Sous Chef

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 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.

• 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