Lead Kitchen Sous Chef: Budgeting, Scheduling & High-Volume

A prominent hospitality company in Las Vegas is looking for a skilled professional to oversee Team Members and handle budget management. The role involves evaluating performance, setting schedules, and ensuring compliance with health and safety regulations. Applicants should have at least 2 years of experience in a high-volume setting and demonstrate excellent leadership, organization, and communication skills. The position requires a hands-on approach to food production and flexible scheduling. #J-18808-Ljbffr