Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,400.00 - $65,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Employee assistance program
Job Description
City Experiences is a dynamic and thriving company dedicated to delivering exceptional experiences on both land and water. With a rich history spanning over 40 years, the company has grown organically and through acquisitions to encompass a diverse portfolio of more than 25 brands. Each year, City Experiences welcomes upwards of 30 million guests and riders, showcasing its extensive reach and commitment to quality service. As a leader in the experiences and transportation sector, City Experiences emphasizes a collaborative work environment where communication, creativity, and cooperation are core values that drive success and employee satisfaction.
City Cruises, a div... Show More
City Cruises, a div... Show More
Job Requirements
- High school or equivalent required
- Minimum of three years of total kitchen experience in full-service/banquet, high volume environment
- At least one year of kitchen staff management experience
- Minimum two years formal culinary training OR two years additional kitchen experience in a full-service/banquet, high volume environment
- ServSafe certified
- Able to manage multiple priorities/tasks and prioritize appropriately
- Ability to establish and maintain effective working relationships
- Must be able to communicate effectively in oral and written form
- Ability to work in confined spaces and perform duties within extreme temperature ranges
- Must be able to stand, walk, and/or sit continuously perform essential functions for an extended period of time
- Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
- Physical requirements - must have finger/hand dexterity in order to operate food machinery
- must be able to lift, move, and/or carry items weighing a maximum of 200 lbs on a continuous schedule
- Able to work with Microsoft Office applications (especially Word & Excel)
- Ability to read, write, and speak English to comprehend and communicate job functions
Job Qualifications
- High school or equivalent required
- Minimum of three years of total kitchen experience in full-service/banquet, high volume environment
- At least one year of kitchen staff management experience
- Minimum two years formal culinary training OR two years additional kitchen experience in a full-service/banquet, high volume environment
- ServSafe Certified
- Able to manage multiple priorities/tasks and prioritize appropriately
- Ability to establish and maintain effective working relationships
- Must be able to communicate effectively in oral and written form
- Ability to work in confined spaces and perform duties within extreme temperature ranges
- Must be able to stand, walk, and/or sit continuously and perform essential functions for an extended period of time
- Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
- Physical requirements - must have finger/hand dexterity in order to operate food machinery
- must be able to lift, move, and/or carry items weighing a maximum of 200 lbs on a continuous schedule
- Able to work with Microsoft Office applications (especially Word & Excel)
- Ability to read, write, and speak English to comprehend and communicate job functions
Job Duties
- Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual
- 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
- Maintain close liaison between the kitchen and other departments including the front-of-the house (FOH)
- Recommend and execute approved programs that improve the level of service and product quality
- Execute other projects as assigned by management
- Recruit new kitchen staff when necessary to fill vacant positions
- Participate in training of all new kitchen staff
- Participate in scheduling kitchen staff according to staffing matrix
- Adhere to Company’s performance management guidelines for all discipline and termination situations
- Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members
- Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members
- Develop positive working relationships with city department heads and peers
- Participate in the development of strong teamwork within the staff
- Help develop and execute shipmate incentive programs
- 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
- 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
- Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department
- Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements
- Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget
- Participate in the inventory process to ensure adequate stock
- Participate in purchasing all food products and cleaning supplies according to established procedures
- Participate in processing all invoices in a timely manner to maximize corporate rebate program
- Participate in administering the payroll system including scheduling, checking, transmitting and processing
- Participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability
- Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency
- Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements
- Attend all scheduled meetings
- Operate all restaurant systems (PC, restaurant cost analysis software, etc.)
- Participate in fleet wide task forces as requested
- Additional job duties assigned
Job Location
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