Position: Pool Sous Chef – GVR
About: Responsible for overseeing team members and ensuring efficient operations in a high-volume dining environment, maintaining compliance with health and safety standards.
Requirements: Minimum 2 years in varied high volume and/or fine dining environment; previous experience with ordering and inventory control; proficient computer skills; ability to work in a fast-paced environment; excellent organization and communication skills; comprehensive food knowledge including profit loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation; hands-on experience in high-volume kitchen production; flexible schedule; strong leadership skills
