Executive Wok Chef – Tao Los Angeles

Management of the Wok Department in accordance to Tao Group’s quality standards and Health Department regulations. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Duties and Responsibilities: including but not limited to

  • Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
  • Ensures the needs of the guests are accommodated.
  • Ensures 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.
  • Participates 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.
  • Complies with Department of Health and company standards.
  • Coaches all heart-of-house employees to develop their abilities by setting clear guidelines and expectations.
  • Communicates kitchen needs and/or issues to management.
  • Ensures employees are complying with SOPs.
  • Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
  • Possesses in-depth knowledge of all Wok recipes and maintains station recipe book.
  • Organize, develop and produce new recipes for potential new menu items and specials.
  • Ensures opening and closing procedures are being followed.
  • Communicates clearly and concisely with all employees during service.
  • Practical knowledge of the job duties of all supervised employees.
  • Oversees Wok production for multiple locations (where applicable), coordinating weekly pars/delivery needed with Chefs at other locations.
  • Participates in making sure the venue is compliant with all federal, state and local laws and regulations; and company policies.
  • Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
  • Attends, leads and participates 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.
  • Portrays a positive and professional attitude.
  • Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.
  • Works as part of a team and provides help and support to all fellow team members.

Training Requirements:

  • Tao Group Hospitality in-venue Wok Training, Food Handling Certificate.

Minimum Education and Qualifications:

  • 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.
  • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
  • Must be organized, self-motivated, and proactive with a strong attention to detail.
  • Proficient with computers (Microsoft Products), POS and technology

Physical Demands and Work Environment:

  • 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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