Culinary Support Operations Manager (Half Moon Cay - Bahamas)

Holland America Line Inc; Basel-Stadt; On-site; CHF 120,000 - 150,000; Full time

Job summary

Holland America Line Inc. is seeking a Culinary Support Operations Manager to lead stewarding and culinary support across cruise destinations.

You will ensure sanitation, equipment readiness, and preventive maintenance while coordinating with Engineering to keep kitchens operational in a dynamic, remote cruise environment. Responsibilities include directing all stewarding activities, developing sanitation schedules, and managing staffing and deployment across multiple food service locations.

Qualifications

• Proven leadership and team management skills in a high-volume kitchen/culinary environment.
• Experience with sanitation and hygiene standards in large-scale operations.
• Understanding of preventive maintenance and repair coordination for kitchen equipment.

Responsibilities

• Direct all kitchen stewarding and back-of-house culinary support operations across the destination.
• Develop and maintain cleaning and sanitation programs with defined schedules.
• Coordinate preventive maintenance and repairs with Engineering for kitchen equipment.
• Lead staffing, scheduling, and training of Culinary Support Operations staff.

Skills

Leadership

Workforce management

Sanitation programs

Equipment readiness

Staffing & scheduling

Education

High school diploma

Hospitality or Facilities Management degree preferred

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.

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.

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:

• Excellent written and verbal communication and interpersonal skills.
• Proficient in English (spoken and written) to understand and interpret procedures, give and receive instructions, and effectively communicate with guests, managers, and co‑workers

PHYSICAL REQUIREMENTS:

• Must be physically fit.
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.

OTHER REQUIREMENTS:

• May be requested to work a shift schedule while at any of the destinations.
• Understanding of workplace policies and procedures
• Familiarity with team collaboration tools and techniques.
• Strong time management and organizational skills
• Ability to maintain reliable and consistent attendance
• Capacity to be punctual and meet deadlines
• Ability to collaborate effectively with colleagues and work as part of a team
• Demonstrated professionalism in all interactions and tasks.

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