Executive Sous Chef - Crane Club Restaurant New York

Culinary Management 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

TAO Marketplace

Employee Discounts

Time off 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, BUT ARE NOT LIMITED TO:

Ensuring the needs of the guests are accommodated

Ensures the general cleanliness of the heart-of-house, and the entire venue

Assists 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

Works 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

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 Executive Sous Chef training

EDUCATION/WORKING KNOWLEDGE:

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:

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

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.