Executive Sous Chef - Crane Club Restaurant New York

Crane Club Sous ChefTao 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 and family forming support and resources, pet insurance, TAO marketplace, employee discounts, 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 ensuring the needs of the guests are accommodated, ensuring the general cleanliness of the heart-of-house and the entire venue, assisting 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, working 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, learns 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, assists and/or completes additional tasks as assigned.Training requirements include Tao Group Hospitality in-venue Executive Sous Chef training.Education/working knowledge includes 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 include ability to write, read, and verbally communicate, must be able to move quickly, must be able to push and lift up to 75 lbs. with or without assistance, must be able to stand for extended periods of time, work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, office, casino, nightclub, bar, lounge, and/or restaurant working environment, exposure to hot kitchen elements or cleaning materials, office, casino, nightclub, bar, lounge, and/or restaurant working environment, 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, 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, ability to maintain confidentiality, ability to handle a fast-paced, busy, and somewhat stressful environment.About Tao Group Hospitality: 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, Cathdrale, 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 9476, Job Category Crane Club New York, Posting Date 09/08/2026, 10:36 PM, Job Schedule Full time, Locations 85 10th Avenue, New York, NY, 10011, US, Minimum Salary 85000, Remote No.