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Sous Chef at Legasea

Full Time | Salary
Date Posted:

Responsible for supervising 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. 




  • 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 team member development of all subordinates. 
  • Responsible for the scheduling of assigned departments (where applicable). 
  • Participates in growth opportunities and team member development of all heart-of-house team members. 
  • Ensures safety, quality, and recipe accuracy. 
  • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. 
  • 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. 
  • Responsible for all mechanical systems being 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. 
  • Responsible for checking cover counts, BEOs, and/or Fire Sheets. 
  • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. 
  • Proficient with all operational systems, which include payroll, inventory, and purchasing. 
  • 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. 
  • Participates 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 sous chef training 



  • 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 strong attention to detail. 
  • Proficient with computers (Microsoft Products), POS, and technology. 



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 50 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 

Other job openings at Legasea

  • Assistant General Manager
  • Barback
  • Bartender
  • Bartender
  • Beverage Manager
  • Busser
  • Busser
  • Busser
  • Dessert
  • Dishwasher
  • F&B Manager
  • Host
  • Host
  • Line Cook
  • Line Cook
  • Line Cook
  • Prep Cook
  • Server
  • Sous Chef
  • Sous Chef