<div>Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: </div><ul><li>Pinnacle Grill</li><li>Rudi’s Sel de Mer • Main Galley</li><li>Lido Market </li></ul> <h2> Key Responsibilities </h2> <ul><li>Comply with company policy regarding waste separation and environmental compliance.</li><li>Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.</li><li>Follows all HACCP procedures set by the company.</li><li>Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.</li><li>Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.</li><li>Ensures all food cost targets are achieved for assigned station.</li><li>Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.</li><li>Directs, supervises, assists and trains all team members assigned to the partie.</li><li>Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.</li><li>Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.</li><li>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.</li><li>Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.</li><li>Check quality and quantity of items ordered and received from stores.</li><li>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.</li><li>Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.</li><li>Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.</li><li>Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.</li><li>Proper use of equipment and utensils to prevent damage or undue maintenance.</li><li>Works closely with galley leadership and other department leaders.</li><li>Perform other job related functions as assigned.</li></ul><div><strong>Core Capabilities</strong></div><ul><li>Multi-tasking and all around culinarian and leader.</li><li>Builds a strong team and fosters collaboration.</li><li>Able to manage high volume and fine dining teams.</li><li>Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction.</li><li>Good communication skills.</li></ul><div><strong>Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.</strong></div><div><br /></div> <h2> Benefits </h2> 

Holland America Line

HAL Chef De Partie Galley

Holland America Line