Catering Sous Chef - GVR

The Catering Sous Chef will manage schedules, lead team members, contribute to annual budgeting, oversee forecasting and cost controls, handle Team Member/Guest opportunities, and maintain kitchen and equipment cleanliness. Excellent organizational and communication skills are required, as is comprehensive knowledge of food production methods and financial principles.

Requirements

• Minimum 2 years in a high volume and/or fine dining environment
• Previous experience with ordering and inventory control
• Proficient computer skills
• Ability to work in a fast pace environment
• Excellent organization and communication skills
• Comprehensive food knowledge (profit loss statements, budget, cost control, menu planning, budgeting)
• Hands-on experience in butchering, baking, etc.
• Flexible schedule
• Strong leadership skills