Chef de Cuisine at Cathedrale TAO Group Hospitality NYC

Chef de Cuisine at Cathedrale

Full Time • TAO Group Hospitality NYC
Chef de Cuisine at Cathedrale!

Job Classification:

Directly Reports to: Executive Chef, Corporate Chef


 Licenses / Certifications: Food Handling, Gaming Registration (where required)

Supervises:  All heart-of-house employees

Position Summary: Assists the Executive Chef in leading the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures.  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 general cleanliness of the heart-of-house, and the entire venue.
  • Assists in the decision-making process for interviewing, hiring and training new applicants.
  • Responsible for the scheduling, growth opportunities and employee development of heart-of-house employees.
  • Works with GM to create job performance reviews.
  • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy and financial profitability.
  • Responsible the execution of regular service, catering, take-out, delivery and all in/off-venue events.
  • Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
  • Participates in reviewing the venue’s monthly Profit & Loss statement.
  • Ensures Department of Health and company sanitation standards.
  • Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
  • Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
  • Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
  • Ensures all employees are compliant with all heart-of-house standards and procedures.
  • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
  • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.
  • Organize, develop and produce new recipes for potential new menu items and specials.
  • Ensures the completion of all opening and closing procedures as prescribed by company.
  • Maintain expediting standards.
  • Communicates clearly and concisely with all employees during service.
  • Practical knowledge of the job duties of all supervised employees.
  • Assists in overseeing the replacement or repair of all breakage, damaged 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 Chef de Cuisine training, Food Handling Certificate.

Minimum Education and Qualifications:

  • Minimum 5 years previous Culinary experience as a Chef de Cuisine or Sous Chef 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.
  • Demonstrated financial acumen with P&L statements, and labor models is desirable.
  • 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.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job.  Tao Group Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Tao Group Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts

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