Executive Sous Chef — Lead Kitchen Ops & Menu Mastery

Tao Group; Town of Florida, Northern (NY, KY); Hybrid; 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 and much more!

Job summary

Tao Group Hospitality is seeking an Executive Sous Chef to lead and inspire the heart-of-house team in a high-volume setting. You will coordinate menu execution, train staff, and collaborate with the GM on interviews, scheduling, and growth opportunities.

The ideal candidate has at least 5 years of executive kitchen experience, a culinary degree, and strong leadership and financial acumen. This on-site role requires flexibility for extended hours and events.

Qualifications

• Minimum 5 years of culinary leadership in high-volume kitchens.
• Two-year associate degree in Culinary Arts or equivalent.
• Strong menu planning, coaching, problem solving and leadership.
• Financial acumen with P&L and labor models desirable.

Responsibilities

• Ensure guest needs are met and venue cleanliness is maintained.
• Schedule, develop, and mentor heart-of-house team members.
• Partner with GM on performance reviews and hiring decisions.
• Oversee safety, quality, recipe accuracy, and profitability.
• Lead service, catering, take-out, and in/off-venue events.

Skills

Leadership

Team coaching

Communication

Problem solving

Attention to detail

Education

Experience in high-volume kitchens

Associate degree in Culinary Arts

Tools

POS systems

Computer literacy (MS Office)

Job description

Tao Group Hospitality is seeking an Executive Sous Chef to lead and inspire the heart-of-house team in a high-volume setting. You will coordinate menu execution, train staff, and collaborate with the GM on interviews, scheduling, and growth opportunities.

The ideal candidate has at least 5 years of executive kitchen experience, a culinary degree, and strong leadership and financial acumen. This on-site role requires flexibility for extended hours and events.