Executive Chef - New Venue Opening Central Florida

Tao Group Hospitality•FL, FL

11h•Onsite

About The Position

Leads the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation. Interacts with the dining room guests, fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Requirements

Minimum 8 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential
Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
Demonstrated financial acumen with P&L statements, and labor models is 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 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
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

Responsibilities

Ensuring that all needs of the guests are accommodated
Ensures the general cleanliness of the heart-of-house and the entire venue
Conducts decision-making process for interviewing, hiring, and training new applicants
Oversee the scheduling, growth opportunities, and team member development of all heart-of-house team members
Responsible for all heart-of-house job performance reviews
Oversee heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability
Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events
Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing
Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards
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
Ensures that all 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 and procedures
Possesses in-depth knowledge of all food menus and the venue
Organize, develop and produce new recipes for potential new menu items and specials.
Ensures expediting standards
Communicates clearly and concisely with all team members during service
Practical knowledge of the job duties of all supervised team members
Oversees the replacement or repair of all breakage and damage to equipment or furniture
Attends, leads, and participates in any training sessions, departmental meetings 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 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