Sous Chef - LAVO Los Angeles

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 Sous Chef position is responsible for ensuring all food preparations are met with the highest quality standards and menu specifications. Act as a leader and mentor to the line level staff, while supporting the management in essential restaurant functions.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the outlets profitsMaintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen itemsDesign production schemes and assists in implementation of restaurant menu and menu engineeringProvide management and support of all kitchen employees ensuring proper scheduling and vacation planningMaintain high customer satisfaction through consistently introducing innovative productsEstablish measurable goals and objectives that focus on profit, product and peopleEnsure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygieneEnsure all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary UnionEnsure that employees have all required certification validated, i.e., Health Cards, and Alcohol AwarenessProvide employees with proper training and developmental opportunities that will aid in their career aspirationsEnsure kitchen equipment is properly maintained and functioningActively interact with guests and consistently coaches' staff on guest relations skills

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:AccountabilityDevelopmentWorking relationshipsJudgmentQuality of workJob skills knowledgeProductivityDependabilityReliabilityWritten communicationVerbal communicationManageabilityAppearanceTeamworkGuest satisfaction

SUPERVISION:Reports to the Executive Chef

EDUCATION/WORKING KNOWLEDGE:High School Diploma RequiredMinimum of two year (2) culinary degree preferredProof of eligibility to work in the United StatesValid Driver’s License21+ years of ageMaintain a professional, neat and well-groomed appearance adhering to Company standardsMinimum of five (5) years prior experience at a high volume, five-Star quality operationWell versed in both classic American cuisine as well as a background in fast paced environment.Experience in labor and food cost controlPreviously worked with all products and food ingredientsExperience planning and developing menus and recipesFood handling certificationExcellent communication and organizational skillsStrong coaching and development skillsAbility to proactively lead a team

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 functionsMust have strong problem-solving skillsExcellent written and verbal communication skills requiredAbility to work under pressure and meet deadlinesMust have good positive energy throughout the dayMust be able to read the computer monitors and print legiblyMust be able to bend, kneel, and/or stand for extended periods of timeMust be able to move quickly through work and set the pace in the kitchenMust 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)Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeExpose to hot kitchen elements or cleaning materialsMay work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be requiredExposure to cleaning materialsMaintain a professional, neat, and well-groomed appearance adhering to Company standardsMust be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous mannerAbility to maintain high level of confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environment