Culinary Support Operations Manager (Half Moon Cay - Bahamas)

ppThe Culinary Support Operations Manager is responsible for the leadership, coordination, and execution of culinary support services across the cruise destination. The position oversees kitchen stewarding operations, workforce planning and deployment, sanitation and deep‑cleaning programs, kitchen equipment readiness, and the coordination of preventive maintenance and repairs. The position ensures that all kitchens, galleys, food preparation areas, equipment, and support facilities are maintained in a clean, safe, sanitary, compliant, and operationally ready condition to support daily guest food service operations. The position provides hands‑on operational leadership in a fast‑paced, remote cruise destination environment where business volumes fluctuate based on cruise ship schedules and operational requirements. /p h3ESSENTIAL DUTIES RESPONSIBILITIES: /h3 h3Culinary Support Operations Stewarding: /h3 ulliDirect all kitchen stewarding and back‑of‑house culinary support operations across the destination. Ensure adequate stewarding coverage for kitchens, food preparation areas, restaurants, bars, storage areas, and other assigned facilities. Establish daily work assignments and cleaning schedules based on operational needs and cruise ship activity. Ensure the proper cleaning and sanitation of cookware, utensils, kitchen equipment, floors, walls, drains, storage areas, and food preparation environments. /li /ul h3Sanitation Deep Cleaning: /h3 ulliDevelop and maintain comprehensive cleaning and sanitation programs for all assigned culinary areas. Establish daily, weekly, monthly, and periodic deep‑cleaning schedules. Conduct routine inspections to ensure established cleanliness and sanitation standards are consistently maintained. Ensure grease, food debris, waste, and other materials are properly removed and disposed of in accordance with environmental and sanitation requirements. /li /ul h3Kitchen Equipment Readiness: /h3 ulliEnsure commercial kitchen equipment is maintained in an operationally ready condition to support food production. Conduct or coordinate routine equipment inspections and promptly identify equipment requiring maintenance or repair. Maintain appropriate equipment condition and service records and follow up on outstanding deficiencies until resolved. /liliEquipment oversight may include ovens, ranges, grills, fryers, steamers, dishwashing machines, ice machines, refrigeration equipment, food preparation equipment, ventilation systems, grease‑management systems, and other commercial culinary equipment. /li /ul h3Preventive Maintenance Repair Coordination: /h3 ulliPartner closely with the Engineering Department to develop and maintain preventive maintenance schedules for kitchen equipment. Initiate and track work orders for equipment deficiencies, breakdowns, and repairs. Coordinate access to equipment for servicing and ensure equipment is appropriately cleaned and prepared before and after maintenance activities. Monitor repair status and communicate equipment downtime that could affect food production or service. Escalate critical equipment failures and support the development of operational contingency plans. /li /ul h3Staffing Workforce Management: /h3 ulliLead, supervise, schedule, coach, and develop the Culinary Support Operations team. Determine staffing requirements based on business volumes and operational demands. Prepare staff schedules and deploy employees effectively across multiple food service locations. Conduct daily pre‑shift briefings and communicate operational priorities, safety requirements, and cleaning assignments. Monitor attendance, productivity, conduct, and performance and address concerns in accordance with company policies and established procedures. /li /ul h3SPECIFICS: /h3 ulliStrong leadership and workforce‑management capabilities are essential, along with the ability to manage multiple priorities in a high‑volume environment. The position requires working knowledge of commercial kitchen operations, sanitation and hygiene standards, kitchen equipment, preventive maintenance principles, occupational safety, chemical handling, inventory management, and operational planning. /li /ul h3EDUCATION QUALIFICATIONS: /h3 ulliHigh school diploma or equivalent required. Diploma, associate degree, or technical certification in Hospitality Management, Food Beverage Operations, Facilities Management, Culinary Operations, Engineering/Technical Services, or a related discipline is preferred. /liliMinimum of 5 years of progressive experience in stewarding, culinary support, food and beverage operations, kitchen facilities, or a related hospitality environment, including at least 2–3 years in a supervisory or management capacity. Experience in a resort, cruise line, large hotel, institutional kitchen, or high‑volume food service operation is strongly preferred. /liliShould have practical knowledge of commercial kitchen equipment, sanitation systems, preventive maintenance processes, chemical handling, workplace safety, and large‑scale stewarding operations. /li /ul h3LANGUAGE REQUIREMENTS: /h3 ulliExcellent written and verbal communication and interpersonal skills. /liliProficient in English (spoken and written) to understand and interpret procedures, give and receive instructions, and effectively communicate with guests, managers, and co‑workers /li /ul h3PHYSICAL REQUIREMENTS: /h3 ulliMust be physically fit. /liliAbility to work in an outdoor environment as needed. /liliMay need to stand for long periods of time. /li /ul h3OTHER REQUIREMENTS: /h3 ulliMay be requested to work a shift schedule while at any of the destinations. /liliUnderstanding of workplace policies and procedures /liliFamiliarity with team collaboration tools and techniques. /liliStrong time management and organizational skills /liliAbility to maintain reliable and consistent attendance /liliCapacity to be punctual and meet deadlines /liliAbility to collaborate effectively with colleagues and work as part of a team /liliDemonstrated professionalism in all interactions and tasks. /li /ul pb#HMC /b /p pb#LI-onsite /b /p pb#LI-AD1 /b /p /p #J-18808-Ljbffr