Manager Jobs

About The Position

Requirements

• Minimum 5 years of previous culinary experience as an Executive Sous Chef, Chef de Cuisine, or 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
• 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
• Demonstrated financial acumen with P&L statements, and labor models is desirable

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

Benefits

• 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
• TAO Marketplace
• Employee Discounts
• Time off