Tao Group Hospitality offers competitive benefits for all full-time team members. This position is responsible for ensuring all management of the Wok Department in accordance with Tao Group's quality standards and Health Department regulations. It involves interacting with fellow employees and supervisors in a polite and courteous manner to ensure gracious hospitality.
Essential functions of the position include, but are not limited to:
- Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
- Ensure the needs of the guests are accommodated.
- Ensure the general cleanliness of the heart-of-house, and the entire venue.
- Participate in interviewing, hiring, and training new applicants and employee development of all subordinates.
- Participate in growth opportunities and employee development.
- Responsible for the scheduling of assigned department (where applicable).
- Oversee all prep, production, and service for quality and accuracy.
- Organize and execute service based on cover count, catering/delivery, BEO's, and other event sheets.
- Proficient with all operational systems, including payroll and purchasing processing.
- Comply with Department of Health and company standards.
- Coach all heart-of-house employees to develop their abilities by setting clear guidelines and expectations.
- Communicate kitchen needs and/or issues to management.
- Ensure employees are complying with SOPs.
- Participate in the preparation and delivery of menu-focus items to daily pre-service meetings.
- Possess in-depth knowledge of all Wok recipes and maintain station recipe book.
- Organize, develop, and produce new recipes for potential new menu items and specials.
- Ensure opening and closing procedures are being followed.
- Communicate clearly and concisely with all employees during service.
- Practical knowledge of the job duties of all supervised employees.
- Oversee Wok production for multiple locations (where applicable), coordinating weekly pars/delivery needed with Chefs at other locations.
- Participate in making sure the venue is compliant with all federal, state, and local laws and regulations; and company policies.
- Participate in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
- Attend, lead, and participate 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.
- Portray a positive and professional attitude.
- Demonstrate knowledge of venue, Tao Group Hospitality, its partners, and supporting hotel environments.
- Work as part of a team and provide help and support to all fellow team members.
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.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Must be able to stand, lift, and bend for extended periods of time.
- Must be able to bend and lift to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.
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