Executive Sous Chef - TAO Restaurant Las Vegas

Tao Group Hospitality; Las Vegas (NV); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401(k) Retirement Program withEmployer

Life and Disability Insurance

Ancillary Insurance Plans

Employee Assistance Program

Fertility & Family Forming Support and

Pet Insurance

TAO Marketplace

Employee Discounts

Time off and much more

Job summary

Tao Group Hospitality is seeking an Executive Sous Chef to lead the heart-of-house in a high-volume venue. You will collaborate with the Executive Chef and GM to ensure guest satisfaction, quality, and profitability through strong team leadership and menu execution.

Ideal candidates bring 5+ years of culinary leadership, solid financial acumen, and a proactive, detail-oriented mindset. Join a dynamic team committed to exceptional hospitality experiences.

Qualifications

• Minimum 5 years of culinary leadership in a high-volume kitchen (Chef de Cuisine or Sous Chef).
• Two-year associate degree in Culinary Arts or equivalent experience preferred.
• Strong menu planning, coaching, leadership, and problem-solving skills.
• Demonstrated financial acumen with P&L and labor models is desirable.
• Organized, self-motivated, proactive with strong attention to detail.
• Proficient with computers (Microsoft), POS, and related technology.

Responsibilities

• Assist Executive Chef in leading day-to-day heart-of-house operations.
• Ensure guest needs are met and venue cleanliness is maintained.
• Participate in interviewing, hiring, and training new applicants.
• Schedule, mentor, and develop heart-of-house team members.
• Work with GM on performance reviews and growth planning.
• Oversee safety, quality, recipe accuracy, and profitability.
• Execute regular service, catering, take-out, and events.
• Maintain knowledge of payroll, inventory, and purchasing systems.
• Review venue monthly Profit & Loss statements.
• Ensure sanitation standards and regulatory compliance.
• Coach and develop staff with clear guidelines and expectations.
• Ensure all equipment is functional and properly maintained.
• Lead pre-service meetings and communicate effectively with team.
• Know recipes and menus; manage station recipe books.
• Develop new recipes for potential menu items and specials.
• Complete opening and closing procedures as prescribed.
• Demonstrate professionalism and teamwork at all times.
• Support training sessions and departmental meetings.

Skills

Leadership

Menu Planning

Coaching

Problem Solving

Education

Culinary Arts degree or equivalent

Associate degree preferred

Tools

POS systems

Computer literacy

Job description

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• TAO Marketplace
• Employee Discounts
• Time off and much more!

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

• Ability to write, read, and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs. with or without assistance
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 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 co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment