Executive Wok Chef at TAO Restaurant

This position is responsible for ensuring all management of the Wok 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.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE 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 Wok 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 Wok 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.

SUPERVISION: 

• Reports to the Executive Chef

EDUCATION/WORKING KNOWLEDGE: 

• Minimum 2-3 years of 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
• 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.

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, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the kitchen 
• Must be able to push and lift up to 25 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
• Expose to hot kitchen elements or cleaning materials
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Exposure to cleaning materials
• 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 high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment