Now hiring for a new Tao Group Hospitality concept coming to a five-star hotel on Park Avenue in Manhattan’s NoMad district, early 2027. Responsible for supervising 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: • Ensures the needs of the guests are accommodated. • Ensures the general cleanliness of the heart-of-house, and the entire venue. • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. • Responsible for the scheduling of assigned departments (where applicable). • Participates in growth opportunities and team member development of all heart-of-house team members. • Ensures safety, quality, and recipe accuracy. • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. • 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. • Responsible for all mechanical systems being 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. • Responsible for checking cover counts, BEOs, and/or Fire Sheets. • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. • Proficient with all operational systems, which include payroll, inventory, and purchasing. • 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. • Participates 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 TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience 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. • 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 have strong problem-solving skills • Excellent written and verbal communication skills required • Ability to work under pressure and meet deadlines • Must have good positive energy throughout the day • Must be able to read the computer monitors and print legibly • Must be able to sit and/or stand for extended periods of time • Must be able to move quickly through work and set the pace in the office • Must be able to push and lift up to 75 lbs. with or without assistance • Small to Medium office environment • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment • 5-25% Local Travel (United States) • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume • 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 a high level of confidentiality • Ability to handle a fast-paced, busy, and somewhat stressful environment