Dim Sum Kitchen Supervisor – High-Volume Leader

Tao Group; New York (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401(k) Retirement Program withEmployer

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!

Job summary

TAO Group Hospitality in New York seeks an experienced Culinary Supervisor to lead the Dim Sum department, ensuring Tao quality standards and health regulations are met. You will coordinate prep, production and service for multiple venues as needed.

You’ll hire and train staff, coach heart-of-house teams, manage schedules, and work closely with chefs to develop menus and recipes while maintaining SOP compliance in a fast-paced, high-volume setting.

Qualifications

• 2-3 years supervisory/management experience in a high-volume kitchen.
• Associate degree in Culinary Arts or equivalent work experience preferred.
• Strong leadership, coaching, and team-building skills.
• Proficient with computers (MS Office) and POS systems.

Responsibilities

• Manage Dim Sum department to Tao quality standards and health regulations.
• Oversee prep, production and service for quality and accuracy.
• Organize service based on cover count and event sheets (BEOs).
• Interview, hire and train new staff; develop team members.
• Coach heart-of-house employees and ensure SOP compliance.
• Coordinate with Chefs at other locations for pars/delivery as needed.

Skills

Menu planning

Team leadership

Coaching & development

Problem solving

Food safety knowledge

POS systems / Microsoft Office

Education

Associate degree in Culinary Arts

Culinary degree or equivalent experience

Tools

POS systems

Microsoft Office

Job description

TAO Group Hospitality in New York seeks an experienced Culinary Supervisor to lead the Dim Sum department, ensuring Tao quality standards and health regulations are met. You will coordinate prep, production and service for multiple venues as needed.

You’ll hire and train staff, coach heart-of-house teams, manage schedules, and work closely with chefs to develop menus and recipes while maintaining SOP compliance in a fast-paced, high-volume setting.