Senior Culinary Team Member
This role requires a highly skilled and experienced professional to lead the culinary team in a fast-paced environment.
Key Responsibilities:
1. Team Leadership
* Direct, coach, support, supervise, and evaluate all direct reports.
* Maintain excellent food knowledge and understanding of culinary terms.
* Read, understand, follow, and prepare company recipes by maintaining quality and consistency in taste according to corporate office instructions.
* Work efficiently and productively, completing tasks proficiently.
* Coordinate and supervise all team members assigned to their section, assigning and delegating tasks accordingly.
* Undertake recipe reviews daily, maintaining recipe folders in immaculate condition.
* Follow through on requests from direct supervisors or managers, including show plates, food samples, and random food tastings.
* Control production levels, recommend improvements, and implement cost-controlling measures.
* Prepare daily electronic food requisitions for section production, counterchecking deliveries for accuracy and reporting discrepancies to supervisors.
* Oversight of main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
* Maintain and ensure Public Health standards are followed according to company expectations (US, Anvisa, Shipsan, Canadian, Australian).
* Ensure HACCP program is carried out correctly.
* Prepare area for announced or unannounced inspections.
* Report for duty at assigned times, follow supervisor instructions, and maintain personal appearance, uniform, and hygiene according to company rules.
Financial Responsibilities:
* Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
* Identify potential expense reductions through cost control.
* Analyze operational problems, establish controls, and review timesheets for approval.
* Prepare various reports and letters using personal computer systems and equipment.
* Ensure items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
* Conduct workstation spot checks to minimize deterioration and waste.
Motivational Responsibilities:
* Monitor and manage workstation functions.
* Assign duties and responsibilities to staff.
* Evaluate staff and work procedures to ensure quality standards and service are met.
* Recommend personnel actions such as new hire requests and discharges to ensure adequate staffing.
* Inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
Qualifications and Education:
* A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
* Culinary school degree required.
* Strong management skills in multicultural environments.
* Excellent communication, problem-solving, decision-making, and interpersonal skills.
* Superior customer service, teambuilding, and conflict resolution skills.
* Knowledge of principles and processes for providing personalized services.
* Planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills required.
* Familiarity with basic accounting principles.
* Ability to write reports and business correspondence and establish rapport with senior officers and corporate office.
This is a challenging yet rewarding role that requires a seasoned professional with exceptional leadership skills and extensive culinary experience.