Sous Chef - MC Restaurant New York

Tao Group Hospitality 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:

• Ensuring the needs of the guests are accommodated.
• Ensuring the general cleanliness of the heart-of-house, and the entire venue.
• Participating 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.
• Ensuring safety, quality, and recipe accuracy.
• Managing the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensuring Department of Health and company sanitation standards.
• Ensuring that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaching and developing 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.
• Ensuring all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensuring 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.
• Ensuring the completion of all opening and closing procedures as prescribed by the company.
• Ensuring expediting standards.
• Communicating 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:

• Must have strong problem-solving skills
• Ability to work under pressure and meet deadlines
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Excellent written and verbal communication skills required
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs.
• Small to medium office environment
• Office, casino, nightclub, bar, lounge, and/or restaurant working environment
• 5-25% local travel (United States)
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to company standards
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner