Position: Oyster Bar Room Chef – GVR
About: Responsible for managing and leading the unit in budget creation, forecasting, and cost controls to meet financial goals. Oversees departments to ensure compliance with specifications and guidelines, maintains kitchen equipment, and upholds safety standards.
Requirements: Food and Beverage and Culinary experience in a high-volume environment with P&L responsibilities; strong leadership skills; effective communication abilities; sound decision-making; comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation; experience in high-volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food preparation.
