Duties and Responsibilities

• Provide training and management of the cooking staff to ensure preparation of nutritionally balanced, cost effective meals in adequate portions that appeal to a diverse workforce
• Manage and oversees Galley Assistants to ensure a clean, organized and well-stocked galley and a friendly and welcoming dining environment
• Oversee Housekeepers to ensure efficient, timely laundry service, clean, sanitary bathrooms and showering facilities and clean common crew areas
• Create menu plans to offer variety, inventory utilization and food cost maximization
• Willing to learn new recipes and styles of cooking based on crew requests
• Establish, maintain and enforces sanitary food handling, preparation and storage methods
• Manage the usage and rotation of food supplies in consideration of shelf life and optimum freshness
• Maintain accurate inventory reports of all galley related items including fresh, dry and frozen food, cleaning supplies, kitchen equipment, paper products and ship store items
• Lock and secure all supplies and ship stores in storage between seasons
• Place advance food and supply orders to ensure timely delivery and cost-effective transportation charges
• Provide input to annual galley budget and monitors budget performance throughout the year
• Ensure accurate accounting of galley supplies as they are back-loaded and stored for the season
• Oversee the safe and efficient storage of dry, frozen and refrigerated goods
• Utilize the AMOS D system for all orders and inventory, working within guidelines and procedures established by the ASC purchasing department
• Operate the Ship Store efficiently, regularly and accurately ensuring that all sales are tracked and recorded appropriately
• Utilize VDC to track and account for all ship store purchases by crewmembers
• Maintain the bonded store inventory, crew purchases and receipt of shipments based on company policy
• Ensure all crew purchases of bonded store items are in compliance with the company policy and federal regulations
• Conduct performance evaluations, with written documentation for First Cooks, Galley Assistants and Housekeepers
• Maintain a high level of professionalism and customer service focus at all times
• Promote and maintains company-established galley rules to enhance comfort and cleanliness of all common crew areas
• Enforce galley rules and regulations, assessing appropriate write-ups and penalties for infractions
• Ability to adapt quickly to changes in meal schedules or numbers of diners.
• Responsible for safe keeping of master key

Skill and Experience Required

• Excellent leadership, supervisory and team-building skills, able to motivate, provide counseling and build a highly efficient galley team
• Minimum requirement of four years professional cooking and kitchen management experience in a high volume, buffet style environment with minimum of one year at-sea experience
• Inventory and cost control experience
• Menu planning skills
• Knowledge of food handling and sanitary health standards
• Current Food Protection Manager Certification required
• Ability to prepare and present buffet-style meals on time, at optimum temperatures and in an attractive, appealing presentation with appropriate garnishments and accompaniments
• Skills in creating a hospitable, welcoming environment
• Comprehensive ability to use Windows based and AMOS-D computer software systems

Physical Ability

• Ability to pass a pre-employment and random drug tests
• Must be capable of boarding and exiting a vessel without physical assistance by climbing up and down a gangplank or using a Jacob’s ladder
• Must climb or descend one or more set of steep stairs, or vertical ladders inside and outside the vessel in all weather conditions as extreme as 30 degrees below zero
• Must be able to lift heavy items up to 50 lbs. repeatedly over long periods of time

Work Schedule

12 hours or more per day for the duration of the trip, including loading and unloading

Ability to work at sea for extended periods of time