Line Cook (COTE 550)

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.

550 Madison is hosting an Open Call Hiring Event and we want to meet you! If you're looking to work in either Back or Front of House roles — this is your chance to learn more about our team, our culture, and the exciting opportunities we have available.

DETAILS:

📍 Location: 550 Madison Avenue

550 Madison Ave
New York, NY 10022

**Upon arrival, please use the main entrance of Bar Chimera.

📅 Date: Monday, June 15, 2026
⏰ Time: From 10:00am to 2:00pm

What to bring:
– A copy of your resume (if you have one)
– A great attitude and passion for hospitality

Feel free to arrive at any time between 10 AM and 1PM. Kindly note that there may be a wait depending on when you arrive, we strongly recommend coming as early as possible.

We can’t wait to meet you!

550 Madison está organizando un evento de contratación abierta y ¡nos encantaría conocerte! Si estás buscando trabajar en puestos de atención al público (Front of House) o en áreas de apoyo y operación (Back of House), esta es tu oportunidad para conocer más sobre nuestro equipo, nuestra cultura y las emocionantes oportunidades que tenemos disponibles.

DETALLES:
📍 Ubicación: 550 Madison Avenue

550 Madison Ave
New York, NY 10022

**A su llegada, por favor utilice la entrada principal de Bar Chimera.

📅 Fecha: Lunes, 15 de junio de 2026.

⏰ Horario: De 10:00 a. m. a 2:00 p. m.

Qué traer:
– Una copia de tu currículum (si tienes uno)
– Una gran actitud y pasión por la hospitalidad

Puedes llegar en cualquier momento entre las 10:00 a. m. y la 1:00 p. m. Ten en cuenta que puede haber tiempo de espera dependiendo de la hora en que llegues.

¡Estamos deseando conocerte!

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Their principal goal is to provide the highest quality meals that meet the CDC’s exact specifications, while maintaining clean and orderly kitchen and BOH areas to the highest health and sanitation standards. Line Cooks work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer happiness and restaurant growth.

Essential Job Duties & Responsibilities:

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

• Sets up all assigned stations with appropriate mise en place in advance of service. Station and kitchen is clean, stocked, and ready for action.
• Attends all assigned pre-shift meetings, and puts out dishes for line check according to company standards.
• Prepares menu items in cooperation with the kitchen team, at the direction of the chefs.
• Follows all allergy protocols and modifies dishes at the direction of the chefs. Avoids cross contamination by adhering to preparation standards set by the CDC.
• Ensures that all dishes are prepared according to both quality and timing standards. Actively restocks ingredients at the workstation and meets prep times for smooth delivery while in service.
• Labels, stocks, and organizes inventory.
• Maintains a neat, orderly, and safe work station while in service.
• Works efficiently with kitchen team members and complies with company procedures and food safety standards.
• Keeps utensils and equipment clean and sanitary at all times.
• Maintains a positive and professional approach with all front of house and back of house coworkers and customers. Does not engage in horseplay.
• Breaks down stations fully. Reports waste to chefs on duty. Cleans and sanitizes work stations prior to departing the shift.
• 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.Is quick, diligent, and willing to improve.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote 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 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: