Executive Sous Chef: Lead High-Volume Kitchen & Menu

Tao Group Hospitality; New York (NY); On-site; USD 90,000 - 120,000; 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

TAO Marketplace

Employee Discounts

Time off

Job summary

Tao Group Hospitality is seeking an Executive Sous Chef to lead the heart-of-house operations in a high-volume venue. You will oversee daily culinary tasks, ensure quality, and manage a team with a focus on hospitality excellence.

The role requires 5+ years of leadership in busy kitchens, strong menu planning, and financial acumen. You will train staff, enforce food safety, and drive menu execution across service and events.

Qualifications

• Minimum 5 years of culinary leadership in high-volume kitchens.
• Two-year associate degree in Culinary Arts or equivalent preferred.
• Strong menu planning, coaching, leadership, and problem-solving.
• Demonstrated financial acumen with P&L statements and labor models desirable.
• Organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers, POS, and technology.

Responsibilities

• Oversee heart-of-house operations and staff daily.
• Assist in interviewing, hiring, and training new applicants.
• Manage scheduling, growth opportunities, and performance reviews.
• Ensure safety, quality, and recipe accuracy; maintain cost targets.
• Lead opening and closing procedures; ensure sanitation per DH standards.
• Coordinate service, catering, take-out, and on/off-venue events.
• Coach and develop team; lead by example.

Skills

Leadership

Menu planning

Team coaching

Problem solving

Communication

Food safety

Education

Associate degree in Culinary Arts

Tools

Microsoft Office

POS systems

Inventory software

Job description

Tao Group Hospitality is seeking an Executive Sous Chef to lead the heart-of-house operations in a high-volume venue. You will oversee daily culinary tasks, ensure quality, and manage a team with a focus on hospitality excellence.

The role requires 5+ years of leadership in busy kitchens, strong menu planning, and financial acumen. You will train staff, enforce food safety, and drive menu execution across service and events.