Food and Beverage - Kitchen Manager

Hornblower • San Francisco, CA

4d

About The Position

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.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED