Chef de Cuisine Fresh (All Day Dining)

POSITION SUMMARY Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ESSENTIAL DUTIES & RESPONSIBILITIES Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings Supervise daily cleaning of walk-in and reach-in boxes for safety reasons Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations Adhere to control procedures for cost and quality Report any equipment in need of repair to chef and engineering for service Maintain vacation schedule for proper staffing Requirements Degree in Culinary Arts or a related field. Proven experience as a Chef de Cuisine. Minimum of 5 years of experience in a luxury five-star hotel environment. Strong expertise in: Food preparation Product quality management Food presentation Menu development Demonstrated ability in: Menu conceptualization Menu design Culinary innovation Previous experience in a 5-star hotel, international hotel chain, or with significant international exposure is preferred. Must have prior experience as a Sous Chef in an all-day dining operation. Must have experience managing banquet operations. Strong background in large-scale hotel food operations is highly preferred.