Executive Chef - New York City

Tao Group Hospitality; New York (NY); On-site; USD 120,000 - 155,000; Full time

Job summary

A leading hospitality company seeks an Executive Chef in New York, responsible for overseeing kitchen operations, team management, and compliance with health standards. Candidates should possess robust culinary experience, leadership qualities, and strong financial acumen. Competitive pay and comprehensive benefits are offered.

Benefits

Medical, Dental, and Vision Coverage

401(k) Retirement Program with Employer Match

Life and Disability Insurance Plans

Employee Discounts

Fertility & Family Forming Support

Qualifications

• Minimum 8 years of culinary experience as an Executive Chef or Senior Sous Chef.
• Strong menu planning and leadership skills required.
• Demonstrated financial acumen with P&L statements.

Responsibilities

• Oversee daily heart-of-house operations and team members.
• Ensure compliance with health and sanitation standards.
• Conduct interviews, hiring, and training of staff.

Skills

Problem-solving

Communication

Education

Two-year associate degree in Culinary Arts

Tools

Microsoft Products

POS

Job description

Tao Group Hospitality provided pay range

This range is provided by Tao Group Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$120,000.00/yr - $155,000.00/yr

Additional compensation types

Annual Bonus

Direct message the job poster from Tao Group Hospitality

Director, Talent Acquisition at Tao Group Hospitality

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
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Leads the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation. Interacts with the dining room guests, 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 that all needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house and the entire venue.
• Conducts decision-making process for interviewing, hiring, and training new applicants.
• Oversee the scheduling, growth opportunities, and team member development of all heart-of-house team members.
• Responsible for all heart-of-house job performance reviews.
• Oversee heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability.
• Supervise 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.
• Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards.
• 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.
• Possesses in-depth knowledge of all food menus and the venue.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Oversees the replacement or repair of all breakage and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings 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 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.

EDUCATION/WORKING KNOWLEDGE:

• Minimum 8 years of previous culinary experience as an Executive Chef or Senior 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 required.
• 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

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 40 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• 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 a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality and Restaurants

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Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Paid maternity leave

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