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RESPONSIBILITIES:

• Manage accountability for all Galley staff for day-to-day and long-term operation
• Ensure recipe format, pictures, etc. are consistent in all food outlets
• Organize food tastings and dummy runs of new products and menu content
• Facilitate weekly meetings with Galley leadership; discuss operational issues and updates of new products
• Oversee ordering and stock control of the seafood and meat production areas
• Work with Hotel Stores Manager on inventory controls
• Ensure that all requisitions and stock control procedures in all outlets are being followed; hold Galley leaders responsible for proper requisitioning
• Monitor all culinary standards
• Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility
• Meet food cost budgets and targets as set by the Food Manager onboard
• Monitor cost control
• Ensure facilities and equipment are maintained and in good working order
• Monitor/implement garbage separation and disposal procedures
• Implement and monitor Location Operating Guidelines
• Handle and resolve guest complaints
• Monitor handling, maintenance, and reordering of operating equipment
• Coordinate all food offerings including group offerings and special requests
• Facilitate department meetings
• Execute additional job responsibilities, as assigned by DCL leadership, based on operational need
• Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures
• Participate in Emergency Duties as specified in the ship Assembly Plan