Dim Sum Prep - TAO Downtown New York

Tao Group Hospitality•New York, NY

1d•$17 - $21

About The Position

The Dim Sum Prep role manages the Dim Sum Department in accordance with Tao Group Hospitality quality standards and Health Department regulations. The position works with fellow employees and supervisors in a polite, courteous manner to provide gracious hospitality, accommodate guest needs, and maintain cleanliness throughout the heart-of-house and venue. The role oversees Dim Sum preparation, production, and service for quality and accuracy; organizes service based on cover counts, catering and delivery, BEOs, and other event sheets; and maintains detailed knowledge of Dim Sum recipes and the station recipe book. It also involves developing recipes for possible menu items and specials, preparing menu-focus items for pre-service meetings, and coordinating production and weekly pars or deliveries with chefs at other locations when applicable. The position supports team development through interviewing, hiring, training, coaching, and clear communication of expectations. It may include scheduling the department, using operational systems for payroll and purchasing, ensuring compliance with SOPs and applicable laws and regulations, and overseeing opening and closing procedures and equipment repairs or replacement. The role requires leadership, organization, attention to detail, teamwork, and the ability to perform in a fast-paced kitchen and hospitality environment. The work may take place in an office, casino, nightclub, bar, lounge, or restaurant environment. Team members may encounter varying noise and crowd levels, smoke, hot kitchen elements, and cleaning materials. Extended hours, irregular schedules, evening or weekend shifts, and holiday work may be required. The role requires standing for extended periods, moving quickly, and pushing or lifting up to 75 pounds, with or without assistance. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Requirements

At least 2–3 years of culinary supervisory or management experience in a high-volume kitchen setting.
Strong menu-planning, coaching, team-building, problem-solving, and leadership skills.
Organized, self-motivated, proactive, and attentive to detail.
Proficiency with computers, Microsoft products, POS, and technology.
Ability to write, read, and communicate verbally.
Ability to move quickly, stand for extended periods, and push and lift up to 75 pounds with or without assistance.
Ability to work effectively in a fast-paced, busy, and somewhat stressful environment.
Ability to work as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain confidentiality.
Ability to maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience.

Responsibilities

Maintain professional appearance standards in accordance with the Tao Group Hospitality Employee Handbook.
Accommodate guest needs and ensure the general cleanliness of the heart-of-house and venue.
Participate in interviewing, hiring, training, and developing employees and subordinates.
Schedule the assigned department where applicable.
Oversee preparation, production, and service to ensure quality and accuracy.
Organize and execute service based on cover counts, catering and delivery, BEOs, and other event sheets.
Use operational systems, including payroll and purchasing systems.
Comply with Department of Health and company standards and ensure employees follow SOPs.
Coach heart-of-house employees by setting clear guidelines and expectations.
Communicate kitchen needs and issues to management and communicate clearly with employees during service.
Prepare and deliver menu-focus items for daily pre-service meetings.
Maintain in-depth knowledge of Dim Sum recipes and the station recipe book.
Develop and produce recipes for potential menu items and specials.
Ensure opening and closing procedures are followed.
Coordinate Dim Sum production across multiple locations where applicable, including weekly pars and delivery with chefs at other locations.
Help ensure compliance with federal, state, and local laws and regulations and company policies.
Participate in overseeing replacement or repair of damaged or broken equipment and furniture.
Attend, lead, and participate in training sessions, departmental meetings, and daily pre-shift meetings.
Lead by example, share knowledge, maintain a positive and professional attitude, and support fellow team members.
Demonstrate knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Maintain confidentiality and interact professionally and courteously with internal and external customers, managers, and coworkers.