Executive Sous Chef - Luxury Hotel Kitchen Leader

Tao Group; New York (NY); On-site; USD 85,000 - 120,000; Full time

Job summary

Tao Group Hospitality is bringing a new concept to a five-star Park Avenue hotel in Manhattan’s NoMad district, slated for early 2027. The role oversees heart-of-house operations, ensuring guest needs are met, cleanliness, and adherence to health standards.

You will mentor team members, participate in hiring, training, and scheduling, and coordinate service across events and in-venue activities. Ideal candidates have 2–3 years of supervisory culinary experience, an associate degree in Culinary

Qualifications

• 2–3 years of culinary supervisory/management experience in a high-volume kitchen.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, coaching, team building, problem solving and leadership skills required.
• Organized, self-motivated, proactive with strong attention to detail.

Responsibilities

• Supervise daily heart-of-house operations and team members per policies.
• Interview, hire, and train new applicants; develop subordinates.
• Schedule departments and manage events, catering, take-out, and on-/off-premise services.
• Ensure safety, quality, and sanitation standards; compliance with laws and company policies.
• Lead and train through pre-shift meetings; communicate clearly during service.

Skills

Culinary supervision

Team leadership

Menu planning

Problem solving

Communication

Education

Associate degree in Culinary Arts

Tools

POS

Microsoft Office

Job description

Tao Group Hospitality is bringing a new concept to a five-star Park Avenue hotel in Manhattan’s NoMad district, slated for early 2027. The role oversees heart-of-house operations, ensuring guest needs are met, cleanliness, and adherence to health standards.

You will mentor team members, participate in hiring, training, and scheduling, and coordinate service across events and in-venue activities. Ideal candidates have 2–3 years of supervisory culinary experience, an associate degree in Culinary