Executive Sous Chef - Hakkasan Restaurant Las Vegas

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 representa