Sous Chef - TAO Restaurant Los Angeles

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!

Responsible for supervising 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: 

•  Ensures the needs of the guests are accommodated. 
• Ensures the general cleanliness of the heart-of-house, and the entire venue. 
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. 
• Responsible for the scheduling of assigned departments (where applicable). 
• Participates in growth opportunities and team member development of all heart-of-house team members. 
• Ensures safety, quality, and recipe accuracy. 
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. 
• 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. 
• Responsible for all mechanical systems being 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. 
• Responsible for checking cover counts, BEOs, and/or Fire Sheets. 
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. 
• Proficient with all operational systems, which include payroll, inventory, and purchasing. 
• 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. 
• Participates 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 
   

TRAINING REQUIREMENTS: 

• Tao Group Hospitality in-venue sous chef training 
   

EDUCATION/WORKING KNOWLEDGE: 

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.  
• 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. 
• Must be organized, self-motivated, and proactive with strong attention to detail. 
• Proficient with computers (Microsoft Products), POS, and HRIS technology.