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
Tao Group Hospitality in-venue Executive Sous Chef training
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
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 bend, kneel, 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 40 lbs.
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