Executive Chef - Sake No Hana

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans

• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts

• Time off and much more!

Leads the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation.

Interacts with the dining room guests, 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 that all needs of the guests are accommodated

Ensures the general cleanliness of the heart-of-house and the entire venue

Conducts decision-making process for interviewing, hiring, and training new applicants

Oversee the scheduling, growth opportunities, and team member development of all heart-of-house team members

Responsible for all heart-of-house job performance reviews

Oversee heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability

Supervise 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

Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards

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

Possesses in-depth knowledge of all food menus and the venue

Organize, develop and produce new recipes for potential new menu items and specials.

Ensures expediting standards

Communicates clearly and concisely with all team members during service

Practical knowledge of the job duties of all supervised team members

Oversees the replacement or repair of all breakage and damage to equipment or furniture

Attends, leads, and participates in any training sessions, departmental meetings 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 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

Minimum 8 years of previous culinary experience as an Executive Chef or Senior 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 required

Must be organized, self-motivated, and proactive with strong attention to detail

Proficient 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