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Crew Responsibility

• Lead by example utilizing a “hands-on” approach to management.
• Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Facilitate an environment in which crew members are comfortable utilizing the open-door policy.
• Assist with scheduling galley crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• For ships with time clocks, assist with reviewing time clock reports to ensure accuracy of pay for crew members.
• Ensure that galley crew members are being treated in a fair and equitable manner.
• Ensure that galley crew member issues are resolved in a timely manner.
• Ensure that galley crew members are in compliance with the grooming and uniform standards of the company.
• On a regular basis, meets with the Executive Sous Chef that oversees the production galley to review daily production schedules and internal requisitions placed by the various restaurants.
• Attend and participate in the weekly Galley Management meeting.
• Assist with scheduling and preparing for the monthly departmental meeting with all of the culinary management and crew. Attendance and participation is also mandatory. This meeting is not to exceed 1 hour in length. Minutes of this meeting are to be recorded by the Chef’s Personal Assistant. Copies of the minutes are to be sent to the F&B Director
• and Corporate Chef.
• Effectively communicate with the staff through daily line-ups and monthly meetings. These meetings are to have a set agenda and not be held during meal periods.
• Provide continuous training to the crew on modern preparation and presentation techniques as well as on Company established recipes and menu grids.
• Ensure cross-training between galleys is in place.
• Continue own education by staying abreast of trends and new cooking techniques, and sharing this information with the team.