Head Chef

Allen Marine Inc•Sitka, AK

11d

About The Position

The Head Chef directs the activities of all food preparation and service functions onboard assigned vessel using the Alaskan Dream Cruises Menu and Recipe Guide. This position ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. Head Chef is responsible for ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department.

Requirements

High school diploma or equivalent GED
Advanced vocational or technical training in culinary arts or similar.
3-5 years of experience in the restaurant or culinary industry, with a minimum of 2 years in a supervisory or management role.
SERV Safe Certified Food Protection Manager.
Alaska Food Worker Card issued by DEC.
Strong communication skills: verbal, non-verbal, and writing skills, as well as the ability to communicate written technical information.
Interpersonal skills with the ability to manage situations where issues must be resolved satisfactorily.
Strong technical knowledge, communication, and organizational skills.
Effective problem-solving skills.
Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment.
Microsoft Office experience.
Valid US driver’s license and a clean driving record.
Must pass a security background check.

Nice To Haves

Experience in tourism and/or cruise industries.
First Aid and CPR Certification

Responsibilities

Deliver the highest possible quality of culinary services onboard.
Participates in cooking and preparing food items as a member and leader of the galley team.
Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and flavor profile.
Responsible for the galley department and the overall direction, supervision, training, and personal conduct of all employees assigned to the galley operation.
Responsible for implementing all menus, standards, and procedures in accordance with the ADC Menu and Recipe Guide and ensuring that existing menu cycles in the food operation are followed.
Actively controls the budget.
Responsible for the implementation and execution of food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.
Follows all HACCP (Hazard Analysis and Critical Control Points) procedures set by the company, sets training accordingly for all galley personnel, and ensures that all galley personnel can answer pertinent questions during sanitation inspections.
Responsible for creating a cooperative environment in the kitchen to achieve maximum productivity.
Responsible for producing safe, wholesome, high-quality, and attractive food for guests and crew.
Responsible for preparing the weekly orders with the Hotel Manager, including loading and checking in stores, and ensuring FIFO (First In, First Out) rotation practices.
Acts as an ambassador of the company’s sustainable seafood program.
Responsible for the execution of special dietary restrictions including allergies.
Supports performance management system and attends all mandatory onboard meetings.
Adheres to Standard Operating Procedures and ensures team compliance.
Participate in cooking and serving during meal hours to ensure efficiency andqualityfor guests and crew.
Responsible for food tastings/quality control.
Ensures galley team understands and can execute menu.
Guest interaction, such as, but not limited to, beach BBQs, cooking classes, demonstrations, and guiding local market visits.
Follows prescribed hours set forth by the vessel’s daily roster.
Maintain awareness of basic safety rules, workplace safety, and respect for the environment
Train, guide, and mentor all culinary crew.
Special projects may be assigned as required by the business.