Position Summary: Management of the Dim Sum Department in accordance to Tao Group’s quality standards and Health Department regulations. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Duties and Responsibilities: including but not limited to
Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
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 employee development of all subordinates.
Participates in growth opportunities and employee development.
Responsible for the scheduling of assigned department (where applicable).
Oversee all prep, production and service for quality and accuracy.
Organize and execute service based on cover count, catering/delivery, BEO’s and other event sheets.
Proficient with all operational systems, including payroll and purchasing processing.
Complies with Department of Health and company standards.
Coaches all heart-of-house employees to develop their abilities by setting clear guidelines and expectations.
Communicates kitchen needs and/or issues to management.
Ensures employees are complying with SOPs.
Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
Possesses in-depth knowledge of all Dim Sum recipes and maintains station recipe book.
Organize, develop and produce new recipes for potential new menu items and specials.
Ensures opening and closing procedures are being followed.
Communicates clearly and concisely with all employees during service.
Practical knowledge of the job duties of all supervised employees.
Oversees Dim Sum production for multiple locations (where applicable), coordinating weekly pars/delivery needed with Chefs at other locations.
Participates in making sure the venue is compliant with all federal, state and local laws and regulations; and company policies.
Participates in overseeing the replacement or repair of all breakage, damage of 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.
Tao Group Hospitality in-venue Dim Sum Training, Food Handling Certificate.
Minimum Education and Qualifications:
Minimum 2-3 years previous Culinary supervisory/management experience 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.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Proficient with computers (Microsoft Products), POS and technology.
Physical Demands and Work Environment:
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.