Chef De Cuisine - Crane Club Restaurant

New York, NY, United States

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
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time 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:

• 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, 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 company.
• 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, damaged 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 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 Chef de Cuisine training, Food Handling Certificate.

EDUCATION/WORKING KNOWLEDGE:

• Minimum 5 years 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 a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.

SKILLS /…