Culinary Director

Culinary Director

The Culinary Director works hands-on to successfully manage back of the house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. The best applicant is technically competent in food preparation and production, contributes to all galley operations, is hospitable to coworkers and guests, and acts safely and responsibly.

• Cruise Execution o Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention o Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically: o Direct the efforts of the kitchen staff o Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills o Identify and deliver skills training needs for all kitchen staff o Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching o Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide o Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation o Establish department priorities and execute against them based on long-term vision o Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines o Maintain close liaison between the kitchen and other departments including the front-of-the house o Recommend and execute approved programs that improve the level of service and product quality o Execute other projects as assigned by management

• Kitchen Team Management o Recruit new kitchen staff when necessary to fill vacant positions o Train all new kitchen staff o Schedule kitchen staff according to staffing matrix o Adhere to Company's performance management guidelines for all discipline and termination situations o Recommend appropriate compensation packages within company guidelines o Provide and direct development/career growth plans for each kitchen staff members o Provide performance reviews of all full-time kitchen staff o Recommend the promotion of kitchen staff members o Develop positive working relationships with other department heads and peers o Develop strong teamwork within the staff o Help develop and execute shipmate incentive programs

• Guest Service o Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention o Implement and maintain effective safety programs in conjunction with the Operations Department o Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements

• Administration o Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs o Ensure adequate stock by conducting accurate inventories o Purchase all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed o Recommend cost savings that are consistent with company objectives o Process all invoices in a timely manner to maximize corporate rebate program o Administer payroll system including scheduling, checking, transmitting and processing o Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability o Schedule kitchen staff work periods to achieve maximum payroll efficiency o Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements o Purchases all Headquarters specified items o Responsible for overall food quality reporting for the city • Other duties as assigned

• Will be required to be available to work weekends and on all major holidays. • High school diploma or equivalent required • Minimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment required • Two (4) years' kitchen management experience plus either minimum two (2) years' formal culinary training or two (2) years' additional kitchen experience in a full-service/banquet, high volume environment • Knowledge of health department sanitations codes & requirements • Must have ServSafe Certification • Proper food handling & preparation procedures • Ability to read, write, and speak English to comprehend and communicate job functions • Ability to communicate effectively in oral and written form • Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines • Ability to establish and maintain effective working relationships • Finger/hand dexterity in order to operate food machinery • Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule • Able to work in confined spaces and perform duties within extreme temperature ranges • Stand, walk, and/or sit continuously perform essential functions for an extended period of time • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation • Proficient computer skills including Microsoft Office applications (especially Word & Excel)