Culinary trainer

This position is responsible for the ship’s overall Culinary Training & Development strategy and execution for all Culinary crew members with 2 or fewer strips. The culinary trainer should fully understand the service standards, training materials, operational practices, and rating system applicable to the company’s Culinary Department and must be capable of conducting relevant training and ongoing follow‑up audits to ensure that these standards and ratings are delivered. This position is also responsible for assisting the Executive Chef and the Executive Sous Chef in identifying crew members with the potential to advance their careers, as well as those who lack the skill set or attitude to remain a crew member. Essential Duties and Responsibilities Provide ongoing staff training on standards and best practices and coach all culinary employees. Conduct role‑play sessions and hands‑on training for crew members at their workstations. Create daily training schedules and feedback reports and present them to the Executive Chef. Conduct daily daytime training sessions on the OMIY modules on port days with up to 5 attendees at a time, 45‑minute sessions for each group. These sessions and the attendees must be planned with the Executive Chef. Use crew performance, revenue, and rating data to determine attendance. Perform nightly follow‑up performance audits of those attendees that day, providing feedback to crew and the Executive Chef. Conduct crew culinary performance audits and one‑on‑one coaching sessions during sea days, and provide results to crew members and management. Identify low performers with potential and those who do not meet the company standards, and work with the Executive Chef to develop improvement plans. Coach the Executive Sous Chef, Chef de Cuisine, Sous Chefs, and Chef de Partie on proper training session conduct, physical facility setup, session flow, feedback, and effectiveness assessment. Follow ship’s rules, regulations, and the Employee Handbook, and respect all Senior Ranking Officers and staff. Perform duties assigned as required per company policy and other job‑related duties as assigned by supervisor or manager. Align with new training and directives appointed by company leadership, both shipboard and shoreside. Understand the GROW program and lead initiatives as directed by shoreside leadership. Financial Responsibilities Assist the Executive Chef in reducing food cost while maintaining quality. Ensure compliance with the GROW program. People Management Responsibilities Monitor and supervise assigned workstation functions, observe and evaluate crew members and work procedures to ensure quality standards and service are met. Make recommendations regarding personnel such as new hire assessments and eligibility for development programs to ensure adequate staffing. Inspect workstations and work areas to ensure efficient service and conformance to standards. Mentor, develop, and provide on‑the‑job training to crew members to improve current performance and prepare for future advancement. Results Results are measured by key performance indicators (KPIs) assigned to the position and department. Primary KPIs include Food Quality ratings, NPS scores, Food cost vs. target, and the success of the GROW program. Qualifications and Education High School diploma. At least 2 years experience as a manager in a high‑volume Food & Beverage operation at a reputable hotel, cruise line, or comparable kitchen that offers an upscale level of food and service. Proficient in Microsoft Office applications. Language Requirements Ability to speak English clearly, distinctly, and cordially. Ability to read and write English to understand and interpret written procedures, give and receive instructions, and respond to questions from guests, supervisors, and co‑workers. Ability to speak additional languages such as Spanish, French, Italian, Portuguese, German, or any other language is preferred. Physical Requirements Regularly required to stand, walk, use hands, touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Extensive travel from ship to ship requiring good health. Active management of health through diet and exercise is key for prolonged success. Must be physically able to participate in emergency lifesaving procedures and drills, with full use and range of arms and legs, and full visual, verbal, and hearing abilities to receive and give instructions in an emergency, including lowering lifeboats. #J-18808-Ljbffr Celebrity Cruises