Senior Culinary Manager

We are seeking a highly skilled and experienced Culinary Leader to oversee the daily operations of multiple kitchen sections.

• This key leadership position requires strong culinary expertise, excellent communication skills, and the ability to motivate and manage a team of cooks.

The successful candidate will be responsible for directing, coaching, supporting, supervising, and evaluating direct reports to ensure exceptional performance and teamwork.

Maintaining high-quality food preparation and presentation by adhering to company recipes and standards is crucial. Coordinating and supervising team members assigned to their section, assigning tasks accordingly, is also essential.

Responsibilities:

1. Directs, coaches, supports, supervises, and evaluates direct reports to ensure exceptional performance and teamwork.
2. Maintains high-quality food preparation and presentation by adhering to company recipes and standards.
3. C coordinates and supervises team members assigned to their section, assigning tasks accordingly.
4. Undertakes daily recipe reviews, maintains immaculate recipe folders, and ensures Public Health regulations are followed according to company standards.
5. Controls production levels, recommends improvements, and implements cost-saving measures.
6. Prepares electronic requisitions, verifies deliveries, and reports discrepancies to supervisors.
7. Oversees main sections, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen.
8. Maintains a clean and organized workstation, ensuring efficient service and conformance to standards.

Financial Responsibilities:

1. Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
2. Identifies potential expense reductions through cost control and analyzes operational problems.
3. Reviews timesheets, forwards them to the Executive Chef for approval, and prepares various reports utilizing personal computer systems and equipment.
4. Ensures correct quantities of items are requisitioned within acceptable timeframes and in accordance with established control procedures.
5. Conducts workstation spot checks to minimize deterioration and waste.

Motivational Responsibilities:

1. Monitors and manages assigned workstation functions.
2. Assigns duties and responsibilities to staff, observing and evaluating work procedures to ensure quality standards and service are met.
3. Makes recommendations regarding personnel actions, such as new hire requests and discharges, to ensure adequate and continuous staffing.
4. Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

Requirements:

• A minimum of 5 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as a Culinary Leader (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, 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.
• A good understanding of basic accounting principles, 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.

About Us:

We offer a competitive salary, comprehensive benefits package, and opportunities for professional growth and development. If you are a motivated and experienced Culinary Leader looking for a new challenge, we encourage you to apply.