Lead Kitchen Supervisor — High-Volume Culinary Ops

Tao Group; Town of Florida, Northern (NY, KY); Hybrid; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical/Dental/Vision

401(k) with employer match

Life and Disability Insurance

Ancillary Insurance Plans

Employee Assistance Program

Fertility & Family Forming Resources

Pet Insurance

Employee Discounts

TAO Savings Marketplace

Time off

Job summary

Tao Group Hospitality is seeking a skilled culinary supervisor to lead heart-of-house operations at our New York venues. The role emphasizes managing busy service periods, coaching staff, and upholding high standards across safety, sanitation, and recipe execution.

Qualified candidates bring 2–3 years of supervisory kitchen experience, an associate degree in Culinary Arts or equivalent, and strong leadership and communication skills to deliver exceptional guest experiences.

Qualifications

• Minimum 2–3 years of culinary supervisory/management experience in a high-volume kitchen.
• Associate degree in Culinary Arts or equivalent experience preferred.
• Strong menu planning, coaching, leadership, problem solving and team-building skills.
• Organized, self-motivated and detail-oriented with computer proficiency.

Responsibilities

• Oversee heart-of-house operations and staff to ensure guest satisfaction.
• Assist with interviewing, hiring, and training of team members.
• Schedule departments and manage shift coverage.
• Ensure safety, sanitation, and recipe accuracy; comply with health codes.
• Coordinate service, catering, and events, in-house and off-premise.

Skills

Leadership

Staff Training

Scheduling

Menu Planning

Communication

Education

Associate degree in Culinary Arts

Tools

POS systems

Microsoft Office

Job description

Tao Group Hospitality is seeking a skilled culinary supervisor to lead heart-of-house operations at our New York venues. The role emphasizes managing busy service periods, coaching staff, and upholding high standards across safety, sanitation, and recipe execution.

Qualified candidates bring 2–3 years of supervisory kitchen experience, an associate degree in Culinary Arts or equivalent, and strong leadership and communication skills to deliver exceptional guest experiences.