Kitchen Operations Manager

The ideal candidate will be a seasoned culinary professional with extensive experience in leading kitchen teams and overseeing food production.

• Directs, coaches, supports, supervises, and evaluates all direct reports.
• Requires excellent food knowledge and a full understanding of culinary terms.
• Must read, understand, follow, and prepare company recipes while maintaining quality and consistency in taste according to corporate instructions.
• Proficient in completing tasks efficiently and productively.
• Ability to work in any section of the kitchen.
• Coordinates and supervises team members, assigns and delegates tasks accordingly.
• Undertakes daily recipe reviews and maintains immaculate recipe folders.
• Responsible for following through on requests from supervisors or managers, including show plates, food samples, and random tastings.
• Controls production levels and recommends improvements for better cost control.
• Prepares daily electronic requisitions and checks deliveries for accuracy; reports discrepancies to the immediate supervisor.
• Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
• Maintains Public Health standards and expectations within their section.
• Ensures correct HACCP program execution.
• Maintains assigned areas in preparation for inspections by United States Public Health type inspectors.
• Reports for duty at assigned times, follows supervisor's instructions, and ensures personal appearance, uniform, and hygiene adhere to company rules and regulations.

Financial Management Responsibilities:

• This position is responsible for managing costs and controlling expenses through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• Prepares financial reports and letters using personal computer systems and equipment.
• Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conducts workstation spot checks to minimize deterioration and waste.

Leadership Qualities:

• Monitors and manages workstation functions.
• Assigns duties and responsibilities to staff.
• Evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hires and discharges to ensure adequate staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Required Qualifications and Education:

• A minimum of 8 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as Senior Culinary Team Leader (shipboard experience preferred).
• Culinary school degree required.
• Strong leadership skills in a multicultural and dynamic environment.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service principles, 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 Senior Officers and the corporate office.