Executive Sous Chef New York

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical Dental and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE BUT ARE NOT LIMITED TO:

• Ensuring the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house and the entire venue.
• Assists in the decision-making process for interviewing hiring and training new applicants.
• Responsible for the scheduling growth opportunities and team member development of heart-of house team members.
• Works with GM to create job performance reviews.
• Responsible for heart-of-house operations to ensure safety quality recipe accuracy and financial profitability.
• Responsible for the execution of regular service catering take-out delivery and all in/off-venue events.
• Possesses in-depth knowledge of operational systems which includes payroll inventory and purchasing.
• Participates in reviewing the venues monthly Profit & Loss statement.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal state and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal state and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Possesses in-depth knowledge of all recipes and food menus and maintains station recipe books.
• Organize develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Assists in overseeing the replacement or repair of all breakage and damage to equipment or furniture.
• Attends leads and participates in any training sessions departmental meetings or daily pre-shift meetings.
• Learn by listening observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue Tao Group Hospitality its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned
  

EDUCATION/WORKING KNOWLEDGE:

• Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning ability to coach build a team problem solve and leadership skills required.
• Demonstrated financial acumen with P&L statements and labor models is desirable.
• Must be organized self-motivated and proactive with strong attention to detail.

• Proficient with computers (Microsoft Products) POS and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions