Executive Sous Chef - Beauty & Essex Las Vegas

Tao Group Hospitality•Las Vegas, NV

7h•Onsite

About The Position

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! Assists the Executive Chef in leading 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.

Requirements

Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef 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
Demonstrated financial acumen with P&L statements, and labor models is desirable
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 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 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 75 lbs. with or without assistance
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

Responsibilities

Ensuring the needs of the guests are accommodated
Ensures the general cleanliness of the heart-of-house, and the entire venue
Assists in the decision-making process for interviewing, hiring, and training new applicants
Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members
Works with GM to create job performance reviews
Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability
Responsible for 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
Participates in reviewing the venue’s monthly Profit & Loss statement
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
Ensures the preparation and delivery of menu-focus items to daily pre-service meetings
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
Assists 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