Executive Sous Chef - Crane Club New York

Tao Group Hospitality offers competitive benefits for all full-time team members such as:Medical, Dental, and Vision Coverage401(k) Retirement Program with Employer MatchLife and Disability Insurance PlansAncillary Insurance PlansMental Health Support and ServicesFertility & Family Forming Support and ResourcesPet InsuranceEmployee DiscountsTime 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. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensuring the needs of the guests are accommodatedEnsures the general cleanliness of the heart-of-house, and the entire venueAssists 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 membersWorks with GM to create job performance reviewsResponsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitabilityResponsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue eventsPossesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasingParticipates in reviewing the venue’s monthly Profit & Loss statementEnsures Department of Health and company sanitation standardsEnsures that the venue is compliant with all federal, state, and local laws and regulations; and company policiesCoaches and develops heart-of-house team members by setting clear guidelines and expectationsEnsures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinancesEnsures 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 meetingsPossesses in-depth knowledge of all recipes, and food menus and maintains station recipe booksOrganize, develop and produce new recipes for potential new menu items and specialsEnsures the completion of all opening and closing procedures as prescribed by the companyEnsures expediting standardsCommunicates clearly and concisely with all team members during servicePractical knowledge of the job duties of all supervised team membersAssists in overseeing the replacement or repair of all breakage, and damage to equipment or furnitureAttends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetingsLearn by listening, observing other team members, and sharing knowledge while leading by examplePortrays a positive and professional attitudeDemonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environmentsWorks as part of a team and provides help and support to all fellow team membersAssist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essentialTwo-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferredStrong menu planning, ability to coach, build a team, problem solve, and leadership skills requiredDemonstrated financial acumen with P&L statements, and labor models is desirableMust be organized, self-motivated, and proactive with strong attention to detailProficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions 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 Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment Exposure to hot kitchen elements or cleaning materials Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required 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