Executive Sous Chef - TAO Downtown Restaurant 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 venue’s 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
  
  TRAINING REQUIREMENTS:
• Tao Group Hospitality in-venue Executive Sous Chef training
  
  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 pe