What are the responsibilities and job description for the Galley Operations Manager position at American Cruise Lines?
Galley Operations:
The galley is the heart of our culinary operation, where creativity meets precision. As a Lead Line Cook, you will be responsible for overseeing the daily operations of the galley, ensuring that all food-related items are produced according to the menu matrix and special requests. You will work closely with the Executive Chef/Sous Chef to anticipate the needs of both guests and crew, ensuring seamless service delivery.
Responsibilities:
• Assist the Executive Chef/Sous Chef in all aspects of food production, including breakfast, lunch, and dinner.
• Ensure compliance with menu matrix and special requests, dietary needs, and allergies throughout each meal period.
• Provide exceptional hospitality to guests and crew alike while maintaining a safe, courteous, professional, and efficient environment.
• Adhere to strict food safety and sanitation policies within the galley.
• Anticipate the needs of both guests and crew, ensuring seamless service delivery.
• Collaborate with the Executive Chef/Sous Chef to ensure the highest quality of food, proper presentation, and timeliness are maintained.
Required Skills and Qualifications:
• Associate's Degree in Culinary Arts or Hotel & Restaurant Management preferred.
• Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have 'Line' experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills (English).
• Ability to manage a team of three galley stewards during daily ware washing operations.
• ServSafe certified.
• Transportation Worker Identification Credential (TWIC)
The galley is the heart of our culinary operation, where creativity meets precision. As a Lead Line Cook, you will be responsible for overseeing the daily operations of the galley, ensuring that all food-related items are produced according to the menu matrix and special requests. You will work closely with the Executive Chef/Sous Chef to anticipate the needs of both guests and crew, ensuring seamless service delivery.
Responsibilities:
• Assist the Executive Chef/Sous Chef in all aspects of food production, including breakfast, lunch, and dinner.
• Ensure compliance with menu matrix and special requests, dietary needs, and allergies throughout each meal period.
• Provide exceptional hospitality to guests and crew alike while maintaining a safe, courteous, professional, and efficient environment.
• Adhere to strict food safety and sanitation policies within the galley.
• Anticipate the needs of both guests and crew, ensuring seamless service delivery.
• Collaborate with the Executive Chef/Sous Chef to ensure the highest quality of food, proper presentation, and timeliness are maintained.
Required Skills and Qualifications:
• Associate's Degree in Culinary Arts or Hotel & Restaurant Management preferred.
• Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have 'Line' experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills (English).
• Ability to manage a team of three galley stewards during daily ware washing operations.
• ServSafe certified.
• Transportation Worker Identification Credential (TWIC)
