Culinary Director/Executive Chef - New Venue Opening New York

Tao Group Hospitality•New York, NY

7d•$165,000 - $200,000•Onsite

About The Position

A new Tao Group Hospitality concept is coming to a five-star hotel on Park Avenue in Manhattan’s NoMad district. The Culinary Director/Executive Chef leads and oversees the overall culinary vision, strategy, and heart-of-house operations for the venue in accordance with Tao Group Hospitality standards, company policies, and procedures. As a key culinary leader for a new Tao Group Hospitality concept, this position is responsible for bringing the culinary vision and guest experience to life through exceptional food, innovative menu development, operational excellence, and the development of a world-class culinary team. Reports to and works closely with Tao Group Hospitality culinary leadership, while partnering closely with the General Manager and hotel leadership to ensure a seamless and elevated operation within a five-star hotel environment. Maintains the highest standards of culinary excellence, hospitality, quality, consistency, and financial performance while creating memorable experiences for every guest. Interacts with guests, fellow team members, and supervisors in a polished, professional, and courteous manner to ensure gracious hospitality. The Culinary Director/Executive Chef will oversee the culinary direction, execution, and day-to-day performance of a complex hotel food and beverage operation generating considerable revenue. The role encompasses multiple distinct concepts, service styles, and menus, each requiring its own culinary identity while operating within a unified culinary organization.

Requirements

Minimum 10 years of previous culinary experience, including experience as an Executive Chef, Culinary Director, or Senior Sous Chef within a high-volume, luxury, hospitality, restaurant, hotel, or comparable culinary environment is essential
Proven experience leading a high-volume culinary operation and building and developing high-performing culinary teams is required
Strong menu planning, culinary development, coaching, team building, problem solving, and leadership skills required
Demonstrated financial acumen with P&L statements, food and labor cost management, inventory, purchasing, and labor models is required
Strong understanding of culinary operations, food safety, sanitation, quality assurance, and luxury hospitality standards required
Exceptional communication and interpersonal skills with the ability to build strong relationships across culinary, restaurant, corporate, and hotel teams
Must be organized, self-motivated, and proactive with strong attention to detail and the ability to effectively prioritize in a high-volume environment
Passion for hospitality, culinary excellence, innovation, and delivering memorable guest experiences
Proficient with computers (Microsoft Products), POS, and technology
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

Nice To Haves

Experience opening a new restaurant or culinary concept is strongly preferred
Experience working within a luxury or five-star hotel environment preferred
Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred

Responsibilities

Leads the overall culinary vision and heart-of-house operations, ensuring the food, service, and culinary experience reflect the identity and standards of the concept and Tao Group Hospitality
Ensures every guest receives an exceptional and memorable culinary experience through consistent execution, quality, presentation, and hospitality
Oversees the overall cleanliness, organization, and presentation of the heart-of-house and culinary areas
Leads the recruitment, interviewing, hiring, onboarding, training, and retention of culinary team members
Builds, develops, and leads a high-performing culinary team with a strong culture of excellence, accountability, collaboration, and hospitality
Oversees scheduling, performance management, succession planning, growth opportunities, and ongoing development of all heart-of-house team members
Responsible for all heart-of-house job performance reviews and ongoing performance management
Provides strategic leadership and direction to culinary leaders and team members, setting clear standards and expectations while fostering a culture of continuous improvement
Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, consistency, operational excellence, and financial profitability
Leads the execution of regular service, catering, take-out, delivery, and all in/off-venue events
Develops and maintains culinary systems, standards, recipes, procedures, and best practices that support a consistent and elevated guest experience
Leads menu development, culinary innovation, recipe creation, testing, and implementation of new menu items, seasonal offerings, and specials
Partners with Tao Group Hospitality culinary leadership and key stakeholders to evolve the culinary program and ensure it remains relevant, distinctive, and aligned with the vision of the concept
Maintains an awareness of current culinary trends, techniques, ingredients, and industry standards and identifies opportunities to elevate the guest experience
Possesses in-depth knowledge of operational systems, including payroll, inventory, purchasing, food cost, labor management, and financial controls
Partners with the General Manager to develop, manage, and maintain the venue’s monthly Profit & Loss statement standards and financial goals
Oversees food cost, labor cost, purchasing, inventory, waste, and other key culinary financial metrics to maximize profitability without compromising the guest experience
Ensures Department of Health, company sanitation, food safety, and quality assurance standards are consistently maintained
Ensures that the venue is compliant with all federal, state, and local laws and regulations, hotel requirements, and company policies
Establishes and maintains strong partnerships with hotel leadership and operational teams to ensure a seamless integration within the five-star hotel environment
Collaborates with hotel and Tao Group Hospitality partners on special events, activations, culinary initiatives, and operational priorities
Coaches, mentors, and develops culinary leaders and heart-of-house team members by setting clear guidelines, expectations, and development plans
Identifies and develops future culinary leaders and creates a strong internal talent pipeline
Ensures all culinary equipment and 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, procedures, food safety requirements, and culinary expectations
Possesses comprehensive knowledge of all food menus, culinary programs, ingredients, recipes, and the overall venue concept
Maintains the highest standards of food quality, presentation, consistency, and execution across all services and culinary offerings
Ensures expediting standards and leads the culinary team in delivering a seamless and elevated service experience
Communicates clearly, confidently, and effectively with all team members and leadership during service
Possesses practical knowledge of the job duties and responsibilities of all supervised team members
Oversees the replacement, repair, and maintenance of all culinary equipment, breakage, and damage to equipment or furniture
Attends, leads, and participates in training sessions, departmental meetings, daily pre-shift meetings, and other leadership meetings as required
Leads by example, demonstrating a passion for hospitality, culinary excellence, professionalism, and a commitment to creating exceptional guest experiences
Learns by listening, observing other team members, and sharing knowledge while leading by example
Portrays a positive, polished, and professional attitude
Demonstrates knowledge of 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
Assists with and/or completes additional tasks as assigned