Culinary Operations Manager

1 week ago

Miami, United States Crew Life at Sea Full time
Job Description:

About the Role:

The Culinary Operations Manager is a key member of the Crew Life at Sea team, responsible for ensuring the smooth operation of our galley and kitchen facilities. This role requires a strong leader who can motivate and train a team of culinary professionals to deliver exceptional food quality and service.

Key Responsibilities:

  • Ensure all food is prepared fresh and of the highest quality
  • Strictly adhere to all recipes, methods, and instructions from supervisors
  • Maintain an organized and efficient flow of production, with regards to changes in forecasts and menus
  • Ensure development of team members through on-going training
  • Recognize team members for successful achievements and contributions
  • Coach team members immediately and professionally to minimize deficiencies and provide encouragement
  • Responsible for inventories to enable team members to successfully prepare mise en place
  • Consistently check temperatures in foods and follow proper procedures in regards to chilling, re-heating, and holding food
  • Maintain and report waste log to supervisors on a daily/weekly basis
  • Check outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
  • Check outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
  • Maintain USPH/FDA standards
  • Communicate and follow-through with appropriate departments to correct sanitation and or equipment issues
  • Responsible for accuracy in daily inventories and requisitions
  • Ensure proper rotation, storage temperatures, and proper storing procedures are observed
  • Communicate with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
  • Ensure all team members are properly equipped with uniforms, supplies, and tools
  • Communicate with Food & Beverage team in regards to special events, changes in forecasts, etc.
  • Keep Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
  • Ensure recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
  • Strive to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
  • Evaluate subordinates every three months
  • Continuously monitor food and labor cost in accordance with CBH
  • Controls and decreases waste by maintaining logs to submit daily/weekly
  • Adjust production levels to meet forecast demands
  • Communicate with other departments to adjust production for joint product needs
  • Delegate workload to subordinates fairly and consistently while continually striving to improve flow of production
  • Adjusts scheduling appropriately in order to attend mandatory meetings
  • Schedules regular focus meetings with subordinates to increase communication
  • Continually maintains and updates daily and weekly reports in a timely manner

Requirements:

  • High School Diploma or Equivalent required
  • Culinary School 2-4 year degree or foreign equivalency preferred
  • 1+ year supervisory experience on cruise ship or high volume hotel/restaurant
  • 1+ year experience in a high production volume restaurant/hotel
  • 1+ year experience in a fine dining or upscale restaurant
  • 3+ years of culinary experience (may be combined with formal culinary training)

Knowledge and Skills:

  • Strong knowledge of all basic cooking techniques
  • Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
  • Ability to lead in all areas of the galley including buffets, production, alternative restaurants, and main galleys
  • Flexibility to work any shift in any area of responsibility without notice
  • Strong knowledge of herbs, spices, flavorings
  • Strong knowledge of all kitchen equipment, tools, and supplies
  • Ability to provide leadership, motivation, and training
  • Familiarity with the Safety and Environmental Protection Policy and the SEMS

Attributes:

  • Proactive
  • Team Player
  • Problem Solver
  • Passionate about hospitality and customer service driven
  • Must have a professional appearance and good hygiene
  • Respect for all co-workers and guests
  • Pride in your work by creating positive energy, excitement, and fun
  • Able to work 7 days a week
  • Demonstrate positive behaviors; smiling, being polite, and courteous
  • Able to develop a camaraderie with team members
  • Ability to live in close quarters, share limited space with other cabin-mates

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