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Kitchen Operations Manager
2 months ago
About the Opportunity:
We are seeking a highly skilled and experienced Kitchen Operations Manager to join our team at Statue Cruises. As a key member of our culinary team, you will be responsible for assisting our Sous Chef and Executive Chef in all aspects of food production, including working prep shifts, working events, and assisting with inventories and ordering as needed.
About You:
To be successful in this role, you will need to be adaptable, dynamic, and embody our company's RESPECT Service System. This means creating a positive and respectful work environment, providing exceptional customer service, and maintaining high standards of quality and safety.
Essential Duties & Responsibilities:
- Maintain all work areas to local Health Department standards.
- Report any unsafe or dangerous tools or equipment to supervisor.
- Maintain food standards as set by the Chef.
- Locate any possible areas where cross contamination could occur and report them to supervisor.
- Assist Chef with any event as needed.
- Manage onboard crew and events in the absence of the Chef.
- Take part in regularly scheduled inventories as needed.
- Participate and promote the prevention of food loss and/or theft.
- Assist Chef in monitoring sanitation practices.
- Attend weekly catering meetings, process event information directly to production sheets as needed by Chef.
- Take lead on buffet design, utilization of current display ware and assist crew members in creating functional displays.
- Participate in food tastings, discuss menu with Clients, assist with costing sheets and process paperwork to accounting as needed.
- Assist in menu development, price, presentation, and production. Prepare samples for Sales staff and counsel on push list.
- Oversee onboard functions, develop the abilities of others and assure return of profit to the bottom line.
- Offer and assist Captain/First Officer as needed.
- Additional job duties assigned.
Requirements & Qualifications:
- 3 years of manager or lead experience preferred.
- 2-year culinary degree, ACF certification, served and completed a culinary apprenticeship program, or equivalent work experience.
- Current CPR Certification.
- Certification for Food Service Training.
- Pre-Employment Background Checks and Drug Screening required of all positions.
- Grooming: All crew members must maintain a neat, clean, and well-groomed appearance (specific standards available in the Employee Handbook).
- Physical Demands: Ability to bend, rotate, and reach frequently. Ascending/descending stairs or ladders safely. Ability to maneuver through/in/around small and/or confined areas within the vessel. Must be able to maintain both static and dynamic standing balance to complete various duties associated with job. Must be capable of performing emergency duties as listed in the vessel's station bill.
- Work Environment: Office environment, stairs available. Work is administrative in nature. The majority of work is performed in a Marine environment in both indoor and outdoor conditions with exposure to various temperatures and weather conditions, along with a moderate to loud noise level.
