Chef de Cuisine - Fresh Buffet

PAY RANGE: $75k-$90k DOEGeneral Summary Of Duties:Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Role and Responsibilities: (Includes but is not limited to the following)Assign specific duties to all staff for efficient operation of kitchen.  Train and supervise kitchen staff in the proper preparation of menu items.Ensure proper receiving, storage (including temperature-setting) and rotation of food products.  Adhere to control procedures for food cost and quality.Provide guest satisfaction through outstanding guest service.Write recipes, maintain inventory and order supplies as needed.Schedule appropriate number of staff needed for each day and week – maintaining Labor cost control.Ensure department maintains requirements for area sanitation.Reports any equipment in need of repair to chef and the engineering department for service.