Chef/Kitchen Manager

Reports to: Director of Food & Beverage

Job Summary:

Inspired by a commitment to excellence, the service team at the Company* creates unforgettable memories for our guests.  The successful Executive Chef will successfully manage 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.

Essential Functions:

Cruise Execution

• Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention
• Ensures effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise.  Specifically:
  • Directs the efforts of the kitchen staff.
  • Rides cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills.
  • Identifies and delivers skills training needs for all kitchen staff.
  • Works with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching.
• Rotates as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide. 
• 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.
• Establishes department priorities and executes against them based on long-term vision.
• Works with Food & Beverage Director to develop all kitchen budgets according to company guidelines.
• 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.

Kitchen Team Management

• Recruits new kitchen staff when necessary to fill vacant positions.
• Delivers training of all new kitchen staff.
• Schedules kitchen staff according to staffing matrix.
• Adheres to Company's performance management guidelines for all discipline and termination situations.
• Recommends appropriate compensation packages within company guidelines.
• Provides and directs development/career growth plans for each kitchen staff members.
• Provides annual performance reviews of all full-time kitchen staff.
• Recommends the promotion of kitchen staff members.
• Develops positive working relationships with other department heads and peers.
• Develops strong teamwork within the staff.
• Helps develop and execute shipmate incentive programs.

Customer Service

• Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention.
• Implements and maintains effective safety programs in conjunction with the Operations Department.
• Maintains high standards of sanitation in accordance with Spirit standards and in accordance with health department codes & requirements.

Administration

• Monitors and controls all costs associated with the operation of the kitchen in accordance with budget.
• Ensures adequate stock by conducting accurate inventories.
• Purchases all food products and cleaning supplies according to established procedures.  Ensures timely delivery so adequate stock is available when needed.
• Finds and recommends cost savings that are consistent with company objectives.
• Process all invoices in a timely manner to maximize corporate rebate program.
• Administers payroll system including scheduling, checking, transmitting and processing.
• Maintains food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability.
• Schedules kitchen staff work periods to achieve maximum payroll efficiency.
• Ensures that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements.
• Attends all scheduled meetings.
• Operates all restaurant systems (PC, restaurant cost analysis software, cash registers).
• Purchases all Headquarters specified items.

Additional Responsibilities:

• Be prepared to begin work at scheduled time.
• Maintain uniform and personal grooming in compliance with appearance standards
• Assist with the warm and efficient greeting and seating of guests when they arrive.
• Attend applicable meetings as designated or necessary
• Other duties as assigned by the manager or supervisor on duty.

Accountabilities:
The successful executive chef will personally contribute to the unforgettable guest experience, be favorably viewed by supervisors and peers, and be swift and efficient in the execution of their assigned duties.  Performance will be measured by quality, service, departmental tests, management evaluation, and feedback from peers on the city's team.

Job Specifications / qualifications:

• High school graduate
• Minimum of 5 years of total kitchen experience in full-service/banquet, high volume environment.  Must include 2 years kitchen management experience plus either  minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment
• Knowledge of health department sanitations codes & requirements
• Must have ServSafe Certification
• Proper food handling & preparation procedures
• Mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Cost and wage control.
• Food products, standard recipes and proper preparation.
• Supervise/manage kitchen staff and accomplish goals on a timely basis.
• Recruit kitchen staff.
• Train, develop and motivate staff.
• Analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Conduct meetings and maintain communication lines between line staff and Food and Beverage Director.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Communicate effectively in oral and written form.
• Analyze and solve problems.
• Manage multiple priorities/tasks.
• Establish and maintain effective working relationships as required by job responsibility.
• Finger/hand dexterity in order to operate food machinery.
• Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule.
• 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.
• Qualified comprehensive background check.
• Work with Microsoft Office applications (especially Word & Excel).

For purposes of this job description only, references to the "Company" are to the following subsidiaries of Entertainment Cruises, Inc.: Premier Yachts, Inc., Mystic Blue Cruises, Inc., Seadog Ventures, Inc., and Spirit Cruises, LLC. You are employed by one of these subsidiaries, not by Entertainment Cruises, Inc.