Station Chef

KEY RESPONSIBILITIES
• Provide direct supervision, coaching, and support to team members while collaborating with the Sous Chef.
• Demonstrate thorough understanding of culinary terms and possess exceptional food knowledge.
• Precisely follow and prepare company recipes, ensuring adherence to quality and taste standards set by the corporate office.
• Exhibit efficiency and productivity in task completion.
• Possess the versatility to work across all kitchen sections.
• Coordinate tasks for team members in your section, effectively delegating responsibilities.
• Conduct daily recipe reviews, maintaining organized and accurate recipe folders.
• Ensure timely follow-up on requests from supervisors, including food presentations, samples, and tastings.
• Monitor production levels and offer suggestions for improvements and cost efficiency.
• Prepare daily electronic requisitions for your section and verify delivery accuracy, addressing discrepancies promptly.
• Oversee a primary kitchen section (such as Sauce, Entremetier, Fish, Roast, Cold Kitchen, etc.) and its operations.
• Maintain compliance with public health standards, ensuring all practices meet company expectations and regulations (including US, Anvisa, Shipsan, Canadian, Australian standards).
• Ensure proper implementation of the HACCP program.
• Maintain your assigned area, preparing for inspections by Food & Beverage Directors or health inspectors.
• Fulfill shift requirements at designated times, following supervisor directives and adhering to company appearance and hygiene standards.

FINANCIAL RESPONSIBILITIES
• Support cost control initiatives through careful handling and maintenance of records and supplies.
• Identify areas for potential cost reduction through effective management practices.
• Analyze operational challenges and implement necessary controls.
• Review timesheets and submit them to the Executive Chef for approval.
• Prepare various reports and correspondence using computer systems as required.
• Ensure requisitioning of items aligns with quantities, timelines, and control procedures.
• Conduct spot checks at workstations to confirm proper item storage for minimizing waste.

MOTIVATIONAL RESPONSIBILITIES
• Oversee various assigned workstation functions.
• Manage staff duties and responsibilities effectively.
• Evaluate work procedures to ensure quality service standards are consistently met.
• Recommend personnel actions, including new hires and terminations, to ensure a well-staffed environment.
• Inspect workstations and equipment to guarantee efficient service and adherence to standards.

QUALIFICATIONS AND EDUCATION
• At least 8 years of experience in upscale hotels, resorts, cruise ships, or convention catering, with a minimum of 2 years as a Chef de Partie (shipboard experience preferred).
• Culinary school diploma required.
• Strong leadership skills in a multicultural and dynamic setting.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Outstanding customer service, team-building, and conflict resolution abilities.
• Understanding of personalized service principles, quality standards, and guest satisfaction assessment techniques.
• Solid planning, coaching, organizational, staffing, controlling, and evaluation skills.
• Proficient in intermediate computer software applications.
• Basic knowledge of accounting principles, including understanding numbering flows, debits/credits, and making adjustments.
• Capable of writing reports and business communications while building rapport with the ship’s Senior Officers and corporate office.