Executive Chef - City Cruises - San Francisco / Berkeley

Salary Range: $100,000 - $110,000 Annually

City Experiences is seeking a Executive Chef for our operation in San Francisco and Berkeley.

About You:

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

About the Opportunity:

The City Executive Chef will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability.

Essential Duties & Responsibilities:

• Cruise Execution 
• Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention 
• Ensure 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: 
• Direct the efforts of the kitchen staff 
• Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills 
• Identify and deliver skills training needs for all kitchen staff 
• Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching 
• Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide 
• Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation 
• Establish department priorities and execute against them based on long-term vision 
• Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines 
• Maintain close liaison between the kitchen and other departments including the front-of-the house 
• Recommend and execute approved programs that improve the level of service and product quality 
• Execute other projects as assigned by management 
• Kitchen Team Management 
• Recruit new kitchen staff when necessary to fill vacant positions 
• Deliver training of all new kitchen staff 
• Schedule kitchen staff according to staffing matrix 
• Adhere to Company’s performance management guidelines for all discipline and termination situations 
• Recommend appropriate compensation packages within company guidelines 
• Provide and direct development/career growth plans for each kitchen staff members 
• Provide performance reviews of all full-time kitchen staff 
• Recommend the promotion of kitchen staff members 
• Develop positive working relationships with other department heads and peers 
• Develop strong teamwork within the staff 
• Help develop and execute shipmate incentive programs 
• Guest Service 
• Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention
• Implement and maintain effective safety programs in conjunction with the Operations Department 
• Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements 
• Administration 
• Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs 
• Ensure adequate stock by conducting accurate inventories 
• Purchase all food products and cleaning supplies according to established procedures.  Ensure timely delivery so adequate stock is available when needed 
• Recommend cost savings that are consistent with company objectives 
• Process all invoices in a timely manner to maximize corporate rebate program 
• Administer payroll system including scheduling, checking, transmitting and processing 
• Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability 
• Schedule kitchen staff work periods to achieve maximum payroll efficiency 
• Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements 
• Purchases all Headquarters specified items 
• Responsible for overall food quality reporting for the city 
• Other duties as assigned 

Requirements & Qualifications:

• High school diploma or equivalent required 
• Minimum of ten (10) years of total kitchen experience in full-service/banquet, high volume env