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RESPONSIBILITIES:

• Directs, coaches, supports, supervises, and evaluates (in conjunction with Executive Sous Chef and Sous Chef) the performance of all direct reports.
• Participates in the daily Executive Chef / Executive Sous Chef meeting and prepares the daily food preparation forecast and requisitions.
• Keeps the Executive Chef/ Sous Chef informed of any problems or daily needs.
• Follows the company’s recipes ensuring that food is tasty and presented according to the provided photos using proper yields and portion control.
• Responsible for food cost, within designated station ensuring that it falls within the ship’s budget.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed throughout the galley daily.
• Responsible for the set-up and execution of all foods within designated area.
• Actively participates in the training program for the Galley personnel with emphasis on their specific jobs and United States Public Health rules and regulations.
• Responsible for the control and maintenance of all equipment in the pantry shops and reports any damages or malfunctions doing the necessary follow up.
• Ensures that Galley personnel are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
• Ensures the Galleys are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Must ensure all documentation according to the VMS -DMS is done accordingly,
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Responsible for assisting in the daily training of cooks and apprentices in the areas assigned.
• Ensure Chefs are trained in all aspects of the galley and USPH for future development.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Ensures that all communication costs are kept under control.
• Ensures that guests are charged for pertinent special requests and services.
• Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls.
• May prepare a variety of reports and letters utilizing computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to his/her staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.