Executive Sous Chef - Crane Club

Tao Group Hospitality•New York, NY

About The Position

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.

Requirements

Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential
Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred
Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
Demonstrated financial acumen with P&L statements, and labor models is desirable
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

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