Ensure quality, consistency and production of all food items, preparing dishes consistently according to TAO Standards while adhering to sanitation and food handling guidelines.
Compensation
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, Employee Assistance Program, Fertility & Family Forming Support and Resources, Pet Insurance, TAO Marketplace, Employee Discounts, Time off and much more!
Responsibilities
Prepare all restaurants foods, hot and cold
Accurately follow all orders received from the POS system and/or directions from the expeditor
Maintain cleanliness and sanitation of assigned station
Follow supervisor’s instructions and communicate with and support co-workers
Check cover counts, BEOs, and/or Fire Sheets
Requirements
Minimum 1 year line cook experience
Relevant education equivalent or equivalent related Tao Group Hospitality experience
The Pastry Cook is a very precise position executing recipes for all outlets and plating banquets while maintaining a clean work station, driven by fresh local food.
Responsibilities
Prepare recipes for all outlets ensuring consistent taste
Maintain a clean and organized workstation following health codes
Ensure consistent, well-prepared, and diverse cuisine for club members, managing daily production of soups, stocks, and staff meals, and researching new recipes.
Responsibilities
Ensure consistent, well-prepared, and diverse cuisine for members
Manage daily production of soups, stocks, and staff meals
Manage and rotate product inventory
Research new recipes to enhance culinary experience
Evaluate processes and procedures for efficiency, cost control, and safety
The Culinary Coordinator serves as a working culinary lead, coordinating daily back-of-house operations across our café, concessions, ice cream parlor, catering, and large-scale events.
Responsibilities
Coordinate daily back-of-house production across café, concessions, catering, and event operations
Organize production timelines, station readiness, and equipment usage
Maintain recipe accuracy, portion control, flavor consistency, and presentation standards
Help plan and execute culinary operations for concerts, seasonal programs, catered functions, and large-scale events
Reinforce food safety, sanitation, allergen, labeling, storage, and temperature-control procedures
Line Cook responsible for preparing high‑quality food in a fast‑paced kitchen, executing recipes, maintaining food safety standards, and ensuring timely service.
Locations (4)
Nashville, Tennessee, United States
Brier Creek, North Carolina, United States
Pflugerville, Texas, United States
Columbus, Ohio, United States
Responsibilities
Prepare ingredients and cook menu items according to restaurant standards
Follow recipes, portion guides, and presentation guidelines
Operate kitchen equipment safely and efficiently
Maintain accuracy and speed during high‑volume service periods
Prepare and cook breakfast, brunch, and lunch menu items at Saint Bibiana, supporting banquet and other hotel culinary outlets as needed.
Responsibilities
Execute breakfast, brunch, and lunch menu items according to Saint Bibiana recipes, presentation standards, and quality expectations
Prepare and cook eggs, breakfast proteins, potatoes, vegetables, sauces, garnishes, and other breakfast and brunch components with consistency and precision
Work sauté, griddle, fry, oven, or other stations as assigned while maintaining proper timing across multiple orders
Manage the pace and volume of busy breakfast and brunch service without sacrificing food quality or presentation
Complete daily mise en place and station preparation to ensure the kitchen is fully ready before service
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