Chef Sommelier

About the role

COMING SPRING 2026: 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. Comprehensive on-site training provided for qualified and eager candidates! 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. Please see below information on our hiring and interview process: Interview Phase: Resume screening and interviews. There will be open calls scheduled the week of 2/9/26 and 2/16/26. Selected candidates will receive an invite to attend. Hiring Phase: Post-open calls, candidates will receive welcome and onboarding emails from the People and Culture team. Training Phase: New hires will train several weeks in advance of the anticipated opening date of 550 Madison. Pre-Opening: New hires should expect the friends and family service during regular dinner hours during this phase. Grand Opening: The restaurant will celebrate its grand opening and transition into full daily operations. 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

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