Buffet Room Chef

Develop and lead all venue specific room kitchen team members and Sous Chefs in order to prepare, cook and present food according to Ameristar standard recipes in order to cerate quality food products. Assign in detail specific duties to all employees under supervision for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving storage, and rotation of food products. Adhere to control procedures for food cost and quality. Minimum five years in a culinary operation. Salary will be discussed at time of interview.Demonstrates strong working knowledge of culinary operations Demonstrates knowledge of sanitation specifications. Demonstrates strong coaching and leadership skills. Demonstrates the ability to take initiative and work with little follow-up.