Executive Sous Chef - New Venue Opening New York

Tao Group; New York (NY); On-site; USD 90,000 - 140,000; Full time

Job summary

Tao Group Hospitality invites applications for an Executive Sous Chef at a new venue opening in New York. This senior role supports the Executive Chef in all heart-of-house operations, championing hospitality, quality, and cost control.

The candidate brings 5+ years in high-volume culinary leadership, strong menu planning, and a track record of coaching teams, with proficiency in P&L awareness and POS systems.

Qualifications

• Minimum 5 years of culinary leadership experience at high-volume kitchens.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent experience preferred.
• Strong menu planning, coaching, team building, problem solving and leadership skills are required.
• Demonstrated financial acumen with P&L statements and labor models is desirable.
• Organized, self-motivated with strong attention to detail. Proficient with computers and POS systems.

Responsibilities

• Assist Executive Chef in leading daily heart-of-house operations and team members.
• Ensure guest needs are met and kitchen cleanliness standards are maintained.
• Help interview, hire, train, schedule, and develop heart-of-house staff.
• Oversee safety, quality, recipe accuracy, and financial profitability in operations.
• Coordinate opening/closing procedures and inventory, purchasing, and payroll tasks.
• Communicate clearly with team during service and lead by example.

Skills

Team leadership

Menu planning

P&L understanding

Communication

Problem solving

Education

Associate degree in Culinary Arts

Tools

POS systems

Microsoft Office

Job description

Executive Sous Chef - New Venue Opening New York

New York, NY, United States

Job Description

Now hiring for a new Tao Group Hospitality concept coming to a five-star hotel on Park Avenue in Manhattan's NoMad district, early 2027.

Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensuring the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Assists in the decision-making process for interviewing, hiring, and training new applicants.
• Responsible for the scheduling, growth opportunities, and team member development of heart-of house team members.
• Works with GM to create job performance reviews.
• Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability.
• Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing.
• Participates in reviewing the venue's monthly Profit & Loss statement.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue Executive Sous Chef training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef 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.
• Demonstrated financial acumen with P&L statements, and labor models is desirable.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 40 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment