Tao Group Hospitality
Culinary Director/Executive Chef - New Restaurant Concept Miami
Tao Group Hospitality, Miami, Florida, us, 33101
Tao Group Hospitality offers competitive benefits for all full-time team members such as:Medical, Dental, and Vision Coverage401(k) Retirement Program with Employer MatchLife and Disability Insurance PlansAncillary Insurance PlansMental Health Support and ServicesFertility & Family Forming Support and ResourcesPet InsuranceEmployee DiscountsTAO Savings MarketplaceTime 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 profitabilitySupervises the execution of regular service, catering, take-out, delivery, and all in/off-venue eventsPossesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasingCollaborating with the General Manager for maintaining the venue’s monthly Profit & Loss statement standardsEnsures Department of Health and company sanitation standardsEnsures 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 expectationsEnsures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinancesEnsures all team members are compliant with all heart-of-house standards and proceduresPossesses in-depth knowledge of all food menus and the venueOrganize, develop and produce new recipes for potential new menu items and specialsEnsures the general cleanliness of the heart-of-house and the throughout venueConducts decision-making process for interviewing, hiring, and training new team membersOversees the scheduling, growth opportunities, and development of all heart-of-house team membersResponsible for all heart-of-house job performance reviewsCommunicates clearly and concisely with all team members during servicePractical knowledge of the job duties of all supervised team membersOversees the replacement or repair of all breakage and damage to equipmentAttend, 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 examplePortrays a positive and professional attitudeDemonstrates knowledge of Tao Group Hospitality and its partnersWorks as part of a team and provides help and support to all fellow team membersEnsuring that all needs of the guests are accommodatedAssist 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-ratedCulinary Arts Degree or equivalent combination of education and experience in a related fieldStrong menu planning, ability to coach, build a team, problem solve, and leadership skills requiredDemonstrated financial expertise with P&L statements and labor models is requiredMust be organized, self-motivated, and proactive with strong attention to detailProficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULEThe 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 functionsMust have strong problem-solving skillsAbility to work under pressure and meet deadlinesWork in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeExcellent written and verbal communication skills requiredMust have good positive energy throughout the dayMust be able to read the computer monitors and print legiblyMust be able to sit and/or stand for extended periods of timeMust be able to move quickly through work and set the pace in the officeMust be able to push and lift up to 25 lbs.Small to Medium office environmentOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment5-25% Local Travel (United States)May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be requiredMaintain a professional, neat, and well-groomed appearance adhering to Company standardsAbility to maintain a high level of confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environmentMust be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
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 profitabilitySupervises the execution of regular service, catering, take-out, delivery, and all in/off-venue eventsPossesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasingCollaborating with the General Manager for maintaining the venue’s monthly Profit & Loss statement standardsEnsures Department of Health and company sanitation standardsEnsures 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 expectationsEnsures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinancesEnsures all team members are compliant with all heart-of-house standards and proceduresPossesses in-depth knowledge of all food menus and the venueOrganize, develop and produce new recipes for potential new menu items and specialsEnsures the general cleanliness of the heart-of-house and the throughout venueConducts decision-making process for interviewing, hiring, and training new team membersOversees the scheduling, growth opportunities, and development of all heart-of-house team membersResponsible for all heart-of-house job performance reviewsCommunicates clearly and concisely with all team members during servicePractical knowledge of the job duties of all supervised team membersOversees the replacement or repair of all breakage and damage to equipmentAttend, 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 examplePortrays a positive and professional attitudeDemonstrates knowledge of Tao Group Hospitality and its partnersWorks as part of a team and provides help and support to all fellow team membersEnsuring that all needs of the guests are accommodatedAssist 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-ratedCulinary Arts Degree or equivalent combination of education and experience in a related fieldStrong menu planning, ability to coach, build a team, problem solve, and leadership skills requiredDemonstrated financial expertise with P&L statements and labor models is requiredMust be organized, self-motivated, and proactive with strong attention to detailProficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULEThe 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 functionsMust have strong problem-solving skillsAbility to work under pressure and meet deadlinesWork in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeExcellent written and verbal communication skills requiredMust have good positive energy throughout the dayMust be able to read the computer monitors and print legiblyMust be able to sit and/or stand for extended periods of timeMust be able to move quickly through work and set the pace in the officeMust be able to push and lift up to 25 lbs.Small to Medium office environmentOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment5-25% Local Travel (United States)May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be requiredMaintain a professional, neat, and well-groomed appearance adhering to Company standardsAbility to maintain a high level of confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environmentMust be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner