Galley Supervisor - City Cruises New York

Hornblower•New York, NY

21h

About The Position

The successful Galley (Kitchen) Supervisor, in conjunction with other Back of House management, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and guest sanitation, satisfaction while maintaining a high level of profitability.

Requirements

High school diploma or equivalent required
Proven experience as a Kitchen Manager or similar role in a high-volume culinary establishment.
Minimum of two (2) years of total kitchen experience One (1) year of kitchen staff management experience preferred.
Minimum two (2) years formal culinary training OR equivalent kitchen work experience in a full-service/banquet, high volume environment
SERV Safe Certified
Strong leadership, communication, and organizational skills.
Knowledge of health department sanitations codes & requirements
Ability to thrive in a fast-paced, high-pressure environment.
Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
Required to lift and move heavy items such as cases of provisions and large containers of prepared foods.
Will be required to be available for work on all major holidays
Must meet minimum state age requirements

Responsibilities

Act as the on-duty galley kitchen manager for cruises and manage the kitchen crew to ensure adherence to company standards and procedures.
Maintain continuous communication with the back of the house and restaurant management regarding staff and operations.
Ensure that all staff consistently follow and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation.
Maintain close liaison between the kitchen and other departments including the front-of-the house
Participate in recruiting and training of all new kitchen crew.
Provide input to the Kitchen Management- Sous Chef, Chef and Executive Chef about the development/career growth plans for each member.
Recommend to the Kitchen Management- Sous Chef, Chef and Executive Chef the promotion of each member
Develop positive working relationships and strong teamwork.
Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention.
Participate in operation task forces as requested.
Additional job duties assigned.