Executive Sous Chef – NYC New Venue Opening

Tao Group Hospitality; New York (NY); On-site; USD 120,000 - 180,000; Full time

Job summary

Tao Group Hospitality is opening a new concept at a five-star hotel on Park Avenue in Manhattan’s NoMad district, targeting early 2027. The Executive Sous Chef will support the Executive Chef in leading daily heart-of-house operations for a high-volume kitchen in a luxury setting.

The role requires strong leadership, menu planning, and financial acumen, with experience in coaching teams, cost control, and ensuring top-tier guest experiences.

Qualifications

• Minimum 5 years of previous culinary experience as a Chef de Cuisine or Sous Chef in a high-volume kitchen.
• Associate degree in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, coaching, team-building, problem solving, and leadership abilities required.
• Demonstrated financial acumen with P&L statements and labor models desirable.
• Organized, self-motivated, proactive with strong attention to detail; proficient with computers.

Responsibilities

• Assist the Executive Chef in leading daily heart-of-house operations and teams.
• Participate in interviewing, hiring, and training of new staff.
• Schedule, develop, and coach heart-of-house team members; conduct performance reviews.
• Oversee safety, quality, recipe accuracy, and profitability of operations.
• Manage opening/closing procedures and in/off-venue events; ensure quality and sanitation.

Skills

Problem solving

Communication

Leadership

Team collaboration

Education

Two-year culinary associate degree

Tools

Microsoft Office

POS systems

Job description

Tao Group Hospitality is opening a new concept at a five-star hotel on Park Avenue in Manhattan’s NoMad district, targeting early 2027. The Executive Sous Chef will support the Executive Chef in leading daily heart-of-house operations for a high-volume kitchen in a luxury setting.

The role requires strong leadership, menu planning, and financial acumen, with experience in coaching teams, cost control, and ensuring top-tier guest experiences.