Culinary Support Operations Manager (Half Moon Cay, Bahamas)

About the role

The Culinary Support Operations Manager leads, coordinates and executes culinary support services across a cruise destination, keeping kitchens, galleys, food preparation areas, equipment and support facilities clean, safe, sanitary, compliant and operationally ready for daily guest food service. The role is hands-on and operates in a fast-paced, remote environment where business volume varies with cruise ship schedules.

Key responsibilities

• Direct kitchen stewarding and back-of-house support, set daily work assignments and cleaning schedules, and ensure proper cleaning and sanitation of cookware, equipment, floors, walls, drains and food prep areas.
• Develop and maintain cleaning and sanitation programs, including daily, weekly, monthly and periodic deep-cleaning schedules, and inspect regularly to uphold standards.
• Ensure commercial kitchen equipment stays operationally ready, coordinate routine inspections, maintain equipment condition and service records, and cover equipment such as ovens, ranges, fryers, dishwashers, refrigeration units and ventilation systems.
• Partner with Engineering on preventive maintenance schedules, initiate and track work orders, coordinate access for servicing, monitor repair status and escalate critical failures.
• Lead, schedule, coach and develop the Culinary Support team, prepare staff schedules, run daily pre-shift briefings and monitor attendance, productivity, conduct and performance.
• Train, evaluate and promote accountability, teamwork and recognition within the team, and work closely with Culinary, Back of House Technicians, Engineering and Food & Beverage teams.

Required profile

• High school diploma or equivalent; a diploma, associate degree or technical certification in hospitality management, food and beverage operations, facilities management, culinary operations or engineering is preferred.
• At least 5 years of progressive experience in stewarding, culinary support, food and beverage operations or kitchen facilities, including 2-3 years in a supervisory or management capacity; resort, cruise line, large hotel, institutional kitchen or high-volume food service experience is strongly preferred.
• Fluent conversational English, able to read and write English and to communicate clearly with employees and guests.
• Physically fit, able to work outdoors, multi-task and think critically; strong customer service skills.

Required skills

• Working knowledge of commercial kitchen operations, sanitation and hygiene standards, kitchen equipment and preventive maintenance principles.
• Occupational safety, chemical handling, inventory management and operational planning.
• Leadership, communication, problem-solving, organisational and decision-making skills.