Culinary Support Operations Manager (Half Moon Cay - Bahamas)

Job Description

The 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.

ESSENTIAL DUTIES & RESPONSIBILITIES: 

Culinary Support Operations & Stewarding: 

• Direct 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.

Sanitation & Deep Cleaning: 

• Develop 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.

Kitchen Equipment Readiness: 

• Ensure 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.
• Equipment 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.

Preventive Maintenance & Repair Coordination: 

• Partner 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.

Staffing & Workforce Management: 

• Lead, 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.

SKILLS SPECIFICS:

• Strong 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.
• This position requires strong 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. The Manager must possess strong communication, problem-solving, organizational, decision-making, and interpersonal skills and be capable of coordinating effectively across multiple departments.
• The Culinary Support Operations Manager provides hands-on leadership and oversight of the Culinary Support team, ensuring appropriate staffing, strong performance, and operational readiness. The role is responsible for training, coaching, developing, and evaluating employees while promoting accountability, teamwork, engagement, and recognition. The Manager works closely with Culinary, Back of House Technicians, Engineering, and Food & Beverage teams, conducts regular inspections, ensures deficiencies are promptly addressed, and manages performance or conduct concerns consistently. The position is expected to foster a culture centered on safety, cleanliness, teamwork, accountability, employee development, and operational excellence.

EDUCATION & QUALIFICATIONS:

• High 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.
• Minimum 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.
• Should have practical knowledge of commercial kitchen equipment, sanitation systems, preventive maintenance processes, chemical handling, workplace safety, and large-scale stewarding operations.

LANGUAGE REQUIREMENTS: 

• Fluency in conversational English.
• Ability to speak English clearly, distinctly, and cordially with employees and guests.
• Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, managers, and co-workers.

PHYSICAL REQUIREMENTS:

• Must be physically fit.
• Must have strong customer service skills.
• Ability to work in an outdoor environment.
• Ability to multi-task and think critically.

OTHER REQUIREMENTS:

• The Culinary Support Operations Manager is expected to manage complex operational situations requiring the identification of root causes, anticipation of operational risks, and development of practical solutions. 
• The role frequently involves competing priorities where decisions must be made quickly to maintain culinary operations, sanitation standards, equipment readiness, and appropriate staffing levels.
• The role has an impact beyond the culinary support/stewarding function because its responsibilities directly influence food production, food safety, guest service, operational continuity, employee safety, cost control, and regulatory compliance. 
• The Culinary Support Operations Manager is responsible for ensuring that culinary support operations are properly staffed, kitchen and food-production areas meet required cleanliness and sanitation standards, and critical culinary equipment remains operational and appropriately maintained. 
• The Manager will be expected to set, reinforce, and continuously improve standards.  The role has a destination-wide impact because Culinary Support operations interface with multiple departments and support several food-production and service areas.

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