Executive Chef

About the Role

The Executive Chef’s primary responsibility is to manage all aspects of the Galley operations and to ensure that high standards are achieved and maintained within budgetary limitations. This includes overseeing the daily operations of the galleys, hiring, training, and overseeing staff while ensuring a high-quality, cost-effective product. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, and optimizes staff productivity. This position involves checking the freshness of food supplies during delivery and visiting local markets to buy local fresh produce to incorporate into the onboard menu as a Chef’s Special, while keeping in mind Residents’ preferences and the concept of bringing the destination alive.

Responsibilities

Operational Management

• Ensure company standards are maintained in all areas, including Galley service, operation, and philosophy, general Galley department standards, and quality control of all Galley products.
• Plan and organize all shipboard Galley operations.
• Participate in Resident and Ship functions; ensure the Galley Team is aware and prepared.
• Update the F&B Manager, General Manager, and appropriate Corporate Department Heads on all functions.
• Partner with the F&B Manager and Beverage Manager on all aspects of The World’s dining and culinary experiences, including menu cycles.
• Collaborate with the F&B Manager to engage Michelin star and local celebrity chefs as Celebrity Guests to create bespoke events, such as Guest Chef dinner experiences.
• Focus on bringing destination, seasonal fresh, and farm-to-table concepts onboard.
• Ensure continuous Research and Development of the product across all galleys and empower the team to develop creative menu concepts.
• Conduct regular Public Health inspections of all Galley operational areas and train staff accordingly to eliminate gaps.

Resident and Guest Services

• Meet Residents to customize food requirements for onboard functions.
• Resolve Resident and Guest food-experience issues.
• Participate in Resident cooking demos as required.
• Organize the onboard ‘Call A Chef’ Program upon request.
• Organize local market visits with Residents and The World Concierge Team.
• Exceed Resident and Guest expectations through luxury service aligned with LQA standards; conduct regular operational training.
• Review operations, recommend product enhancements, monitor industry trends for onboard implementation, resolve issues, conduct in-depth operational inspections, submit AVOs/ICANs, and follow up on relevant ICANs.
• Support onboard product development and “bringing the destination alive” by creating and delivering Resident and Guest events and experiences.

Administrative Tasks

• Actively participate in developing the Monthly onboard activities calendar together with F&B Manager.
• Proofread all menus, contents for TWTW, contents for MOA, contents for OWT daily specials and special events, and all BEO documents prior to circulation.
• Work on menu rotations and inform the galley and restaurant teams well in advance about upcoming menu changes, including In Residence dining menus and daily special menus.
• Collaborate with F&B Manager and F&B Admin and share creative ideas in menu designing and menu presentations prior to printing.
• Develop, monitor, and achieve company, department, and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings.
• Create/revise Standard Operating Procedures (SOP) and Job descriptions as needed; develop and execute punch lists and operational action plans.

General

• Manage new-hire onboarding, including working-area tours, team introductions, on-the-job training follow-up, job-description review, and team integration; prepare the monthly training calendar, minimize service gaps, use Resident Satisfaction Survey results to determine topics, and document training progress.
• Ensure adherence to Time & Attendance Policy (ILO #180); review timesheets daily for accurate work/rest hours and overtime for all subordinates.
• Ensure all areas comply with Company Policies, Public Health (HACCP), Safety Management System (SMS), and Safety & Environmental regulations; execute applicable policies, procedures, Emergency Plan and Station Bill safety duties, and participate in In Port Manning as required.
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities as required.

Financial Management

• Develop, manage, and adhere to hotel operating and revenue budgets; contribute to the Ship’s 10-year financial plan and submit monthly financial reviews and forecasts.
• Develop and manage Capex projects within the division.
• Place orders per provisioning schedules and budget guidelines; maintain par stock levels and minimize waste and breakage.
• Manage manning par levels and vacation schedules cost-effectively; monitor overtime and schedule Team members according to operational needs.
• Participate in annual operational budget preparation with the F&B Manager, considering potential logistic challenges.
• Develop a strategic Dry dock operations plan, including venue refurbishments and concept changes, with the F&B Manager.
• Create the yearly Training Wishlist; monitor monthly training budget and provide reforecast in the monthly Financial Report.

Leadership Skills

• Lead by example with a fair, transparent, hands-on style; remain visible and approachable to Residents, Guests, and Crew.
• Treat Team members positively, fairly, and equitably; resolve issues promptly, maintain an open-door policy, and recognize accomplishments.
• Build and develop a highly motivated, engaged, trained, proactive team with high ethical standards and quality standards.
• Coach, develop, and mentor direct reports; support recruitment and selection, succession planning, Staff retention, and onboard Training Programs.
• Commit to Company Performance Management procedures by monitoring performance, providing timely coaching, feedback, and guidance, completing appraisals, and documenting progressive discipline.
• Foster passion and enthusiasm; act with integrity and commitment to individual and team success.
• Demonstrate self-awareness, manage emotions, and build positive working relationships.
• Remain flexible, open, and curious; adapt positively to change and foster meaningful innovation.
• Communicate information and ideas clearly, tailor messages for shared understanding, and listen effectively.
• Build positive relationships with Shipboard and Shoreside colleagues; understand and anticipate stakeholder needs and strive for loyalty and lasting relationships.

Requirements

• Able to read, write, and speak fluently in English.
• Degree in Hospitality Management or related field preferred.
• Certification in Sanitation and Public Health required.
• Minimum of 5 years' relevant experience on a luxury cruise ship, in a private country club or similar, luxury hotel or resort.
• Experience with modern buffet operations to include set-up and action stations.
• Experience implementing new food concepts and menus.
• One additional language (German, French, Italian, Spanish) preferred.

Skills

• Good computer skills to include Word, Excel, and Outlook.
• Working knowledge of point of sales systems, inventory management systems, Fidelio, and computerized reservation systems.
• Broad knowledge of the following cuisines:
  • French (Classic and contemporary)
  • Italian (Classic and contemporary)
  • American (Classic, contemporary, and steak)
  • Mediterranean/Middle Eastern
  • Asian (Chinese, Thai, Japanese, and Sushi)
• Basic knowledge in Molecular Cuisine.
• Solid knowledge in Michelin standard plating presentations.
• Good understanding of Pastry/Bakery operations.
• Able to create menus based on Residents’ preferences.
• Demonstrated knowledge of beverage products and the ability to pair wines with cuisine.
• Strong public speaking and demonstration skills.

Physical Conditions

• Ability to work seven (7) days a week for an extended period, including day or night, weekends, and holidays.
• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship, and may include the repetitive motion of bending, climbing, going up and down the stairs, and lifting up to 23 kilograms.
• All Team members must be physically able to participate in emergency life-saving procedures and drills.
• All vessel positions require full use and range of arms and legs as well as full visual, verbal, and hearing abilities to receive and give instructions in the event of an emergency, including the lowering of lifeboats.
• Work within different temperature changes - indoors to outdoors.
• Ability to pass STCW safety course.
• Able to live harmoniously in close quarters.

Benefits

• Comfortable accommodations and delicious meals.
• Access to facilities including a fitness center, state-of-the-art bicycles, crew bar, and outside sun/seating deck.
• Variety of crew enrichment activities.
• Generous Tuition Reimbursement Program.