Executive Culinary Lead

Job OverviewThis is a challenging position that requires a highly skilled and experienced Chef De Partie.ResponsibilitiesWe are seeking an individual to direct, coach, support, supervise, and evaluate all direct reports.A strong understanding of culinary terms and the ability to read, understand, follow, and prepare company recipes by maintaining quality and consistency in taste according to corporate office instructions is required.The selected candidate must be able to work efficiently and productively, completing tasks proficiently.Ability to work in any section of a kitchen and coordinate team members assigned to their section, assigning and delegating tasks accordingly is essential.Daily recipe reviews and maintenance of recipe folders in immaculate condition are also required.Fulfilling requests from supervisors or managers on duty, including show plates, food samples, and random tastings, is a key responsibility.Production level control and recommending ideas for improvements and better cost controlling are important duties.Daily electronic food requisitions and counterchecking deliveries for accuracy, reporting discrepancies to immediate supervisors, are additional responsibilities.Oversight of main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production is required.Maintaining Public Health standards and expectations, following guidelines from US, Anvisa, Shipsan, Canadian, Australian, etc., within their section is a critical task.Ensuring correct execution of HACCP programs is also required.Maintenance of assigned areas in preparation for announced or unannounced United States Public Health inspections is another key responsibility.Personal appearance, uniform, and personal hygiene adherence to company rules and regulations is necessary.Financial ResponsibilitiesThis position is accountable for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.Potential expense reductions through cost control identification are required.Operational problems analysis and establishment of controls is a key duty.Review and forwarding timesheets to Executive Chef for approval are additional responsibilities.Preparation of various reports and letters utilizing personal computer systems and equipment is required.Ensure items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.Conducting workstation spot checks to ensure items are correctly stored to minimize deterioration and waste is essential.Motivational ResponsibilitiesMonitoring and managing assigned workstation functions is a key responsibility.Assignment of duties and responsibilities to staff is required.Observation and evaluation of staff and work procedures to ensure quality standards and service are met is essential.Making recommendations regarding personnel actions such as new hire requests and discharges to ensure adequate and continuous staffing is a key duty.Inspecting workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards is required.Qualifications and EducationA minimum of 8 years of experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with at least 2 years as Chef de Partie (shipboard experience preferred).Culinary school degree is required.Strong management skills in multicultural and dynamic environments are essential.Strong communication, problem-solving, decision-making, and interpersonal skills are required.Superior customer service, teamwork, and conflict resolution skills are necessary.Knowledge of personalized service principles, needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques is required.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills are essential.Intermediate computer software skills are required.Possess 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 Senior Officers and corporate office is necessary.