The Food Manager is held accountable for entire cycle of the Food Operation: Ordering, Loading, Storing, Preparing and Service.
1. The Food Manager and his management team oversee the entire operation and maintenance of all areas that are assigned to the Food Department: Guests dining rooms, buffets and grills, food provided to the room service and private functions, food storage rooms and areas, galleys, and all Crew and Staff messes.
2. Maintains and ensures that the United States Public Health standards are followed at all times. Must have in place a training program and cleaning schedule for all Food Personnel and designated areas.
General Requirements
High School education or better; a minimum of five years of food related experience and/or training, or equivalent combination of education and experience. Must be certified by the United States Public Health.
