Royal Caribbean Cruises Careers – F&B Sanitation Controller

Job Description:

Oversees all initiatives related to food safety and hygiene standard in Food and Beverage areas. Coordinates all cleaning and sanitation procedures to ensure all F&B venues are in compliance with both company and international sanitation standards by following public health guidelines. Conducts food safety and public health training onboard for F&B employees continuously. In charge of monitoring and leading the Galley Stewarding team in following their daily assignments and duties giving emphasis on Clean As We Go Program. Manage annual cleaning supply budget, look for and suggest possible efficiency to achieve target.

Job Responsibilities:

• All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, U.S.P.H. and HACCP guidelines, environmental and work place safety policies and procedures. Working knowledge of Advanced Wastewater Purification (AWP) System. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.
• This Position will report directly to the Food & Beverage Manager/Director and Executive Chef regarding corporate Public Health policies and implementation of sanitation programs including Outbreak Prevention Plan (OPP). Provide strategic and operational direction and leadership in all F&B areas in regards to administering onboard food safety and sanitation program. Accountable for managing the annual galley cleaning supply, budget and possible efficiencies.
• In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
• This individual should inspect onboard food storing and distribution facilities as well as assisting the Executive Chef on loading days with quality control, temperature spot checks and handling of food items received to the ship.
• Implementing, establishing and maintaining compliance with internal and external Public Health requirements. Develops procedures, guidelines and checklists for inspections. Provides detail reports to all food & beverage management after onboard internal inspections and ensures follow up. Analyzes current procedures versus new technology and makes recommendations to management for implementation. Offers technical leadership and support to assure procedures are followed at all times.
•  Conducts extensive sanitation inspections in all F&B working areas, including, but not limited to the following functions onboard and at outer islands: galleys, guest and crew dining outlets, room service, bars, bar pantries, provision, preparation rooms, chemical lockers and private destinations.
• Coordinate with the Environmental Officer in regards to accurate use of Material Safety Data Sheet, Personal Protective Equipment and proper waste management, including ways of maximizing use of cleaning chemicals onboard.
• Ensure consistent public health practices are carried out in all food & beverage outlets and venues in day to day operation. Communicates scheduled and unscheduled simulated inspections. Convey messages directly to supervisor in charge in regards to unsuitable conditions that need to be address immediately, needing particular attention.
•  Follow up on pending public health issues until full compliance is reached. Be able to impart recommendation that will rectify non conformity and coordinates with shore side corporate management to expedite corrective action.
• Works with food & beverage management in the implementation, required procedures and execution in the event of an outbreak in accordance with the company’s Outbreak Prevention Plan (OPP). Corrects deficiencies resulting in an outbreak and implements procedures to prevent any re-occurrence.
• Develop standardized training materials and conducts compliance training in regards to food safety, OPP, sanitation procedures and guidance to shipboard food & beverage management and crew. This may be conducted individually or in a group setting. Determines public health knowledge and hygiene standards for crew and management to provide development and training plans.
• Ensures, along with assigned division head, that all equipment repairs comply with all guided requirements and units are safe to work with. This includes deck tiles, stainless steel bulkheads, walls and seams, correct coving and any other fixture and furniture in all food and beverages areas. Support, administer and manage galley AVO and if necessary brings forth pending repair issues to upper management to intensify results and expedite solutions. Initiate required preventive maintenance issues in close cooperation with facilities team and effectively utilize AMOS maintenance system. Serves as primary liaison between shore side corporate galley equipment support, and the ship.
• Reviews overall sanitation compliance and quality issues with the Food & Beverage Manager/Director and F&B sub-division heads. Directs actions required to correct non-compliance items and follows-up with shipboard management.
•  Reviews public health inspection report and corrective actions from the fleet for compliance and uniformity and special reports concerning the inspection results, departmental activities, issues, quality systems, equipment, schedules, and non-compliance items.
• Gathers samples and tests parts, components and materials to determine conformance to standards. Utilizes a variety of tools in the sampling process such as company computer, camera, flashlight, thermometers, chemicals and hand tools.

Job Requirements:

• Working knowledge and extensive experience conducting public health and environmental inspections in the hospitality industry and or onboard cruise ships.
• Extensive knowledge of United States Public Health (USPH) regulations and the Vessel Sanitation Program (VSP). 
• Certification in “ServeSafe” food handler’s certification course is a plus, any other appropriate certification classes; i.e. HACCP (Hazard Analysis of Critical Control Points), UKPH (United Kingdom Public Health) certification, or other internationally recognized certification, a plus.
• Ability to conduct training sessions at all levels; one-on-one or to large groups.
• Working knowledge of computers, internet access and the ability to navigate within variety of software packages such as Excel, Word and PowerPoint.
• Bachelors degree in hospitality management, business administration or related science, field from an accredited college or university or the international equivalent preferred.
• Demonstrate ability to facilitate work in a team environment and to build and maintain collaborative partnerships across organizational boundaries. (Culinary, Beverage and Food Service)
• Ability to work in a multicultural environment with respect and sensitivity for diversity.
• Ability to effectively interact with vendors, consultants and regulatory agencies during inspection, audit and support visits.
• Internal and external candidate must have a culinary background or worked as a Chef ashore or onboard.
• Internal and external candidate must display strong commitment to the scope of work, must posses strong communication and leadership skills being able to motivate and lead various teams in F&B division especially Culinary Stewarding team in all aspects of food safety, correct cleaning procedures and general public health policies.
• Must be a positive individual with personality, lots of self initiative and drive.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret

Job Details:

Company: Royal Caribbean International

Vacancy Type:  Full Time

Job Location: Tampa, FL, US

Application Deadline: N/A

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