Chef De Cuisine at Tao Group Hospitality

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

130000.0

Posted On

07 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Planning, Team Building, Problem Solving, Leadership, Financial Acumen, P&L Statements, Labor Models, Organization, Attention To Detail, Computer Proficiency, Inventory Management, Purchasing, Sanitation Standards, Coaching, Recipe Development

Industry

Hospitality

Description

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: * 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, 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 company. * Maintain 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, damaged 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 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 Chef de Cuisine training, Food Handling Certificate. EDUCATION/WORKING KNOWLEDGE: * Minimum 5 years previous culinary experience as a Chef de Cuisine or Sous Chef 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. * Demonstrated financial acumen with P&L statements, and labor models is desirable. * Must be organized, self-motivated, and proactive with a 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 ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. The company operates branded locations across the globe, featuring a collection of widely recognized hospitality brands including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors. With over 25 years of industry experience, Tao Group Hospitality consistently sets the bar for guest experiences by delivering unforgettable entertainment with innovation and creativity at the core. The company strives to exceed expectations and continually reinvent the future of hospitality through its owned operations as well as joint venture and managed properties.

Responsibilities

The Chef De Cuisine is responsible for overseeing all heart-of-house operations, ensuring safety, quality, recipe accuracy, and financial profitability across regular service, catering, and events. This role also involves managing team members through scheduling, training, development, and performance reviews, while maintaining strict adherence to sanitation and legal standards.