Pastry Sous Chef - Lavo Los Angeles

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 Pastry 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 profits

• Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items

• Design production schemes and assists in implementation of restaurant menu and menu engineering

• Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning

• Maintain high customer satisfaction through consistently introducing innovative products

• Establish measurable goals and objectives that focus on profit, product and people

• Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene

• Ensure 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 Union

• Ensure that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness

• Provide employees with proper training and developmental opportunities that will aid in their career aspirations

• Ensure kitchen equipment is properly maintained and functioning

• Actively 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:

• Accountability

• Development

• Working relationships

• Judgment

• Quality of work

• Job skills knowledge

• Productivity

• Dependability

• Reliability

• Written communication

• Verbal communication

• Manageability

• Appearance

• Teamwork

• Guest satisfaction

SUPERVISION:

• Reports to the Executive Chef

EDUCATION/WORKING KNOWLEDGE:

• High School Diploma Required

• Minimum of two year (2) culinary degree preferred

• Proof of eligibility to work in the United States

• Valid Driver's License

• 21+ years of age

• Maintain a professional, neat and well-groomed appearance adhering to Company standards

• Minimum of five (5) years prior experience at a high volume, five-Star quality operation

• Well versed in both classic American cuisine as well as a background in fast paced environment.

• Experience in labor and food cost control

• Previously worked with all products and food ingredients

• Experience planning and developing menus and recipes

• Food handling certification

• Excellent communication and organizational skills

• Strong coaching and development skills

• Ability 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 functions

• Must have strong problem-solving skills

• Excellent written and verbal communication skills required

• Ability to work under pressure and meet deadlines

• Must have good positive energy throughout the day

• Must be able to read the computer monitors and print legibly

• Must be able to bend, kneel, and/or stand for extended periods of time

• Must be able to move quickly through work and set the pace in the kitchen

• Must be able to push and lift up to 25 lbs.

• Small to Medium office environment

• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment

• 5-25 % 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 volume

• Expose to hot kitchen elements or cleaning materials

• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required

• Exposure to cleaning materials

• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

• Ability to maintain high level of confidentiality

• Ability to handle a fast-paced, busy, and somewhat stressful environment