Regional Culinary Operations Manager

2 weeks ago

Baton Rouge, Louisiana, United States American Cruise Line Full time
Regional Culinary Operations Manager

The Regional Culinary Operations Manager (RCOM) is a pivotal leadership role that involves extensive travel across various vessels within the designated region. The RCOM's primary responsibility is to evaluate the performance of culinary teams, including Sous Chefs, Lead Line Cooks, and Line Cooks, ensuring that guests receive an exceptional dining experience. Each vessel visit typically lasts between 1 to 4 days. The RCOM plays a crucial role in facilitating onboard training for shipboard culinary staff, ensuring adherence to approved menus, presentation standards, and standardized recipes. They meticulously oversee the overall quality of food served onboard, including safe preparation practices, seasoning, and proper food storage protocols.

The RCOM collaborates closely with the Hotel General Manager and Executive Chef to guarantee that all culinary personnel comply with regulatory standards set forth by the FDA. Additionally, the RCOM works in tandem with the Regional Executive Chef to relay the performance metrics of the culinary teams and address operational needs for success.

The RCOM reports directly to the Regional Executive Chef.

Key Responsibilities:
  • Maintain high standards of food quality for both guests and crew.
  • Ensure compliance with company culinary standards, recipe guidelines, and approved menus.
  • Provide training to Sous Chefs on effective inventory management techniques.
  • Assist in the onboarding and recurrent training of new and promoted culinary staff, including Sous Chefs, Lead Line Cooks, and Line Cooks.
  • Supervise Chefs in managing Galley Stewards to uphold cleanliness in galley and storage areas.
  • Enforce strict sanitation protocols.
  • Ensure that all dietary restrictions, food allergies, and special requests are addressed appropriately for guests.
  • Adhere to regulations from the Food and Drug Administration, US Public Health, US Coast Guard, and other governing bodies, including the accurate completion of Internal Food Safety Audits and Temperature Logs.
  • Facilitate smooth transitions between culinary staff during duty changes.
  • Conduct performance evaluations of Sous Chefs and Lead Line Cooks in partnership with the Executive Chef.
  • Foster a positive work environment and ensure crew safety.
  • Regularly report to the Regional Executive Chef and Regional Hotel Operations Managers regarding the performance of culinary teams.
Work Schedule:
  • This position is primarily shipboard-based.
  • Involves 20 to 25 days of shipboard duty per month during peak cruise season.
Qualifications:
  • Preferred Culinary Arts degree.
  • A minimum of 5 years of corporate chef management experience in a full-service hotel, resort, or cruise ship environment.
  • Ability to inspire, train, and evaluate individual and team performance.
  • Strong time management capabilities.
  • Excellent organizational skills and proficient verbal and written communication skills in English.
  • Willingness to travel and maintain a flexible schedule, including extended hours.
  • Proficient in Microsoft Office Suite, particularly Excel and PowerPoint.
  • Must pass a US Coast Guard regulated pre-employment drug screening.

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