Culinary Support Operations Manager (Half Moon Cay - Bahamas)

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. 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