Chef Gardemanger

Norwegian Cruise Line Holdings Ltd.•Mesa, AZ

About The Position

If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered. The Chef Gardemanger’s primary responsibility is to manage the operations of the cold food preparation galley for either Norwegian Cruise Line or Orient Lines, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional with cold food presentation and displays and has a passion for the Culinary arts. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Requirements

Minimum of three years experience as a Garde Manger Chef in a large size cruise ship or multi-venue, high volume, luxury hotel or resort.
Has the ability to taste all foods to assure correct preparation
Experience with high volume, 3 meal restaurants
Must have excellent knowledge of cold food preparation and presentation as well as: Garde Manger classics (Terrines Pates, cold salads and dressings) Hors d'oeuvres and canapes Preservation techniques (curing, smoking and brining) Leaf and compound salads (American, European and Asian) Classical and contemporary sandwiches and wraps Italian antipasti, Spanish tapas and Mediterranean Mezze Sushi preparation Ice carving
Experience with very busy banquet operations and presentations
Experience with modern buffet operations to include set-up and action stations.
Experience implementing new food concepts and menus
Demonstrated knowledge of beverage products and the ability to pair wines with cuisine
Track record of successfully managing food cost and inventory control
Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
Intermediate to Advanced Typing and Computer software Skills: Microsoft Word & Excel, PowerPoint, Outlook, IBM AS400, Fidelio, Micros.
High School Diploma or Foreign Equivalent is required.
Bachelors degree in a Culinary discipline or foreign equivalency is required.
Certificate of completion from a recognized culinary institution is required.

Nice To Haves

Other Languages are preferred.

Responsibilities

Crew Responsibility Lead by example utilizing a “hands-on” approach to management.
Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
Facilitate an environment in which crew members are comfortable utilizing the open-door policy.
Assist with scheduling galley crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
For ships with time clocks, assist with reviewing time clock reports to ensure accuracy of pay for crew members.
Ensure that galley crew members are being treated in a fair and equitable manner.
Ensure that galley crew member issues are resolved in a timely manner.
Ensure that galley crew members are in compliance with the grooming and uniform standards of the company.
On a regular basis, meets with the Executive Sous Chef that oversees the production galley to review daily production schedules and internal requisitions placed by the various restaurants.
Attend and participate in the weekly Galley Management meeting.
Assist with scheduling and preparing for the monthly departmental meeting with all of the culinary management and crew.
Attendance and participation is also mandatory.
This meeting is not to exceed 1 hour in length.
Minutes of this meeting are to be recorded by the Chef’s Personal Assistant.
Copies of the minutes are to be sent to the F&B Director and Corporate Chef.
Effectively communicate with the staff through daily line-ups and monthly meetings.
These meetings are to have a set agenda and not be held during meal periods.
Provide continuous training to the crew on modern preparation and presentation techniques as well as on Company established recipes and menu grids.
Ensure cross-training between galleys is in place.
Continue own education by staying abreast of trends and new cooking techniques, and sharing this information with the team.
Monitor the performance of all galley staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
Monitor galley crew member performance.
Identify strengths and weaknesses and provide timely feedback to the individual.
Make recommendations to the Executive Chef and Executive Sous Chef regarding succession planning.
Ensure that crew members are being recognized for their accomplishments.
Coach and counsel employees in a timely manner and in accordance with Company policy.
Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.
Ensure that employee promotions/transfers are handled according to Company policy.
Communicate staffing needs to the Executive Chef and Executive Sous Chef as needed.
Monitor crew turnover and implement plans to decrease.
Operational Responsibility Ensure that you are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
Communicate the goals of the company and department and the action plans to the crew members.
Develop a positive working relationship with all shipboard departments to facilitate a team oriented atmosphere.
Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.
Regularly communicate with the Executive Chef and Executive Sous Chef in regards to galley related matters.
Complete daily walk-through of assigned area with the Executive Sous Chef.
Ensure that assigned galley is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.
Ensure that cleaning schedules are in place and being followed for assigned galley.
Ensure that service schedules for equipment are in place and being followed.
Submit work orders for repairs to galleys and/or equipment and follow up on these requests to ensure timely completion.
Must be familiar with the Safety and Environmental Protection Policy and SEMS.
Conduct daily USPH inspections of all F&B areas with the F&B management team when needed.
Ensure that the company’s standards are maintained in the following areas: Freestyle service and dining experience Galley service, operation and philosophy Restaurant service, operation and philosophy Public health Crew assigned to the galley department General standards in the galley department Quality control of all food product Planning and organizing operations for assigned galley
Enforce Company standards for consistent, quality service.
Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
Enforce policies and procedures in a fair and equitable manner.
Continuously review the operation and make recommendations on how to enhance the product to the Executive Chef and Executive Sous Chef.
Implement new policies, standard operating procedures and Company initiatives as assigned.
Always be available on the floor to assist crew and to interact with guests.
Assist with scheduling crew members according to business levels and monitor overtime.
Enforce cost control procedures and monitor waste and breakage.
Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
Maintain an outlet log and review this information on a frequent basis with the Executive Sous Chef.
Complete reports in a timely manner (meal count report, waste logs, production sheets, daily checklists, etc.) and forward them to the Executive Chef.
Assist with reviewing all ship generated reports to identify areas of deficiency and to determine appropriate courses of action to correct.
Properly plan and prepare for events and cruises.
Assist with developing and maintaining par stocks for food product and equipment.
Review all food requisitions and food purchase orders before submitting to the Executive Sous Chef for approval.
Order for assigned galley based on consumption history and par levels.
Conduct inventories on a weekly basis in accordance with Company policy.
Ensure that food items delivered to the vessel are in compliance with Company specifications.
Monitor slow moving item reports to ensure that discontinued items are not being reordered.
Financial Responsibility Responsible for ensuring that assigned galley operates within the established budgetary guidelines for the vessel.
Plan orders for the vessel based off of the budgetary guidelines.
Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
Submit budget requests to the Executive Sous Chef in a timely manner.
Additional Responsibility Performs other related duties as assigned or as directed.
The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
Must be able to manage, organize, direct and supervise the cold food production and preparation for all of the galleys on the vessel.
Needs to successfully manage operating budgets that include wages, overtime, travel, uniforms, cost of sales, food cost and operating equipment cost.
Must be able to efficiently manage a team comprised of more than 19 galley personnel.