Sous Chef - TAO Restaurant Las Vegas

Culinary Supervisor

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, and 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).
• Participating 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 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.
• Possessing in-depth knowledge of all recipes, and food menus and maintaining station recipe books.
• Organizing, developing, and producing 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.
• Participating in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attending, leading, and participating in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learning by listening, observing other team members, and sharing knowledge while leading by example.
• Portraying a positive and professional attitude.
• Demonstrating knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Working as part of a team and providing help and support to all fellow team members.
• Assisting and/or completing 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 required.
• 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 HRIS technology.

Skills / physical demands / work environment / schedule:

• Ability to write, read, and verbally communicate.
• Must have strong problem-solving skills.
• Excellent written and verbal communication skills required.
• Ability to work under pressure and meet deadlines.
• Must have good positive energy throughout the day.
• Must be able to read the computer monitors and print legibly.
• Must be able to 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. with or without assistance.
• Small to medium office environment.
• Office, casino, nightclub, bar, lounge, and/or restaurant working environment.
• 5-25% local travel (United States).
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume.
• 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 a high level of confidentiality.
• Ability to handle a fast-paced, busy, and somewhat stressful environment.