Executive Chef Assistant

7 days ago

New Orleans, Louisiana, United States Hornblower Cruises and Events Full time
About the Role

We are seeking a highly skilled and experienced Galley Operations Manager to join our team at Hornblower Cruises and Events. As a key member of our culinary team, you will be responsible for ensuring the highest standards of quality and cleanliness in our galley operations.

Key Responsibilities
  • Partner with all departments to ensure seamless operations and exceptional guest experiences.
  • In the absence of the Executive Chef, assume full responsibility for galley operations and day-to-day management.
  • Monitor production status and inspect pre-opening progress to ensure all food operations meet or exceed standards and passenger expectations.
  • Supervise and administer line cooks on a daily basis, providing guidance and support to ensure optimal performance.
  • Ensure compliance with all company, United States Coast Guard, and Federal Drug Administration rules and regulations at all times.
  • Attend shift meetings and inter-departmental meetings to stay informed and contribute to decision-making.
  • Collaborate with the Hotel Director, Executive Chef, Bar Manager, and Matre d' to ensure all food and beverage related specifications and presentations are met.
  • Manage daily work schedules to ensure optimum efficiency and productivity.
  • Maintain compliance with company grooming and uniform standards.
  • Demonstrate a management style that fosters excellence and crew retention.
  • Assist with receiving, inventories, requisitions, and orders, ensuring accuracy and timeliness.
  • Participate in all mandated USCG drills and emergency procedures as directed.
  • Ensure behavior and performance align with the company's Mission, promoting year-round success.
  • Maintain high standards of food and buffet presentation in collaboration with the Executive Chef.
  • Plan, direct, control, cook, and coordinate all food and buffets, ensuring exceptional quality and presentation.
  • Train and supervise galley personnel, including cooks and galley porters.
  • Participate in all kitchen activities to agreed standards and complete satisfaction of guests.
  • Prepare and cook food to the highest standards, utilizing progressive cookery techniques for efficient food service.
  • Minimize spoilages and utilize food surplus effectively.
  • Inspect food equipment regularly, reporting any irregularities to the Executive Chef.
  • Ensure all staff members fulfill cleaning and maintenance responsibilities, following up on their performance and ensuring compliance with USPH standards.
  • Familiarity with proper sanitation procedures and adherence to public health requirements.
  • Perform other culinary duties as required, such as cooking demonstrations, special events, and meals.
  • Follow company values in responding to others in work situations.
  • Participate in embarking duties, such as loading, unloading, and luggage carrying, as needed.
Requirements and Qualifications
  • HS Diploma or Equivalent Required
  • Bachelors degree in culinary field strongly desired
  • Valid ServeSafe Food Handler certification or ability to acquire and maintain
  • Valid Transportation Worker Identification Credential (TWIC) if applicable, and/or ability to obtain and maintain
  • Copy of DD214, if Veteran status
  • Excellent verbal and written communication skills
  • Three plus years of experience in full culinary service operations
  • Experience in supervision and training of employees
  • Cruise industry experience preferred
  • Must submit to and pass mandated USCG physical
  • Ability to meet and maintain the maximum onboard bunk bed capacity of 300 lbs.
  • Ability to conduct work in a marine environment that is subject to some/all the following: confined spaces, uneven surfaces, variations in temperature, wake, and motion
  • Ability to lift and carry up to 50 lbs.
  • Ability to climb stairs and ladders
  • Must be at least 21 years of age
  • Submit to and pass alcohol and drug tests as mandated by the USCG

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