
Kitchen Team Leader
2 days ago
Job Overview:
The Head Cook will lead, mentor, guide, oversee and assess all direct reports. They must have in-depth culinary knowledge and a thorough understanding of kitchen terminology.
Key Responsibilities:
- Leads, mentors, guides, oversees and assesses (with the Executive Chef) all direct reports.
- Maintains quality and consistency in flavor according to company recipes.
- Completes tasks efficiently and productively.
- Coordinates and oversees team members assigned to their station.
- Undertakes recipe reviews daily and maintains recipe files in impeccable condition.
- Follows through on requests within the area of responsibility received from the direct supervisor or manager on duty.
- Controls production levels and recommends ideas for improvements and better cost management.
- Prepares daily electronic food requisitions needed for station production and counterchecks deliveries for accuracy.
- Reports any discrepancies to the immediate supervisor.
- Oversees main stations such as Sauce, Entrée, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen.
- Maintains Public Health standards and ensures correct HACCP program implementation.
- Prepares areas for announced or unannounced inspections.
Qualifications and Skills:
- A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention catering service.
- At least 2 years of experience as a Head Cook with preference for shipboard experience.
- Culinary school degree required.
- Strong leadership, communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of personalized service principles, needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
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