Catering Sous Chef - GVR

This Catering Sous Chef position at GVR requires maintaining staffing levels and adhering to budgets. The role involves forecasting, cost control, performance evaluation, and ensuring a clean and safe work environment. Strong organizational, communication, and budget-related skills are essential.

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-paced environment.
• Excellent organization and communication skills.
• Comprehensive food knowledge (profit loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation).
• Ability to work hands-on in any kitchen environment.
• Must be able to work on a flexible schedule.