Executive Chef, Dim Sum - Hakkasan Restaurant Las Vegas

Tao Group Hospitality•Las Vegas, NV

21h•Onsite

About The Position

Management of the Dim Sum Department in accordance with Tao Group’s quality standards and Health Department regulations. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Requirements

Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
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.
Ability to write, read, and verbally communicate
Must have good positive energy throughout the day
Must be able to print legibly for Team Members, management, and guests to read
Must be able to stand for extended periods of time
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
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 confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
Tao Group in-venue Dim Sum Training

Responsibilities

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.
Participates in growth opportunities and team member 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 the over 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 team members to develop their abilities by setting clear guidelines and expectations.
Communicates kitchen needs and/or issues to management.
Ensures team members 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 Dim Sum 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 team members during service.
Practical knowledge of the job duties of all supervised team members.
Oversees Dim Sum 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, 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.