Job Summary:

Responsibilities:

• Hands on position responsible for leading a culinary team consisting of 6 crew made up of Stewards through Chef de Partie toward completion of daily work assignment
• Execute proper menu preparation, including all allergy and special dietary needs; make certain that training and preparation are in accordance with strict
• Oversee performance management, training, development and recognition of the entire galley operation
• Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Demi CDPs & Stewards
• Maintain food quality standards during storage, production and service; Responsible for procurement of all F&B goods for food preparation
• Oversee proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines including public health guidelines and HACCP standards
• Meet food cost budgets and targets as set by the Island Services Manager and shoreside operations
• Monitor handling and maintenance of operating equipment; proactively report maintenance needs
• Managing personnel files and conduct performance reviews, including discipline as needed

Basic Qualifications:

• Minimum five years recent experience in a leadership position within a 4 -5 star hotel or restaurant overseeing a high volume culinary operation
• Legally authorized to work in The Bahamas
• Certified working Chef or equivalent degree in Culinary Arts
• Ability to take ownership and lead culinary team within assigned area of responsibility
• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
• Demonstrated proficiency in safe food handling, HACCP / USPH
• Able to work under pressure of tight timeframes, deadlines and dollar goals
• Ability to calculate and control cost potentials/projections and understand the impact on overall budget
• Ability to write and cost recipes and train the team to execute them at the highest standards
• Must be proficient in all stations in the kitchen• Ability to follow standardized recipes and proficiency in recipe conversion
• Strong written and verbal communication skills• Good time management and organizational skills
• Basic computer knowledge