Position: Steakhouse Sous Chef – GVR
About: Responsible for overseeing Team Members, managing schedules and job duties, ensuring compliance with health and safety regulations, and meeting financial goals. Join our team to lead a dynamic unit within a reputable establishment.
Requirements: Minimum 2 years experience in high volume or fine dining setting; previous experience in 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 availability; strong leadership skills
Benefits: Competitive salary, Opportunities for growth, Health insurance coverage, Employee discounts, Flexible work schedule
