Executive Chef

Responsibilities:

As the Executive Chef aboard our cruise ship you will play a pivotal role in ensuring the highest level of guest satisfaction through exceptional culinary leadership and management. Your main duties will include:

Culinary Excellence & Standards Compliance:

• Overseeing the development and adherence to company culinary standards and Health Environment Safety and Security (HESS) programs.
• Ensuring food quality and presentation meet and exceed established standards.

Operational Management:

• Leading core galley operations including inventory management food ordering thawing schedules stock rotation and loading procedures.
• Proficient in using MXP inventory management software and understanding accounting principles relevant to culinary operations.
• Implementing cost management strategies to maintain operation profitability and meeting the operations revenue goals.

Team Leadership & Development:

• Coaching mentoring and developing Culinary Arts personnel fostering a culture of continuous learning and talent development.
• Creating and managing effective teamwork schedules and conducting performance appraisals.
• Motivating the team towards achieving operational goals and enhancing the guest dining experience.

Policy Compliance & Safety:

• Ensuring compliance with all United States Public Health (USPH) policies Maritime and Safety policies Environmental policies and International Maritime Organization (IMO) regulations.
• Actively participating in and promoting the Environmental Compliance Plan (ECP) policy and goals.

Guest Satisfaction & Feedback Management:

• Addressing and resolving guest issues directly or through consultation.
• Monitoring and communicating guest and crewsatisfaction index status to the team.

Collaboration & Innovation:

• Collaborating with Culinary Arts leadership and Food & Beverage teams on product development and culinary innovations.
• Leading culinary task force assignments and contributing to the innovation process across various cuisines and products.

Requirements:

• Bachelors Degree in Hotel Management or an equivalent degree in Culinary Arts.
  
• Extensive experience leading Culinary Arts operations on large cruise vessels in US waters or as an Executive Chef in a 5star landbased establishment with multiple dining venues.
  
• Fluent in English with the ability to communicate effectively both verbally and in writing.
  
• Experience with manpower scheduling and duty roster management.
  
• Demonstrated ability in cost management with a history of achieving set cost goals.
  
• Comprehensive knowledge of HACCP principles.
  
• Familiarity with USPH VSP is preferred.
  
• Skilled in Microsoft Excel and capable of using other operational software.