

Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.

Ability to execute steps of service in adherence with company policy.

Excellent interpersonal and customer service skills.

Excellent communication with management and teammates.

WSET Level 3 or higher or CMS Certified Sommelier pin preferred.

• New York State’s Pay Transparency Law requires employers to include a range of pay for
• all advertised job, promotion, or transfer opportunities.

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