Executive Sous Chef - New Venue Opening New York

Tao Group Hospitality•New York, NY

19h•$80,000 - $90,000•Onsite

About The Position

The Executive Sous Chef assists the Executive Chef in leading daily heart-of-house operations and team members in accordance with department policies and procedures. The role interacts courteously with fellow team members and supervisors to provide gracious hospitality. This position is for a new Tao Group Hospitality concept opening in early 2027 at a five-star hotel on Park Avenue in Manhattan’s NoMad district. The Executive Sous Chef supports guest service, cleanliness, hiring and training, scheduling, team development, performance reviews, and safe, high-quality, financially responsible kitchen operations. The role oversees food service across regular service, catering, take-out, delivery, and venue events; maintains knowledge of operational systems, recipes, and menus; and contributes to the development of recipes and potential menu items. It also supports compliance with sanitation requirements, company procedures, and applicable laws and regulations, while coaching team members and ensuring effective communication and execution throughout service. The work may take place in office, casino, nightclub, bar, lounge, and/or restaurant environments. The role may involve 5–25% local travel within the United States, extended hours, irregular shifts, evenings, weekends, and holidays. The environment may have varying levels of noise, crowds, and smoke, depending on guest volume.

Requirements

At least 5 years of culinary experience as a Chef de Cuisine or Sous Chef in a high-volume kitchen.
Strong menu-planning, coaching, team-building, problem-solving, and leadership skills.
Strong written and verbal communication skills.
Ability to work under pressure, meet deadlines, and handle a fast-paced, busy, and somewhat stressful environment.
Strong organization, self-motivation, proactivity, and attention to detail.
Proficiency with computers, Microsoft products, POS, and technology.
Ability to read computer monitors and print legibly.
Ability to bend, kneel, sit, and/or stand for extended periods and move quickly through work.
Ability to push and lift up to 40 pounds.
Ability to interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain confidentiality and a professional, neat, well-groomed appearance in accordance with company standards.
Ability to work extended hours, irregular shifts, evenings, weekends, and holidays as required.

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience.
Demonstrated financial acumen with Profit & Loss statements and labor models.

Responsibilities

Accommodate guests’ needs and maintain cleanliness of the heart-of-house and venue.
Assist with interviewing, hiring, and training new applicants.
Schedule, develop, and provide growth opportunities for heart-of-house team members.
Work with the General Manager to create job performance reviews.
Oversee heart-of-house operations to support safety, quality, recipe accuracy, and financial profitability.
Execute regular service, catering, take-out, delivery, and in-venue and off-venue events.
Maintain knowledge of operational systems, including payroll, inventory, and purchasing.
Participate in reviewing the venue’s monthly Profit & Loss statement.
Ensure compliance with Department of Health and company sanitation standards, applicable laws and regulations, and company policies.
Coach and develop team members by setting clear guidelines and expectations.
Ensure mechanical systems are in good working order and comply with applicable ordinances.
Ensure team members follow heart-of-house standards and procedures.
Prepare and deliver menu-focus items for daily pre-service meetings.
Maintain in-depth knowledge of recipes and food menus and keep station recipe books current.
Organize, develop, and produce recipes for potential menu items and specials.
Ensure completion of company-prescribed opening and closing procedures and expediting standards.
Communicate clearly and concisely with team members during service.
Maintain practical knowledge of the duties of supervised team members.
Assist with replacement or repair of damaged equipment or furniture.
Attend, lead, and participate in training sessions, departmental meetings, and daily pre-shift meetings.
Learn from and share knowledge with team members while leading by example.
Maintain a positive and professional attitude and demonstrate knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Support fellow team members and complete additional tasks as assigned.