Senior Sous Chef — High-Volume Kitchen Leader

Tao Group Hospitality; Town of Florida (NY); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, and Vision

401(k) match

Life & Disability

Ancillary Insurance

Employee Assistance

Fertility & Family Support

Pet Insurance

Employee Discounts

TAO Savings Marketplace

Time off

Job summary

Tao Group Hospitality is seeking a culinary supervisor to lead heart-of-house operations in a high-volume kitchen, ensuring quality, safety, and timely service in the venue.

You will interview, hire, train, schedule, and coach team members, while maintaining recipes and ensuring consistency across service. The role requires 2–3 years of supervisory experience and a two-year associate degree in Culinary Arts, with strong leadership and problem-solving skills.

Qualifications

• Minimum 2-3 years of culinary supervisory/management experience in a high-volume kitchen.
• Two-year associate degree 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.
• Proficient with computers (Microsoft Products), POS, and technology.

Responsibilities

• Supervise daily heart-of-house operations and staff.
• Hire, interview, and train new team members.
• Schedule departments and ensure safety, quality, and recipe accuracy.
• Manage service, catering, take-out, and events.
• Ensure compliance with Health Department standards.
• Lead pre-shift meetings and training sessions.
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards.

Skills

Problem solving

Communication skills

Teamwork

Computer proficiency

Written communication

Education

Associate degree in Culinary Arts

Tools

MS Office

POS systems

Job description

Tao Group Hospitality is seeking a culinary supervisor to lead heart-of-house operations in a high-volume kitchen, ensuring quality, safety, and timely service in the venue.

You will interview, hire, train, schedule, and coach team members, while maintaining recipes and ensuring consistency across service. The role requires 2–3 years of supervisory experience and a two-year associate degree in Culinary Arts, with strong leadership and problem-solving skills.