Pastry Sous Chef - LAVO Tampa

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa.

Below, you will find a complete breakdown of everything required of potential candidates, as well as how to apply Good luck.
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 PlansEmployee Assistance ProgramFertility & Family Forming Support and ResourcesPet InsuranceEmployee DiscountsTAO Savings MarketplaceTime off and much more!
Responsible for supervising the daily activities of the pastry team department in accordance with department policies and procedures. Create broad range of baked goods per menu. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:Ensures the needs of the guests are accommodated.Ensures the general cleanliness of the pastry department, and the entire venue.Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.Responsible for the scheduling of assigned departments (where applicable).Participates in growth opportunities and team member development of all pastry team members.Ensures safety, quality, and recipe accuracy.Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.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 team members by setting clear guidelines and expectations.Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.Ensures all team members are compliant with all heart-of-house standards and procedures.Responsible for checking cover counts, BEOs, and/or Fire Sheets.Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.Proficient with all operational systems, which include payroll, inventory, and purchasing.Possesses in-depth knowledge of all recipes, and 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 the company.Ensures expediting standards.Communicates clearly and concisely with all team members during service.Practical knowledge of the job duties of all supervised team members.Participates in overseeing the replacement or repair of all breakage, and damage to 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 the 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.Assist and/ or complete additional tasks as assignedTRAINING REQUIREMENTS:Tao Group Hospitality in-venue Pastry Sous Chef trainingEDUCATION/WORKING KNOWLEDGE:Minimum 1 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 strong attention to detail. xzbcwsv Proficient with computers (Microsoft Products), POS, and technology.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 functionsAbility to write, read, and verbally communicateMust be able to move quicklyMust be able to push and lift up to 75 lbs. with or without assistanceMust be able to stand for extended periods of timeWork in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working EnvironmentExposure to hot kitchen elements or cleaning materialsOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environmentMay work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be requiredMaintain 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 confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environment