Role OverviewThe Kitchen Manager will lead all day-to-day back-of-house operations, coach and develop the culinary team, and work alongside staff during service. This is a hands-on operational leadership role where you'll develop management, financial, administrative, and leadership skills needed to take the next step in your culinary career.
What You Will Do
The Kitchen Manager will oversee efficient concession-style and short-line food service for sightseeing guests, lead production and execution of elevated buffet dinner cruises, and ensure every guest receives an exceptional dining experience.
Why It Might Be a Fit
This role is ideal for high-performing Sous Chefs ready for their first full kitchen leadership position, Kitchen Supervisors looking for greater responsibility, and newer Kitchen Managers wanting complete operational ownership.
Requirements
- 2+ years in a culinary leadership role
- Experience in high-volume food service
- Strong organizational and communication skills
- Knowledge of food cost, inventory, and scheduling
- ServSafe Certification (or ability to obtain)
- Availability for evenings, weekends, and holidays
- Comfortable working aboard a moving vessel in a compact galley environment
Benefits
- Competitive Salary
- Health, Dental & Vision Benefits
- 401(k) with Employer Match
- Paid Time Off
- Free Parking
- Employee Discounts & Complimentary Cruises
- Career Growth & Leadership Development
- Opportunity to help shape the future of a growing hospitality operation
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