Food and Beverage - Cook Lead

Hornblower•San Diego, CA

15h

About The Position

About us: City Experiences’ passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If you’re an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. About you: The right person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System. About the opportunity: Inspired by a commitment to excellence, the service team at City Cruises creates unforgettable memories for our guests. A successful kitchen manager participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and customer sanitation satisfaction while maintaining a high level of profitability.

Requirements

Minimum of 1 year of total kitchen experience in full-service/banquet, high volume environment. Must include 1 year of kitchen staff management experience.
High school graduate AND Minimum 2 years formal culinary training. OR 2 years additional kitchen experience in a full-service/banquet, high volume environment.
ServSafe Certified
Manage multiple priorities/tasks.
Establish and maintain effective working relationships as required by job responsibility.
Communicate effectively in oral and written form. Effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy.
Ability to read, write, and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Work in confined spaces.
Perform duties within extreme temperature ranges.
Stand, walk, and/or sit continuously perform essential functions for an extended period of time.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
Finger/grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule.
Work with Microsoft Office applications (especially Word & Excel).
Qualified comprehensive background check.
Will be required to be available for work weekends and on all major holidays.

Responsibilities

Acts as the on-duty kitchen manager for cruises and manages the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual.
Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation.
Maintains close liaison between the kitchen and other departments including the front-of-the house.
Recommends and executes approved programs that improve the level of service and product quality.
Executes other projects as assigned by management.
Acts as the on-duty kitchen manager for cruises and manages the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual.
Participates in training of all new kitchen staff.
Participates in scheduling kitchen staff according to staffing matrix.
Adheres to Company’s performance management guidelines for all discipline and termination situations.
Provides input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members.
Recommends to the Executive Chef & F&B Director the promotion of kitchen staff members.
Develops positive working relationships with city department heads and peers.
Participates in the development strong teamwork within the staff.
Helps develop and execute shipmate incentive programs.
Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, exercising diplomacy in keeping with company objective of customer retention.
Participates in implementing and maintaining effective safety programs in conjunction with the Marine Operations Department.
Maintains high standards of sanitation in accordance with OSHA standards.
Participates in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget.
Participates in the inventory process to ensure adequate stock.
Participates in processing all invoices in a timely manner to maximize corporate rebate program.
Participates in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability.
Participates in scheduling kitchen staff work periods to achieve maximum payroll efficiency.
Ensures that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements.
Attends all scheduled meetings.
Additional job duties assigned.