Culinary trainer

KEY RESPONSIBILITIES

This position is responsible for the ship’s overall Culinary Training & Development strategy and execution for all Culinary crew members with 2 or fewer strips.

The culinary Trainer should fully understand the service standards, training materials, operational practices, and rating system applicable to the company’s Culinary Department and must be capable of conducting relevant training and ongoing follow-up audits to ensure that these standards and ratings are delivered.

This position is also responsible to assist the Executive Chef and the Executive sous chef in identifying crew members with the potential to advance their careers, as well as crew members that do not possess the skill set and/or attitude to remain as a crew member.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for providing the necessary ongoing staff on our standards and best practices and coaching all culinary employees
• Responsible for conducting role-play sessions, with hands-on training for crew members at their workstation
• Responsible for creating daily training schedules and feedback reports and presenting them to the executive chef
• Conduct daily daytime training sessions on the OMIY modules on port days with 5 attendees at a time, 45-minute sessions for each group. These sessions and the respective attendees must be planned along with the Executive Chef. Previous crew member performance, revenue, and ratings data should be used to determine who must attend these sessions
• Conduct nightly follow-up performance audits of those attendees at the training sessionsthat day, and provide feedback both to the crew member and the Executive Chef
• Conduct crew culinary performance audits and one-on-one coaching sessions during sea days, and provide both crew members and Management with the results
• Identify low performers that have the potential to improve their performance, as well as low performers that do not meet the Celebrity Cruises standards. Work with the Executive Chef to develop a plan for these crew members.
• Coaches Executive Sous Chef, Chef de Cuisine, Sous Chefs, and Chef de Partie, on how to properly conduct a training session. This will encompass the physical facility setup, the proper flow of the sessions, how to give feedback and how to assess the effectiveness of the sessions.
• Follow ship’s rules and regulations as stipulated in the Employee Handbook and respect all Senior Ranking Officers and fellow staff.
• Performs the duties assigned as required per company policy. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard crewmembers will be required to perform any other job-related duties assigned by their supervisor or management.
• Rollows and complains with any new training and directive appointed by the company leadership both shipboard and shoreside.
• Responsible for Understanding the GROW program and helping lead all initiatives on broad as directed by the shoreside leadership.

FINANCIAL RESPONSIBILITIES

• Responsible for helping to Executive chef reduce food cost and quality of food.
• Ensure GROW program compliance

PEOPLE MANAGEMENT RESPONSIBILITIES

• Monitors and supervises the various assigned workstation functions. Observes and evaluate crew members and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel such as new hire assessments and eligibility for development programs to ensure adequate staffing. Inspects workstations, work areas, etc. to ensure efficient service and conformance to standards.
• Mentors, develops and provides on-the-job training to crew members to strengthen their current performance and prepare for future advancement.

RESULTS

• Results are measured by Key Performance Indicators (KPIs) assigned to the position and department. Primary KPIs are Food Quality ratings, NPS scores, Food cost vs. target, and the success of the GORW program.

VALUES

Put people first

• We recognize the power of diverse teams and a culture that values the contribution of individual talents, skills and ideas, and fosters belonging, trust and respect for all.

Achieve excellence together

• We embrace collaborating with our partners, creating a fun work environment and supporting our guests and each other with passion, pride and commitment.

Grow with purpose

• We have the courage and humility to challenge ourselves and each other, unlocking innovation and continuous improvement in the service of our guests, shareholders, our communities and other stakeholders.

Lead with integrity

• Honesty, sound judgement, taking responsibility and operating with the highest ethical standards are core to our success.

Be a force for the greater good

• It's in our DNA to make sure we are strong stewards of the environment, respect human rights and positively impact the people and communities we touch.

QUALIFICATIONS AND EDUCATION

Hiring Requirements:

• High School degree.
• At least 2 years experience as a manager in a high-volume Food & Beverage operation at a reputable hotel, Cruise line, or at a comparable Kitchen that offers an upscale level of food and service.
• Computer knowledge; proficient in Microsoft Office applications

LANGUAGE REQUIREMENTS

• Ability to speak English clearly, distinctly, and cordially.
• Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
• Ability to speak additional languages such as Spanish, French, Italian, Portuguese, German or any other language is preferred.

PHYSICAL REQUIREMENTS

• While performing the duties of this job, the shipboard employee is regularly required to stand, walk, use hands to touch, handle, or feel; reach with hands and arms; talk or hear, and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Extensive travel from ship to ship with varying accommodations and resting opportunities require good health. Active management of health through diet and exercise is a key for prolonged success in the position
• All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. The employee must have the ability to lift and/or move up to 50 pounds

WORKING CONDITIONS

• While performing the duties of this job, the shipboard employee is regularly required to stand, walk, use hands to touch, handle, or feel; reach with hands and arms; talk or hear, and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Extensive travel from ship to ship with varying accommodations and resting opportunities require good health. Active management of health through diet and exercise is a key for prolonged success in the position
• All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. The employee must have the ability to lift and/or move up to 50 pounds