Sous Chef

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
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising 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: 

•   Ensures the needs of the guests are accommodated. 
• Ensures the general cleanliness of the heart-of-house, and the entire venue. 
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. 
• Responsible for the scheduling of assigned departments (where applicable). 
• Participates in growth opportunities and team member development of all heart-of-house team members. 
• Ensures safety, quality, and recipe accuracy. 
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. 
• 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. 
• Responsible for all mechanical systems being 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. 
• Responsible for checking cover counts, BEOs, and/or Fire Sheets. 
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. 
• Proficient with all operational systems, which include payroll, inventory, and purchasing. 
• 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. 
• Ensures expediting standards. 
• Communicates clearly and concisely with all team members during service. 
• Practical knowledge of the job duties of all supervised team members. 
• Participates 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 sous chef training 

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• 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. 
• Proficient with computers (Microsoft Products), POS, and HRIS 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 have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to sit and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs. with or without assistance
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• 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 a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment