Executive Sous Chef - High-Volume Culinary Leader

Tao Group Hospitality; Las Vegas (NV); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401(k) Retirement Program withEmployer

Life and Disability Insurance

Ancillary Insurance Plans

Employee Assistance Program

Fertility & Family Forming Support and

Pet Insurance

TAO Marketplace

Employee Discounts

Time off and much more

Job summary

Tao Group Hospitality is seeking an Executive Sous Chef to lead the heart-of-house in a high-volume venue. You will collaborate with the Executive Chef and GM to ensure guest satisfaction, quality, and profitability through strong team leadership and menu execution.

Ideal candidates bring 5+ years of culinary leadership, solid financial acumen, and a proactive, detail-oriented mindset. Join a dynamic team committed to exceptional hospitality experiences.

Qualifications

• Minimum 5 years of culinary leadership in a high-volume kitchen (Chef de Cuisine or Sous Chef).
• Two-year associate degree in Culinary Arts or equivalent experience preferred.
• Strong menu planning, coaching, leadership, and problem-solving skills.
• Demonstrated financial acumen with P&L and labor models is desirable.
• Organized, self-motivated, proactive with strong attention to detail.
• Proficient with computers (Microsoft), POS, and related technology.

Responsibilities

• Assist Executive Chef in leading day-to-day heart-of-house operations.
• Ensure guest needs are met and venue cleanliness is maintained.
• Participate in interviewing, hiring, and training new applicants.
• Schedule, mentor, and develop heart-of-house team members.
• Work with GM on performance reviews and growth planning.
• Oversee safety, quality, recipe accuracy, and profitability.
• Execute regular service, catering, take-out, and events.
• Maintain knowledge of payroll, inventory, and purchasing systems.
• Review venue monthly Profit & Loss statements.
• Ensure sanitation standards and regulatory compliance.
• Coach and develop staff with clear guidelines and expectations.
• Ensure all equipment is functional and properly maintained.
• Lead pre-service meetings and communicate effectively with team.
• Know recipes and menus; manage station recipe books.
• Develop new recipes for potential menu items and specials.
• Complete opening and closing procedures as prescribed.
• Demonstrate professionalism and teamwork at all times.
• Support training sessions and departmental meetings.

Skills

Leadership

Menu Planning

Coaching

Problem Solving

Education

Culinary Arts degree or equivalent

Associate degree preferred

Tools

POS systems

Computer literacy

Job description

Tao Group Hospitality is seeking an Executive Sous Chef to lead the heart-of-house in a high-volume venue. You will collaborate with the Executive Chef and GM to ensure guest satisfaction, quality, and profitability through strong team leadership and menu execution.

Ideal candidates bring 5+ years of culinary leadership, solid financial acumen, and a proactive, detail-oriented mindset. Join a dynamic team committed to exceptional hospitality experiences.