Executive Culinary Operations Manager

7 days ago

Miami, Florida, United States The Cavalry Company Full time
About The Cavalry Company

Job Title: Sous Chef



About the Job: We are excited to announce a new opportunity for a skilled Sous Chef to join our culinary team at The Cavalry Company.



Job Summary

The successful candidate will be responsible for assisting the Executive Chef in overseeing the entire culinary operation on board our ships. This includes leading a team of culinary professionals, directing food preparation and meal services, ensuring consistency, quality, cost-effectiveness, and sanitation standards are met.



Key Responsibilities


  • Ensure the smooth preparation and service of all food items aboard the ship, maintaining quality, consistency, and maximum food cost efficiency throughout.
  • Plan, formulate, distribute, and follow up on working schedules for all kitchen employees.
  • Ensure the ongoing and scheduled training of all galley employees.
  • Direct, motivate, control, evaluate, and provide feedback to all galley employees.
  • Assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
  • Monitor quality and specification of all items loaded onto the ship to ensure company standards are met.
  • Monitor quality and presentation of all food items, provide corrective action where necessary.
  • Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees.
  • Ensure all kitchen personnel is familiar with the operation of all galley equipment.
  • Ensure galley equipment, accessories, are adequately maintained.
  • Ensure temperature logs for all refrigeration is taken by department heads on a daily basis, monitor same and follow up on defective equipment.
  • Follow up on the daily requisitions from all kitchen outlets.
  • Review food cost worksheets and daily issues with department heads, plan any corrective action accordingly.
  • Ensure all requested paperwork is submitted accurately and on time to the chef.
  • Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
  • Liaise with Food Operations Manager and Maitre d' Hotels regarding any menu changes, guest feedback, etc.
  • Be involved with the welfare of all kitchen personnel.
  • Ensure kitchen personnel seeking medical attention are taken care of and followed up.
  • Ensure proper collation and storage of all galley equipment and accessories.
  • Conduct regular operational and sanitation inspections of all kitchen areas.
  • Plan and execute any special menus as directed by the chef.
  • Provide accurate feedback at all times to the chef.
  • Ensure kitchen staff attends all boat and fire drills as required.
  • Ensure kitchen staff attends all meetings as directed by Chef.
  • Be prepared to take charge of the kitchen in the chef’s absence.
  • Perform additional duties as directed by management.


Minimum Requirements

A degree in culinary arts or hotel administration or an international equivalent from a reputable accredited educational institution. Candidates with an associate degree in culinary arts with appropriate work experience will be considered. 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship. Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage establishments. Or 2 years as a Sous Chef with a cruise line comparable to CCL with ships with a guest capacity of 3500 or more. Sous chefs of reputed and exceptional free-standing restaurants are also considered.



Requirements:




  • Maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle.
  • Good understanding of high-volume kitchen operations, formal, informal, and buffet formats.
  • A strong foundation in culinary skills with the ability to plan, prepare, and execute a high-end 8-course menu including amuse-bouche and dessert showcasing modern technique and presentation.
  • A strong foundation in food presentation principles in both plated and buffet formats.
  • Solid understanding of current culinary trends, food production principles, and exposure to various cuisines.
  • Understanding and experience of financial budget, ability to analyze objectively, and ability to plan towards achieving set goals.
  • Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics.
  • Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not required.
  • Comprehensive understanding and application of USPH principles and regulations from a manager’s perspective.
  • Comprehensive understanding of kitchen scullery operations and hygiene standards.
  • Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals.
  • Sound understanding in operation of all major and minor kitchen equipment.
  • Comprehensive knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield.
  • Ability to understand and create effective and fair work schedules.
  • Required to create a harmonious work environment, that builds and encourages teams.
  • Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities.
  • Sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion.
  • Maintain the CCL team evaluation programs and conduct effective feedback and team reviews.
  • Intermediate to advanced knowledge of Microsoft Office Suite and its latest versions.
  • Working knowledge of PowerPoint and ability to create presentations.
  • Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime.
  • Knowledge and ability to create reports interpreting and explaining operations.


About The Cavalry Company: We are a dynamic and innovative company that values teamwork, innovation, and customer satisfaction. We offer competitive salaries, extensive benefits, and opportunities for career growth and development.



How to Apply: If you are a motivated and experienced Sous Chef looking for a new challenge, please submit your application, including your resume and a cover letter outlining your experience and qualifications for the role.



Contact Information: Please contact us at [insert contact information] if you have any questions or require further information about the role or our company.



Equal Opportunities Employer: The Cavalry Company is an equal opportunities employer and welcomes applications from all qualified candidates, regardless of their background, culture, or experience.



Language: English

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