Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: • Pinnacle Grill • Rudi’s Sel de Mer • Main Galley • Lido Market Key Responsibilities • Comply with company policy regarding waste separation and environmental compliance. • Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. • Follows all HACCP procedures set by the company. • Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. • Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. • Ensures all food cost targets are achieved for assigned station. • Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. • Directs, supervises, assists and trains all team members assigned to the partie. • Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. • Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. • Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. • Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. • Check quality and quantity of items ordered and received from stores. • Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. • Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. • Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. • Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. • Proper use of equipment and utensils to prevent damage or undue maintenance. • Works closely with galley leadership and other department leaders. • Perform other job related functions as assigned. Core Capabilities • Multi-tasking and all around culinarian and leader. • Builds a strong team and fosters collaboration. • Able to manage high volume and fine dining teams. • Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction. • Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Desired Skills & Experience • 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. • 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. • Experience supervising, and training at least 5 team culinary employees. • Experience in high volume operation of at least 100 meals per service. • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. • Extensive kitchen machinery and knife safety knowledge. • Experience working in all major culinary brigade stations with extensive knowledge in designated station. • Working knowledge of computers and the ability to navigate within a variety of software programs. • Ability to effectively read, write and speak English. • Preferred: Degree from accredited culinary college or university.