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Culinary Director

2 months ago

San Francisco, California, United States Statue Cruises Full time
About the Opportunity

We are seeking a highly skilled and experienced Executive Chef to join our team at Statue Cruises. As a key member of our culinary team, you will be responsible for managing the food production and execution for our cruises, ensuring that our guests receive a high-quality dining experience.

The ideal candidate will have a minimum of five years of total kitchen experience in a full-service/banquet, high-volume environment, with at least two years of kitchen management experience. They will also have a strong knowledge of health department sanitation codes and requirements, as well as ServSafe certification.

The Executive Chef will be responsible for:

  • Managing back-of-the-house staff, including recruitment, training, coaching, and retention
  • Ensuring effective execution of each cruise, according to the specifications of the Product Management Guide
  • Directing the efforts of the kitchen staff
  • Riding cruises to observe and coach sous chefs and kitchen supervisors on effective preparation and management skills
  • Identifying and delivering skills training needs for all kitchen staff
  • Working with each kitchen management team member monthly to evaluate performance and skills, and providing necessary coaching
  • Rotating as kitchen shift manager on cruises as needed, and ensuring adherence to procedures detailed in the Product Management Guide
  • Ensuring that all staff consistently follows and adheres to all health department sanitation codes and requirements
  • Establishing department priorities and executing against them based on long-term vision
  • Working with the Food and Beverage Director(s) to develop all kitchen budgets according to company guidelines
  • Maintaining close liaison between the kitchen and other departments, including the front-of-the-house
  • Recommending and executing approved programs that improve the level of service and product quality
  • Executing other projects as assigned by management

The Executive Chef will also be responsible for:

  • Recruiting new kitchen staff when necessary to fill vacant positions
  • Delivering training of all new kitchen staff
  • Scheduling kitchen staff according to staffing matrix
  • Adhering to company performance management guidelines for all discipline and termination situations
  • Recommending appropriate compensation packages within company guidelines
  • Providing and directing development/career growth plans for each kitchen staff member
  • Providing performance reviews of all full-time kitchen staff
  • Recommending the promotion of kitchen staff members
  • Developing positive working relationships with other department heads and peers
  • Developing strong teamwork within the staff
  • Helping to develop and execute shipmate incentive programs

The ideal candidate will have:

  • A high school diploma or equivalent
  • Minimum of five years of total kitchen experience in a full-service/banquet, high-volume environment
  • At least two years of kitchen management experience, plus either minimum two years of formal culinary training or two years additional kitchen experience in a full-service/banquet, high-volume environment
  • Knowledge of health department sanitation codes and requirements
  • ServSafe certification
  • Proper food handling and preparation procedures
  • Ability to read, write, and speak English to comprehend and communicate job functions
  • Ability to communicate effectively in oral and written form
  • Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines
  • Ability to establish and maintain effective working relationships
  • Finger/hand dexterity to operate food machinery
  • Grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule
  • Able to work in confined spaces and perform duties within extreme temperature ranges
  • Stand, walk, and/or sit continuously perform essential functions for an extended period of time
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation
  • Proficient computer skills, including Microsoft Office applications (especially Word and Excel)