Galley Supervisor- City Cruises Chicago

Position Summary The successful Galley (Kitchen) Supervisor, in conjunction with other Back of House management, participates in managing back‑of‑the‑house cruise execution to ensure consistently high levels of quality, service and guest sanitation, satisfaction while maintaining a high level of profitability. Duties and Responsibilities Cruise Execution: Act as the on‑duty galley kitchen manager for cruises and manage the kitchen crew to ensure adherence to company standards and procedures. Maintain continuous communication with the back of the house and restaurant management regarding staff and operations. Ensure that all staff consistently follow and adhere to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation. Maintain close liaison between the kitchen and other departments including the front‑of‑the‑house. Kitchen Team Management: Participate in recruiting and training of all new kitchen crew. Provide input to the Kitchen Management–Sous Chef, Chef and Executive Chef about the development/career growth plans for each member. Recommend to the Kitchen Management–Sous Chef, Chef and Executive Chef the promotion of each member. Develop positive working relationships and strong teamwork. Resolve guest service issues, in conjunction with the on‑duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with the company objective of guest retention. Other: Participate in operation task forces as requested. Additional job duties assigned. Requirements & Qualifications High school diploma or equivalent required. Proven experience as a Kitchen Manager or similar role in a high‑volume culinary establishment. Minimum of two (2) years of total kitchen experience. One (1) year of kitchen staff management experience preferred. Minimum two (2) years formal culinary training OR equivalent kitchen work experience in a full‑service/banquet, high‑volume environment. SERV Safe Certified. Strong leadership, communication, and organizational skills. Knowledge of health department sanitation codes & requirements. Ability to thrive in a fast‑paced, high‑pressure environment. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. Required to lift and move heavy items such as cases of provisions and large containers of prepared foods. Will be required to be available for work on all major holidays. Must meet minimum state age requirements. EEO Statement EEO / Disabled / Protected Veteran Employer. Hornblower is proud to be an Equal Employment Opportunity employer. We offer equal employment opportunities to all qualified individuals and prohibit discrimination and/or harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or related medical conditions, childbirth, breastfeeding, parental status, veteran and/or military status, disability (physical or mental), medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additionally, as a federal, state, and local contractor, Hornblower complies with government regulations, including affirmative action responsibilities for qualified individuals, where and as they apply. The company also participates in the E‑Verify program in certain locations. #J-18808-Ljbffr Hornblower Group