Executive Chef

Duties And Responsibilities

• Lead all back-of-house kitchen operations to ensure consistent, high-quality cruise execution in accordance with the Product Management Guide, company standards, and all health and safety regulations
• Ride cruises and serve as kitchen shift manager as needed to observe operations, coach Sous Chefs and Kitchen Supervisors, and ensure adherence to procedures, sanitation standards, and food quality expectations
• Partner closely with Food & Beverage leadership and front-of-house teams to align operational execution, staffing, and guest experience; recommend and implement approved programs to improve service, efficiency, and product quality
• Develop and manage kitchen budgets; monitor and control labor, food, inventory, and purchasing costs; identify cost-saving opportunities aligned with company objectives and rebate programs
• Oversee purchasing, inventory management, payroll administration, invoicing, supplier relationships, and food quality reporting to ensure adequate stock, timely delivery, payroll efficiency, and operational accuracy
• Implement and maintain safety programs in collaboration with Operations; ensure compliance with all federal, state, and local health department requirements and company sanitation standards
• Manage multiple priorities in a fast-paced environment, maintain effective working relationships, communicate clearly in oral and written form, and perform physical duties including lifting up to 200 lbs. as required

Requirements & Qualifications

• High School Diploma
• Valid Transportation Worker Identification Credential (TWIC Card), and/or ability to obtain and maintain
• Valid First Aid/CPR Certification, and/or ability to obtain and maintain
• Minimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment required
• Two (2) years’ kitchen management experience plus either minimum two (2) years’ formal culinary training or two (2) years’ additional kitchen experience in a full-service/banquet, high volume environment
• Knowledge of health department sanitations codes & requirements
• Must have ServSafe Certification
• Proficient computer skills including Microsoft Office applications (especially Word & Excel)