Sous Chef - Beauty & Essex 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! 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. Job Responsibilities 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. 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 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. About Us Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. The company operates branded locations across the globe, featuring a collection of widely recognized hospitality brands including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors. With over 25 years of industry experience, Tao Group Hospitality consistently sets the bar for guest experiences by delivering unforgettable entertainment with innovation and creativity at the core. The company strives to exceed expectations and continually reinvent the future of hospitality through its owned operations as well as joint venture and managed properties. Job Info Job Identification 8690 Job Category Culinary Management Posting Date 05/05/2026, 06:44 PM Job Schedule Full time Locations 146 Essex Street, New York, NY, 10002, US #J-18808-Ljbffr Tao Group