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RESPONSIBILITIES:

• Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits
• Meet food cost budgets and targets as set by the Food Manager onboard
• Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
• Inventory control (par levels turn over and replenishment)
• Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system
• Organize staff meetings
• Responsibilities include buffet , a la carte, production and line service
• Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication