Food and Beverage - Cook Lead

Hornblower•San Diego, CA

About The Position

The Cook Lead acts as the on-duty kitchen manager during cruises, managing kitchen staff and ensuring they follow procedures in the Product Management Guide and Galley Operating Manual. The role supports consistent food quality, service, sanitation, customer satisfaction, and kitchen profitability while coordinating closely with other departments, including the front of house. The Cook Lead helps train and schedule kitchen staff, contributes to performance management and career development, and supports teamwork and shipmate incentive programs. The role also helps resolve guest service issues, maintain safety and sanitation standards, control costs and inventory, process invoices, and support purchasing systems. The position requires attending scheduled meetings and performing additional duties as assigned.

Requirements

At least 1 year of total kitchen experience in a full-service or banquet, high-volume environment.
At least 1 year of kitchen staff management experience.
High school graduation 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 certification.
Ability to manage multiple priorities and tasks.
Ability to establish and maintain effective working relationships.
Effective oral and written communication skills, including patience, tact, and diplomacy when dealing with internal and external customers.
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 detect emergencies, distinguish product characteristics, taste, texture, and presentation, and observe food preparation.
Ability to finger, grasp, lift, carry, or otherwise move goods weighing up to 200 pounds 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 during cruises and manage kitchen staff to ensure compliance with the Product Management Guide and Galley Operating Manual.
Ensure staff follow health department sanitation codes and requirements and maintain Company sanitation standards.
Maintain close communication between the kitchen and other departments, including the front of the house.
Recommend and execute approved programs to improve service and product quality.
Complete other projects and duties as assigned by management.
Participate in training new kitchen staff.
Participate in scheduling kitchen staff according to the staffing matrix and scheduling work periods for payroll efficiency.
Follow Company performance management guidelines for discipline and termination situations.
Provide input to the Executive Chef and F&B Director on kitchen staff development and career growth plans.
Recommend kitchen staff promotions to the Executive Chef and F&B Director.
Develop positive working relationships with department heads and peers and help foster teamwork among staff.
Help develop and execute shipmate incentive programs.
Resolve guest service issues with the on-duty Restaurant Manager, using diplomacy and supporting customer retention.
Participate in implementing and maintaining safety programs with the Marine Operations Department.
Maintain sanitation standards in accordance with OSHA standards and ensure onboard state and local health requirements are met and understood by shipmates.
Participate in monitoring and controlling kitchen operating costs in accordance with the budget.
Participate in inventory processes to ensure adequate stock.
Participate in timely invoice processing to maximize the corporate rebate program.
Participate in maintaining food, supplier, and equipment purchasing systems that support quality, cost control, and reliability.
Attend scheduled meetings.