Chef - Philadelphia, United States - Statue Cruises

Description

** Chef**

**Job Category****:** Food & Beverage HCE **Requisition Number****:** EXECU01990 Showing 1 location **Job Details**

**Description**

**City Experiences is seeking an Chef for our City Cruises operation in Philadelphia.**

City Experiences passion is to provide amazing experiences on land and water. Our 40- year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If youre an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you.

**About the Opportunity:**

The successful Chef is technically competent in food preparation and production, contributes to general galley operations, is hospitable and cordial to coworkers and guests, and acts safely and responsibly.

***please note this is not a contract/live aboard position***

**About You:**

This person will be adaptable, dynamic, and embody City Experiences RESPECT Service System.

**Essential Duties & Responsibilities:**

Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention

Ensures effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically:

+ Directs the efforts of the kitchen staff

+ Rides cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills

+ Identifies and delivers skills training needs for all kitchen staff

+ Works with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching

Rotates as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide

Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Companys strict standards of sanitation

Establishes department priorities and executes against them based on long-term vision

Works with Food & Beverage Director to develop all kitchen budgets according to company guidelines

Maintains close liaison between the kitchen and other departments including the front-of-the house

Recommends and executes approved programs that improve the level of service and product quality

Executes other projects as assigned by management

Recruits new kitchen staff when necessary to fill vacant positions

Delivers training of all new kitchen staff

Schedules kitchen staff according to staffing matrix

Adheres to Companys performance management guidelines for all discipline and termination situations

Recommends appropriate compensation packages within company guidelines Provides and directs development/career growth plans for each kitchen staff members

Provides annual performance reviews of all full-time kitchen staff

Recommends the promotion of kitchen staff members

Develops positive working relationships with other department heads and peers

Develops strong teamwork within the staff

Helps develop and execute shipmate incentive programs

Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention

Implements and maintains effective safety programs in conjunction with the Operations Department

Maintains high standards of sanitation in accordance with Hornblower standards and in accordance with health department codes & requirements

Be prepared to begin work at scheduled time

Maintain uniform and personal grooming in compliance with appearance standards

Assist with the warm and efficient greeting and seating of guests when they arrive

Attend applicable meetings as designated or necessary

Additional job duties as assigned.

**Requirements & Qualifications:**

High school diploma or equivalent

Minimum of 5 years of total kitchen experience in full-service/banquet, high volume environment. Must include 2 years kitchen management experience plus either minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment

Knowledge of health department sanitations codes & requirements

Must have SERV Safe Certification

Proper food handling & preparation procedures

Mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets

Cost and wage control

Food products, standard recipes, and proper preparation

Supervise/manage kitchen staff and accomplish goals on a timely basis

Recruit kitchen staff

Train, develop and motivate staff

Analyze, forecast data, and make judgments to ensure proper payroll and production control

Conduct meetings and maintain communication lines between line staff and Food and Beverage Director

Ability to read, write, and speak English to comprehend and communicate job functions

Effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts

Communicate effectively in oral and written form

Analyze and solve problems

Manage multiple priorities/tasks

Establish and maintain effective working relationships as required by job responsibility

Finger/hand dexterity in order to operate food machinery

Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule

Work in confined spaces

Perform duties within extreme temperature ranges

Stand, walk, and/or sit continuously perform essential functions for an extended period of time

Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation

Qualified comprehensive background check

Work with Microsoft Office applications (especially Word & Excel).

**The RESPECT Service System** embodies City Experiences mission, vision, values, and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader

City Experiences is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military statue, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additional, City Experiences participates in the E-Verify program in certain locations.

Pursuant to applicable State and local laws, including but not limited to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Required**

High School or better.

**Experience**

**Required**

**5 years:** Minimum of 5 years of total kitchen experience in full-service/banquet, high volume environment. Must include 2 years kitchen management experience plus either minimum 2 years formal culinary training or 2 years additional kitchen experience in a full-service/banquet, high volume environment

**Licenses & Certifications*