Executive Chef: Lead Creative Menus, Teams & Profit

Tao Group Hospitality; Town of Florida (NY); On-site; USD 140,000 - 210,000; Full time

Benefits offered by this job

Medical/Dental/Vision Coverage

401(k) Match

Life & Disability Insurance

Ancillary Insurance

Employee Assistance Program

Fertility & Family Support

Pet Insurance

Employee Discounts

Savings Marketplace

Paid Time Off

Job summary

Tao Group Hospitality is seeking an experienced Executive Chef to lead the heart-of-house team in a high-volume venue. You will manage staff, guarantee food quality, control costs, and work with the General Manager to drive profitability.

The role demands 8+ years in senior culinary roles, strong leadership, and solid financial acumen. Requires a two-year culinary degree or equivalent experience and proficiency with POS systems and Microsoft tools. On-site leadership is essential.

Qualifications

• 8+ years in executive chef/senior sous roles in high-volume kitchens
• Two-year associate degree in Culinary Arts or equivalent work experience preferred
• Strong menu planning, coaching, and leadership skills required
• Demonstrated financial acumen with P&L statements and labor models
• Organized, self-motivated, proactive with strong attention to detail
• Proficient with computers (Microsoft) and POS systems

Responsibilities

• Oversee heart-of-house operations and staff coaching under GM guidance
• Ensure cleanliness and safety standards across the venue
• Lead interviewing, hiring, and training of new team members
• Manage scheduling, development opportunities, and performance reviews
• Oversee food quality, recipe accuracy, and cost controls
• Supervise service, catering, take-out, and off-venue events
• Maintain knowledge of menus and venue operations; enforce policies

Skills

Executive Chef

Team Leadership

Menu Planning

Financial Acumen

P&L Knowledge

Education

Associate degree in Culinary Arts

Tools

POS Systems

Computer Literacy

Job description

Tao Group Hospitality is seeking an experienced Executive Chef to lead the heart-of-house team in a high-volume venue. You will manage staff, guarantee food quality, control costs, and work with the General Manager to drive profitability.

The role demands 8+ years in senior culinary roles, strong leadership, and solid financial acumen. Requires a two-year culinary degree or equivalent experience and proficiency with POS systems and Microsoft tools. On-site leadership is essential.