Chef de Cuisine: Culinary Leader & Menu Innovator

Tao Group Hospitality; New York (NY); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision Coverage

401(k) with Employer Match

Life and Disability Insurance

Ancillary Insurance Plans

Employee Assistance Program

Fertility & Family Forming Support

Pet Insurance

Employee Discounts

TAO Savings Marketplace

Time off

Job summary

Tao Group Hospitality seeks an experienced Chef de Cuisine/Sous Chef to lead daily heart-of-house operations at a high-volume NY venue. You will drive scheduling, training, and performance reviews with a focus on safety, quality, and profitability.

Candidates should have 5+ years in a Chef role and a Culinary Arts associate degree (or equivalent). Strong leadership, menu planning, and proficiency with POS systems are essential.

Qualifications

• Minimum 5 years in a Chef de Cuisine or Sous Chef role in a high-volume kitchen.
• Two-year associate degree in Culinary Arts or equivalent experience preferred.
• Strong menu planning and leadership skills; ability to coach and build a team.
• Demonstrated financial acumen with P&L and labor models is desirable.
• Organized, self-motivated and detail-oriented with quality focus.
• Proficient with computers and POS systems.

Responsibilities

• Oversee heart-of-house operations and develop team members.
• Assist in interviewing, hiring, and training new applicants.
• Schedule and grow team; conduct performance reviews with GM.
• Ensure safety, quality, recipe accuracy, and profitability.
• Execute regular service, catering, take-out, and events.
• Maintain knowledge of all recipes and menus; lead menu development.
• Lead training sessions and daily pre-shift meetings.

Skills

Menu planning

Coaching

Team building

Leadership

Problem solving

Communication skills

Kitchen operations

Computers / POS tech

Education

Associate degree in Culinary Arts

Tools

POS systems

Microsoft Office / computers

Job description

Tao Group Hospitality seeks an experienced Chef de Cuisine/Sous Chef to lead daily heart-of-house operations at a high-volume NY venue. You will drive scheduling, training, and performance reviews with a focus on safety, quality, and profitability.

Candidates should have 5+ years in a Chef role and a Culinary Arts associate degree (or equivalent). Strong leadership, menu planning, and proficiency with POS systems are essential.