Food and Beverage - Cook Lead

Hornblower Group Inc.•San Diego, CA

1d•$22

About The Position

The Cook Lead acts as the on-duty kitchen manager during cruises, managing kitchen staff and ensuring adherence to procedures in the Product Management Guide and Galley Operating Manual. The role supports consistent food quality, service, sanitation, safety, and profitability while coordinating with other departments, including the front of house. The Cook Lead also contributes to staff training, scheduling, performance management, career development, inventory, purchasing, cost control, and guest service resolution.

Requirements

At least 1 year of total kitchen experience in a full-service or banquet, high-volume environment, including 1 year of kitchen staff management experience.
High school graduate and at least 2 years of formal culinary training, or 2 additional years of kitchen experience in a full-service or banquet, high-volume environment.
ServSafe Certified.
Ability to manage multiple priorities and tasks.
Ability to establish and maintain effective working relationships.
Effective oral and written communication skills.
Ability to deal effectively with internal and external customers, including patience, tact, and diplomacy.
Ability to read, write, and speak English to understand and communicate job functions.
Finger and hand dexterity to operate food machinery.
Ability to work in confined spaces and within extreme temperature ranges.
Ability to stand, walk, and/or sit continuously and perform essential functions for extended periods.
Hearing and visual ability to observe emergency signs; distinguish product, taste, texture, and presentation; and observe food preparation.
Ability to finger, grasp, lift, carry, or otherwise move goods weighing up to 200 lbs. on a continuous schedule.
Ability to work with Microsoft Office applications, especially Word and Excel.
Must pass a comprehensive background check.
Must be available to work weekends and all major holidays.

Responsibilities

Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to the Product Management Guide and Galley Operating Manual.
Ensure staff follow health department sanitation codes and requirements and maintain company sanitation standards.
Maintain close coordination between the kitchen and other departments, including the front of house.
Recommend and execute approved programs to improve service and product quality.
Complete other projects and job duties as assigned by management.
Participate in training new kitchen staff.
Participate in scheduling kitchen staff according to the staffing matrix and schedule work periods for payroll efficiency.
Follow company performance management guidelines for disciplinary and termination situations.
Provide input to the Executive Chef and F&B Director on staff development and career growth plans, and recommend staff promotions.
Develop positive working relationships with department heads and peers and help build strong teamwork.
Help develop and execute shipmate incentive programs.
Resolve guest service issues with the on-duty Restaurant Manager, using diplomacy to support customer retention.
Participate in implementing and maintaining safety programs with the Marine Operations Department.
Maintain sanitation standards in accordance with OSHA standards.
Participate in monitoring and controlling kitchen operating costs in accordance with the budget.
Participate in inventory to ensure adequate stock.
Participate in processing invoices promptly to maximize the corporate rebate program.
Participate in maintaining food, supplier, and equipment purchasing systems that support quality, cost efficiency, and reliability.
Ensure state and local health requirements are met onboard and that shipmates are familiar with them.
Attend scheduled meetings.