Lead Sous Chef — High-Volume, Creative Menu Leader

Tao Group Hospitality; New York (NY); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401(k) with employer match

Life insurance

Disability insurance

Ancillary insurance

Employee assistance program

Fertility benefits

Pet insurance

Employee discounts

Savings marketplace

Paid time off

Job summary

Tao Group Hospitality seeks a Sous Chef for TAO Downtown Restaurant in New York. You will supervise daily heart-of-house operations, interview and train staff, and ensure safety, quality, and recipe accuracy during service, catering, and events.

The ideal candidate brings 2–3 years of culinary supervisory experience in a high-volume kitchen, with strong leadership, menu planning, and coaching skills; associate degree preferred. Evening/weekend shifts may apply.

Qualifications

• 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.
• Must be organized, self-motivated, and proactive with strong attention to detail.

Responsibilities

• Supervise the daily activities of the heart-of-house operations and team members.
• Schedule the assigned departments and manage team development.
• Ensure safety, quality, and recipe accuracy; oversee service, catering, take-out, and events.
• Maintain sanitation standards and compliance with laws and company policies.
• Lead training sessions and pre-shift meetings; coach and develop staff.

Skills

Leadership

Menu planning

Coaching

Problem solving

Communication

Organizational skills

Training

Education

Two-year associate degree in Culinary Arts

Tools

POS

MS Office

Job description

Tao Group Hospitality seeks a Sous Chef for TAO Downtown Restaurant in New York. You will supervise daily heart-of-house operations, interview and train staff, and ensure safety, quality, and recipe accuracy during service, catering, and events.

The ideal candidate brings 2–3 years of culinary supervisory experience in a high-volume kitchen, with strong leadership, menu planning, and coaching skills; associate degree preferred. Evening/weekend shifts may apply.