Sous Chef - TAO Restaurant Las Vegas

Tao Group Hospitality•Las Vegas, NV

3h•Onsite

About The Position

The Sous Chef is responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. This role requires interacting with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality. The Sous Chef will manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events, ensuring safety, quality, and recipe accuracy. They will also be responsible for maintaining the cleanliness and compliance of the heart-of-house and the entire venue with Department of Health and company sanitation standards, as well as all federal, state, and local laws and regulations. This role involves coaching and developing heart-of-house team members by setting clear guidelines and expectations, and ensuring all mechanical systems are in good working order. The Sous Chef will also oversee checking cover counts, BEOs, and/or Fire Sheets, and ensure the preparation and delivery of menu-focus items to daily pre-service meetings. Proficiency with all operational systems, including payroll, inventory, and purchasing, is essential, as is in-depth knowledge of all recipes and food menus. The Sous Chef will organize, develop, and produce new recipes for potential new menu items and specials, and ensure the completion of all opening and closing procedures. They will also ensure expediting standards and communicate clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members is required, as is overseeing the replacement or repair of all breakage and damage to equipment or furniture. The Sous Chef will attend, lead, and participate in training sessions, departmental meetings, or daily pre-shift meetings, and learn by listening, observing, and sharing knowledge while leading by example. A positive and professional attitude is expected, along with knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. The role involves working as part of a team, providing help and support to all fellow team members, and completing additional tasks as assigned.

Requirements

Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
Strong menu planning skills required.
Ability to coach required.
Ability to build a team required.
Problem-solving skills required.
Leadership skills required.
Must be organized, self-motivated, and proactive with strong attention to detail.
Proficient with computers (Microsoft Products), POS, and HRIS 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.

Nice To Haves

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

Responsibilities

Supervising the daily activities of the heart-of-house operations and team members.
Ensuring the needs of the guests are accommodated.
Ensuring the general cleanliness of the heart-of-house, and the entire venue.
Participating in interviewing, hiring, and training new applicants and team member development of all subordinates.
Responsible for the scheduling of assigned departments (where applicable).
Participating in growth opportunities and team member development of all heart-of-house team members.
Ensuring safety, quality, and recipe accuracy.
Managing the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
Ensuring Department of Health and company sanitation standards.
Ensuring that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
Coaching and developing heart-of-house team members by setting clear guidelines and expectations.
Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
Ensuring all team members are compliant with all heart-of-house standards and procedures.
Responsible for checking cover counts, BEOs, and/or Fire Sheets.
Ensuring the preparation and delivery of menu-focus items to daily pre-service meetings.
Proficient with all operational systems, which include payroll, inventory, and purchasing.
Possessing in-depth knowledge of all recipes, and food menus and maintains station recipe books.
Organizing, developing and producing new recipes for potential new menu items and specials.
Ensuring the completion of all opening and closing procedures as prescribed by the company.
Ensuring expediting standards.
Communicating clearly and concisely with all team members during service.
Having practical knowledge of the job duties of all supervised team members.
Participating in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
Attending, leading, and participating in any training sessions, departmental meetings, or daily pre-shift meetings.
Learning by listening, observing other team members, and sharing knowledge while leading by example.
Portraying a positive and professional attitude.
Demonstrating knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Working as part of a team and providing help and support to all fellow team members.
Assisting and/or completing additional tasks as assigned.