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.
• Mental Health Support and Services.
• Fertility & Family Forming Support and Resources.
• Pet Insurance.
• Employee Discounts.
• TAO Savings Marketplace.
• Time off and much more!

The Culinary Director/Executive Chef is responsible for managing the culinary operations for multiple venues to ensure all food products meet the highest standards of taste, presentation, and quality. The Culinary Director/Executive Chef oversees 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 to ensure a successful operation.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability.
• Supervises 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.
• Collaborating 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, 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.
• Organizes, develops and produces new recipes for potential new menu items and specials.
• Ensures the general cleanliness of the heart-of-house and the throughout venue.
• Conducts decision-making process for interviewing, hiring, and training new team members.
• Oversees the scheduling, growth opportunities, and development of all heart-of-house team members.
• Responsible for all heart-of-house job performance reviews.
• 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.
• Attend, lead, and participate in any training sessions, departmental meetings, and 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 and its partners.
• Works as part of a team and provides help and support to all fellow team members.
• Ensuring that all needs of the guests are accommodated.
• Assist and/or complete additional tasks as assigned.

EDUCATION/WORKING KNOWLEDGE:

• Minimum of six (6) years of previous culinary experience as an Executive Chef within a fine-dining, high-volume kitchen, preferably Michelin-rated.
• Culinary Arts Degree or equivalent combination of education and experience in a related field.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Demonstrated financial expertise with P&L statements and labor models is required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred.

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.
• Must have strong problem-solving skills.
• Ability to work under pressure and meet deadlines.
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume.
• Excellent written and verbal communication skills required.
• 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 25 lbs.

• Medical, Dental, and Vision Coverage.
• 401(k) Retirement Program with Employer Match.
• Life and Disability Insurance Plans.
• Ancillary Insurance Plans.
• Mental Health Support and Services.
• Fertility & Family Forming Support and Resources.
• Pet Insurance.
• Employee Discounts.
• TAO Savings Marketplace.
• Time off and much more!

• Minimum of six (6) years of previous culinary experience as an Executive Chef within a fine-dining, high-volume kitchen.
• Culinary Arts Degree or equivalent combination of education and experience.
• Strong menu planning and leadership skills.
• Demonstrated financial expertise with P&L statements and labor models.
• Proficient in Windows Microsoft Office and POS systems.
• Excellent written and verbal communication skills.
• Strong problem-solving skills.