Position: Steakhouse Sous Chef – Red Rock
About: Responsible for managing and leading a unit in a high-volume or fine dining environment, ensuring operational and financial success while maintaining a clean and compliant work area. Must have experience with ordering, inventory control, and kitchen operations.
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
