Sous Chef - New Venue Opening New York

Tao Group Hospitality•New York, NY

18h•$80,000•Onsite

About The Position

The Sous Chef supervises the daily activities of heart-of-house operations and team members in accordance with department policies and procedures. The role works with fellow team members and supervisors in a polite and courteous manner 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 Sous Chef helps ensure guest needs are met, the venue is clean and compliant with health, safety, and company standards, and food is prepared and served safely, consistently, and according to recipes. The position manages execution across regular service, catering, take-out, delivery, and in-venue and off-premise events; supports hiring, training, scheduling, coaching, and development of heart-of-house team members; and oversees operational systems, equipment, opening and closing procedures, expediting, and service communication. The role also maintains detailed knowledge of recipes and menus and develops potential new recipes and specials. The position requires at least 2–3 years of culinary supervisory or management experience in a high-volume kitchen. An associate degree in Culinary Arts or equivalent work experience is preferred. The role requires strong menu planning, leadership, team-building, coaching, problem-solving, organization, attention to detail, and proficiency with computers, Microsoft products, POS, and technology. Work may involve extended hours, irregular and evening shifts, weekends, and holidays, as well as a fast-paced environment with varying levels of noise, crowds, and smoke.

Requirements

At least 2–3 years of culinary supervisory or management experience in a high-volume kitchen.
Strong menu-planning, coaching, team-building, problem-solving, and leadership skills.
Organized, self-motivated, and proactive, with strong attention to detail.
Proficiency with computers, Microsoft products, POS, and technology.
Ability to write, read, and communicate verbally.
Strong problem-solving skills and excellent written and verbal communication skills.
Ability to work under pressure and meet deadlines.
Ability to read computer monitors and print legibly.
Ability to sit and/or stand for extended periods.
Ability to move quickly through work and set the pace in the office.
Ability to push and lift up to 75 pounds, with or without assistance.
Ability to work effectively as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain a high level of confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.
Maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

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

Responsibilities

Ensure guest needs are accommodated.
Ensure general cleanliness of the heart-of-house and the entire venue.
Participate in interviewing, hiring, and training applicants, and in developing subordinate team members.
Schedule assigned departments where applicable.
Participate in growth opportunities and team-member development for heart-of-house team members.
Ensure safety, quality, and recipe accuracy.
Manage execution of regular service, catering, take-out, delivery, and in-venue and off-premise events.
Ensure compliance with Department of Health and company sanitation standards.
Ensure venue compliance with federal, state, and local laws and regulations, as well as company policies.
Coach and develop heart-of-house team members by setting clear guidelines and expectations.
Oversee mechanical systems to ensure they are in good working order and comply with applicable ordinances.
Ensure team members follow heart-of-house standards and procedures.
Check cover counts, BEOs, and/or Fire Sheets.
Prepare and deliver menu-focus items for daily pre-service meetings.
Use operational systems for payroll, inventory, and purchasing.
Maintain in-depth knowledge of recipes and food menus, and maintain station recipe books.
Organize, develop, and produce new recipes for potential menu items and specials.
Ensure completion of company-prescribed opening and closing procedures.
Ensure expediting standards.
Communicate clearly and concisely with team members during service.
Maintain practical knowledge of the duties of supervised team members.
Help oversee replacement or repair of damaged or broken equipment and furniture.
Attend, lead, and participate in training sessions, departmental meetings, and daily pre-shift meetings.
Learn by listening to and observing team members, share knowledge, and lead by example.
Maintain a positive and professional attitude.
Demonstrate knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Work as part of a team and support fellow team members.
Complete additional tasks as assigned.
Complete Tao Group Hospitality in-venue sous chef training.