Executive Sous Chef - Crane Club New York

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
• Mental Health Support and Services
• Fertility & Family Forming Support and Resources
• Pet Insurance
• 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
• Ensures expediting standards
• 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