Full Job Description
Key Responsibilities:
* Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
* Must have excellent food knowledge and a full understanding of culinary terms.
* Must be able to read, understand, follow, and prepare company recipes, maintaining the quality and consistency in taste according to instructions provided by the corporate office.
* Must be proficient in completing tasks, work efficiently and productively.
* Must be able to work in any section of a kitchen.
* Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
* Undertake recipe reviews daily and maintain recipe folders in immaculate condition.
* Responsible for follow-through on any requests within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples, and random food tastings.
* Control production levels and recommend ideas for improvements and better cost control.
* Prepare daily electronic food requisitions needed for their section's production and check deliveries for accuracy; report any discrepancies to the immediate supervisor.
* Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and its entire food production.
* Maintain and ensure that Public Health standards are followed according to company standards and expectations (referring to US, Anvisa, Shipsan, Canadian, Australian, etc.) and always within their section.
* Ensure that the HACCP program is carried out correctly.
* Maintain their assigned area in preparation for announced or unannounced United States Public Health inspections, either conducted by the Food & Beverage Director or actual inspectors.
* Report for duty at assigned times, follow supervisor’s instructions, and ensure personal appearance, uniform, and personal hygiene are in accordance with company rules and regulations.
Qualifications and Skills
* A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as Chef de Partie (shipboard experience preferred).
* A culinary school degree is required.
* Strong management skills in a multicultural and dynamic environment.
* Excellent communication, problem-solving, decision-making, and interpersonal skills.
* Superior customer service, team building, and conflict resolution skills.
* Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
* Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills required.
* Good understanding of basic accounting principles such as numbering flow, debits/credits, adjusting entries, and corrections.
* Ability to write reports and business correspondence and establish good rapport with the ship’s Senior Officers and the corporate office.
#J-18808-Ljbffr