Executive Sous Chef – Park Ave New Venue Lead

Tao Group; New York (NY); Presencial; USD 90.000 - 140.000; Jornada completa

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Team leadership

Menu planning

P&L understanding

Communication

Problem solving

Educación

Associate degree in Culinary Arts

Herramientas

POS systems

Microsoft Office

Descripción del empleo

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.