Tao Group Hospitality
Sous Chef - LAVO Los Angeles
Tao Group Hospitality, Los Angeles, California, United States, 90079
Overview
LAVO is a coastal Italian restaurant designed for a lighter and brighter West Coast flagship with an unparalleled year-round alfresco dining experience. The restaurant offers an elevated indoor and outdoor dining experience while boasting a sun-drenched dining room, triple-height ceilings with a retractable roof, operable accordion windows, and luxurious Italian furnishings throughout. The kitchen is led by Tao Hospitality Group Chief Culinary Officer Ralph Scamardella, whose menu balances dishes inspired by coastal southern Italy and Southern California produce while paying homage to LAVO's signature Italian classics. The menu features fresh pastas made in-house; pizzas made with whole grain, single-source flour; and a wide selection of wood-fired steaks, chops, chicken dominic, fresh salads, and locally sourced vegetables. Tao Group Hospitality offers competitive benefits for all full-time team members. Benefits
Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more Responsibilities
Supervise the daily activities of heart-of-house operations and team members in accordance with department policies and procedures. Interact with fellow team members and supervisors to ensure gracious hospitality. Ensure the needs of the guests are accommodated and the general cleanliness of the heart-of-house and the venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Schedule assigned departments (where applicable) and participate in growth opportunities and team member development of all heart-of-house team members. Ensure safety, quality, and recipe accuracy; manage execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensure compliance with Department of Health and company sanitation standards; ensure venue compliance with all laws and company policies. Coach and develop heart-of-house team members by setting clear guidelines and expectations; ensure all team members are compliant with standards and procedures. Responsible for equipment maintenance and opening/closing procedures; ensure expediting standards and clear communication during service. Maintain knowledge of all recipes and menus; organize, develop, and produce new recipes for potential new menu items and specials. Proficient with operational systems including payroll, inventory, and purchasing. Assist in pre-service meetings with menu-focused items; ensure completion of all opening/closing procedures. Oversee replacement or repair of breakage and damaged equipment or furniture; attend and participate in trainings and meetings. Lead by example with a positive, professional attitude and strong venue knowledge. Collaborate as part of a team and support fellow team members; assist with additional tasks as assigned. Education/Working Knowledge
Minimum 2-3 years of previous culinary supervisory/management experience within a high-volume kitchen setting. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, coaching, team-building, problem-solving, and leadership skills. Organized, self-motivated, proactive with strong attention to detail; proficient with computers (Microsoft products), POS, and related technology. Skills / Physical Demands / Work Environment / Schedule
Must have strong problem-solving skills and the ability to work under pressure; adapt to varying levels of noise and guest volume. Excellent written and verbal communication; positive energy throughout the day; ability to read computer monitors and print legibly. Physical capabilities to bend, kneel, sit, and stand for extended periods; push and lift up to 50 lbs. Work in office, casino, nightclub, bar, lounge, and/or restaurant environments; travel up to 25% locally. May require extended hours, irregular shifts, evenings, weekends, and holidays; maintain a professional, neat appearance per company standards; maintain confidentiality. Ability to work as part of a team and interact professionally with internal and external customers and co-workers. Location & Compensation
Santa Monica, CA — salary ranges provided per posting include examples such as $75,000.00–$80,000.00 and other regional figures as listed in the job posting.
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LAVO is a coastal Italian restaurant designed for a lighter and brighter West Coast flagship with an unparalleled year-round alfresco dining experience. The restaurant offers an elevated indoor and outdoor dining experience while boasting a sun-drenched dining room, triple-height ceilings with a retractable roof, operable accordion windows, and luxurious Italian furnishings throughout. The kitchen is led by Tao Hospitality Group Chief Culinary Officer Ralph Scamardella, whose menu balances dishes inspired by coastal southern Italy and Southern California produce while paying homage to LAVO's signature Italian classics. The menu features fresh pastas made in-house; pizzas made with whole grain, single-source flour; and a wide selection of wood-fired steaks, chops, chicken dominic, fresh salads, and locally sourced vegetables. Tao Group Hospitality offers competitive benefits for all full-time team members. Benefits
Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more Responsibilities
Supervise the daily activities of heart-of-house operations and team members in accordance with department policies and procedures. Interact with fellow team members and supervisors to ensure gracious hospitality. Ensure the needs of the guests are accommodated and the general cleanliness of the heart-of-house and the venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Schedule assigned departments (where applicable) and participate in growth opportunities and team member development of all heart-of-house team members. Ensure safety, quality, and recipe accuracy; manage execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensure compliance with Department of Health and company sanitation standards; ensure venue compliance with all laws and company policies. Coach and develop heart-of-house team members by setting clear guidelines and expectations; ensure all team members are compliant with standards and procedures. Responsible for equipment maintenance and opening/closing procedures; ensure expediting standards and clear communication during service. Maintain knowledge of all recipes and menus; organize, develop, and produce new recipes for potential new menu items and specials. Proficient with operational systems including payroll, inventory, and purchasing. Assist in pre-service meetings with menu-focused items; ensure completion of all opening/closing procedures. Oversee replacement or repair of breakage and damaged equipment or furniture; attend and participate in trainings and meetings. Lead by example with a positive, professional attitude and strong venue knowledge. Collaborate as part of a team and support fellow team members; assist with additional tasks as assigned. Education/Working Knowledge
Minimum 2-3 years of previous culinary supervisory/management experience within a high-volume kitchen setting. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, coaching, team-building, problem-solving, and leadership skills. Organized, self-motivated, proactive with strong attention to detail; proficient with computers (Microsoft products), POS, and related technology. Skills / Physical Demands / Work Environment / Schedule
Must have strong problem-solving skills and the ability to work under pressure; adapt to varying levels of noise and guest volume. Excellent written and verbal communication; positive energy throughout the day; ability to read computer monitors and print legibly. Physical capabilities to bend, kneel, sit, and stand for extended periods; push and lift up to 50 lbs. Work in office, casino, nightclub, bar, lounge, and/or restaurant environments; travel up to 25% locally. May require extended hours, irregular shifts, evenings, weekends, and holidays; maintain a professional, neat appearance per company standards; maintain confidentiality. Ability to work as part of a team and interact professionally with internal and external customers and co-workers. Location & Compensation
Santa Monica, CA — salary ranges provided per posting include examples such as $75,000.00–$80,000.00 and other regional figures as listed in the job posting.
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