Executive chef (oasis class)

Lead one of the most dynamic culinary operations at sea with Royal Caribbean. As Executive Chef, you'll inspire and develop a high-performing culinary team, oversee world-class dining experiences across multiple venues, and ensure every meal reflects the quality, innovation, and excellence our guests expect. QUALIFICATIONS AND EDUCATION8-10 years of culinary experience in 4- or 5-star hotels, restaurants, cruise ships, or high-volume food service operations, including significant management experience.Proof of Chef Apprenticeship completion, culinary certification, or equivalent professional training required.Experience leading large, multicultural culinary teams in a fast-paced environment.Strong knowledge of international cuisine, advanced cooking techniques, and large-scale food production.Extensive understanding of food safety, sanitation, HACCP, and Public Health standards.Proven financial management skills, including budgeting, food cost control, inventory management, and workforce planning.Strong leadership, coaching, communication, and organizational skills.Proficiency in Microsoft Office applications.Bachelor's degree in Hospitality, Business Administration, Culinary Arts, or related field preferred.Executive Chef and food safety certifications are considered an asset. Culinary Strategy & Operational ExcellenceDirect all culinary operations across the vessel, ensuring exceptional food quality, consistency, and presentation in every venue.Oversee menu execution, recipe compliance, and production standards while maintaining operational efficiency.Lead culinary special events, themed dining experiences, and high-profile guest functions.Monitor culinary performance and implement continuous improvements to enhance the guest experience.Partner with shipboard leadership to support operational goals and elevate onboard offerings. Food Quality, Safety & ComplianceEnsure full compliance with company standards, HACCP procedures, USPH regulations, and workplace safety requirements.Maintain the highest standards of sanitation, cleanliness, and food handling throughout all culinary operations.Conduct regular inspections and audits to ensure readiness for internal and external reviews.Oversee equipment maintenance programs and support a safe, efficient working environment.Promote a culture of accountability and operational excellence across all culinary teams. Financial Performance & Resource ManagementManage food costs, labor expenses, inventory levels, and departmental budgets without compromising quality.Review purchasing requirements, product utilization, and inventory strategies to maximize efficiency.Identify opportunities for cost savings, revenue enhancement, and operational improvements.Partner with inventory and supply teams to ensure adequate product availability and effective resource planning.Monitor departmental performance metrics and support achievement of financial targets. Leadership & Talent DevelopmentRecruit, mentor, develop, and evaluate culinary leaders and team members throughout the operation.Foster a collaborative culture built on respect, teamwork, and continuous learning.Lead culinary training initiatives and succession planning efforts to support future talent development.Conduct performance reviews, deliver coaching, and recognize achievements to maintain high engagement levels.Drive a guest-focused mindset that consistently exceeds expectations and reinforces Royal Caribbean's commitment to excellence.