Culinary Support Operations Manager – Half Moon Cay

About the role

The Culinary Support Operations Manager leads and coordinates all back‑of‑house culinary support services at the Half Moon Cay cruise destination. This fast‑paced, remote environment requires overseeing stewarding, sanitation, equipment readiness, and workforce planning to ensure kitchens are clean, safe, and operational for daily guest food service.

Key responsibilities

• Direct kitchen stewarding and back‑of‑house operations, establishing work assignments and cleaning schedules based on cruise ship activity.
• Develop and maintain comprehensive sanitation and deep‑cleaning programs, conducting routine inspections to uphold standards.
• Ensure commercial kitchen equipment is operational, performing inspections, tracking deficiencies, and maintaining service records.
• Partner with Engineering to create preventive maintenance schedules, manage work orders, and coordinate repairs.
• Lead, schedule, coach, and develop the Culinary Support Operations team, conducting pre‑shift briefings and monitoring performance.

Required profile

• High school diploma required; hospitality or technical certification preferred.
• Minimum 5 years progressive experience in stewarding or culinary support, with 2–3 years in a supervisory or managerial role.
• Experience in high‑volume food service environments such as resorts, cruise lines, or large hotels.
• Strong leadership, workforce‑management, and organizational skills.

Required skills

• Commercial kitchen equipment inspection and maintenance.
• Sanitation program development and deep‑cleaning procedures.
• Preventive maintenance coordination.
• Workforce planning and scheduling.