Executive Sous Chef – Luxury Hotel Kitchen Leader

Tao Group Hospitality; New York (NY); On-site; USD 65,000 - 98,000; Full time

Job summary

Tao Group Hospitality is hiring for a new concept opening at a five-star hotel on Park Avenue in Manhattan’s NoMad district, targeting early 2027. The supervisor will oversee heart-of-house operations and guide a diverse team to deliver exceptional hospitality.

Ideal candidates bring 2–3 years of culinary supervisory experience in high-volume kitchens, strong leadership, and solid menu planning skills. Proficient with POS systems and Microsoft Office, you’ll ensure safety, quality, and efficient

Qualifications

• Minimum 2-3 years of previous Culinary supervisory/management experience 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.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.

Responsibilities

• Supervise the daily activities of heart-of-house operations and team members.
• Interview, hire, and train new applicants and develop team members.
• Schedule department activities and ensure coverage.
• Manage execution of regular service, catering, and events.
• Uphold health, safety, and sanitation standards across the venue.
• Ensure recipes and menu items are prepared accurately and consistently.
• Coach team members and maintain high standards of service.

Skills

Leadership

Team coaching

Problem solving

Menu planning

Education

Culinary Arts degree

Tools

POS systems

MS Office

Job description

Tao Group Hospitality is hiring for a new concept opening at a five-star hotel on Park Avenue in Manhattan’s NoMad district, targeting early 2027. The supervisor will oversee heart-of-house operations and guide a diverse team to deliver exceptional hospitality.

Ideal candidates bring 2–3 years of culinary supervisory experience in high-volume kitchens, strong leadership, and solid menu planning skills. Proficient with POS systems and Microsoft Office, you’ll ensure safety, quality, and efficient