Executive Chef

4 weeks ago

Chicago, Illinois, United States City Experiences Full time
About the Opportunity

The Sous Chef, in conjunction with the Executive Chef, plays a key role in managing the back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service, and guest satisfaction while maintaining a high level of profitability.

Essential Duties & Responsibilities
  • Cruise Execution: Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual.
  • Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation.
  • Maintain close liaison between the kitchen and other departments including the front-of-the-house (FOH).
  • Recommend and execute approved programs that improve the level of service and product quality.
  • Execute other projects as assigned by management.
  • Kitchen Team Management: Recruit new kitchen staff when necessary to fill vacant positions, participate in training of all new kitchen staff, participate in scheduling kitchen staff according to staffing matrix, adhere to Company's performance management guidelines for all discipline and termination situations, provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members, recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members, develop positive working relationships with city department heads and peers, participate in the development of strong teamwork within the staff, help develop and execute shipmate incentive programs.
  • Guest Service: Ensure effective execution of each cruise (back-of-the-house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise, resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention, participate in implementing and maintaining effective safety programs in conjunction with the Operations Department, maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements.
  • Administration: Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget, participate in the inventory process to ensure adequate stock, participate in purchasing all food products and cleaning supplies according to established procedures, participate in processing all invoices in a timely manner to maximize corporate rebate program, participate in administering the payroll system including scheduling, checking, transmitting and processing, participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability, participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency, ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements, attend all scheduled meetings, operate all restaurant systems (PC, restaurant cost analysis software, etc.).
Minimum Qualifications
  • High school or equivalent required.
  • Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment.
  • At least one (1) year of kitchen staff management experience.
  • Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment.
  • ServSafe Certified.
  • Able to manage multiple priorities/tasks and prioritize appropriately.
  • Ability to establish and maintain effective working relationships.
  • Must be able to communicate effectively in oral and written form.
  • Ability to work in confined spaces and perform duties within extreme temperature ranges.
  • Must be able to stand, walk, and/or sit continuously to perform essential functions for an extended period.
  • Must have hearing and visual ability to observe and detect signs of emergencies, distinguish product, taste, texture, and presentation, and observe preparation.
  • Physical requirements- Must have finger/hand dexterity to operate food machinery; must be able to lift, move, and/or carry items weighing a maximum of 200 lbs.
  • Able to work with Microsoft Office applications (especially Word & Excel).
  • Ability to read, write, and speak English to comprehend and communicate job functions.

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