Dim Sum Operations Lead

Tao Group Hospitality; New York (NY); On-site; USD 70,000 - 90,000; 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

Pet Insurance

Employee Discounts

TAO Marketplace

Job summary

Tao Group Hospitality is seeking a Culinary Supervisor to lead the Dim Sum department, ensuring quality, efficiency, and compliance with health standards across the venue. You will oversee prep, production, and service, while coaching staff to develop skills and maintain excellent guest experiences.

The role requires strong leadership in a fast-paced environment, with focus on menu development, training, and adherence to company standards across multiple events and locations as needed.

Qualifications

• Minimum 2-3 years supervisory/management experience in a high-volume kitchen.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.

Responsibilities

• Maintain professional appearance standards.
• Oversee kitchen operations and ensure quality and accuracy.
• Organize and produce new recipes for potential menu items and specials.
• Coordinate prep, production and service for multiple locations where applicable.
• Coach heart-of-house employees to develop their abilities.
• Ensure SOPs are followed and compliance with health regulations.

Skills

Culinary supervision

Team leadership

Menu planning

Coaching & development

Education

Associate degree in Culinary Arts

Tools

POS systems

Job description

Tao Group Hospitality is seeking a Culinary Supervisor to lead the Dim Sum department, ensuring quality, efficiency, and compliance with health standards across the venue. You will oversee prep, production, and service, while coaching staff to develop skills and maintain excellent guest experiences.

The role requires strong leadership in a fast-paced environment, with focus on menu development, training, and adherence to company standards across multiple events and locations as needed.