Master Kitchen Supervisor

Job Overview:

Supervise and coordinate activities of a particular workstation in preparing and cooking food products for various outlets under direct supervision. This is an entry-level position with the opportunity to advance to higher management responsibilities, knowledge, skills, and craftsmanship.

Job Responsibilities:

All duties and responsibilities must be performed in accordance with quality standards, public health control plans, and environmental policies. Employees may work in various food service venues and galleys throughout the ship.

The work stations or areas are categorized as follows:

• Main Galley including Butcher, Commissary, Pastry and Bakery
• Windjammer Galley
• Room Service
• Crew Galley
• Solarium

Radiance, Voyager, and Freedom class ships include additional galleys such as Portofino, Chops Grille, Jade, Seaview, Johnny Rockets, Sorrentos, Café Promenade/Café Latte Tude, Giovanni's Table, 150 Central Park, Seafood Shack, Support galleys on Deck 7, Park Café, Wipeout Café, Café Mondo, Donut Shoppe, Chef's Table, Concierge dining, Vitality Cafe, Cup Cake Shoppe, Solarium Bistro, Doghouse, and Rita's Cantina.

Additional Responsibilities:

1. Conduct oneself professionally and courteously at all times.
2. Report to the assigned workstation on time, properly groomed and dressed according to company standards.
3. Meet daily with the Sous Chef and/or CDP 1 to review meal requirements and time frames for restaurant service.
4. Supervise workstation functions, assign duties and responsibilities, and control overtime.
5. Prepare and present food items according to corporate recipe standards.
6. Train and monitor junior staff members for proper service and performance improvement.
7. Conduct inventory of workstation storage, determine daily food requirements, and prepare requisitions.
8. Maintain HACCP and sanitation standards, operate equipment according to procedures, and report faulty equipment.
9. Work cooperatively with galley personnel to achieve productivity and efficiency.
10. Adjust temperature controls and add seasoning to foods as needed.
11. Control, store, and dispose of overproduction food items according to company standards.
12. Participate in cleaning workstations during and after meal preparation.
13. Attend meetings, training activities, and courses as required.
14. Be prepared to take over other assigned stations at any given time.
15. Acquire knowledge in AWP and vacuum infeed station operations.
16. Prepare to step up as a temporary CDP 1 or Sous Chef when required.

Job Qualifications:

• 4-6 years of experience in upscale hotels, resorts, cruise ships, or convention banqueting services.
• Previous experience as Chef De Partie/Demi Chef De Partie is an advantage.
• A culinary school degree is required.
• Strong management skills in multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teamwork, and conflict resolution skills.
• Knowledge of personalized service principles, 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.
• Basic accounting principles understanding, including numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish a good rapport with senior officers and the corporate office.