Executive Chef (USA Operations)

Culinary Program Leadership & Ownership

Lead and continuously evolve the onboard culinary program, ensuring alignment with brand standards, guest expectations, and operational realities.
Translate culinary strategy into clear, achievable standards, processes, and expectations for onboard execution.
Provide direction and oversight for menu development, costing, and seasonal refreshes in partnership with Culinary Strategy and catering partners.
Hold teams and partners accountable for consistent food quality, presentation, and service delivery across all departures.
Represent the onboard culinary function as the senior decision-maker for special events, charters, and brand activations.

Team Engagement & People Leadership

Lead, coach, and develop a team of 20+ culinary professionals, including direct leadership of the Chef de Cuisine.
Create a high-performing, inclusive, and accountable team culture aligned to company values and business priorities.
Set clear expectations, provide regular feedback, and address performance issues promptly and constructively.
Build leadership capability within the team to support succession planning, continuity, and operational resilience.
Partner with Training to design, deliver, and evaluate onboarding and seasonal training that supports consistent standards and safe execution.
Support recruitment and onboarding of talent to ensure the team is well-equipped to deliver against operational and guest experience goals.
Lead communication and coordination with Planning & Logistics and onboard leadership to ensure effective schedule and resource management.
Empower team members to take ownership of outcomes while maintaining appropriate oversight and accountability.

Cross-Functional Collaboration & Stakeholder Leadership

Act as the primary liaison between onboard culinary operations and internal partners including Procurement, Marketing, Sales, Product, Rail Operations, GEC, and Destinations.
Lead collaboration with catering partners to ensure accurate provisioning, quality standards, and operational readiness.
Drive continuous improvement initiatives that enhance efficiency, consistency, and service delivery across onboard culinary operations.
Lead and communicate change initiatives that impact onboard teams, ensuring understanding, engagement, and effective adoption.
Champion strong working relationships and effective communication across departments and external partners to support shared outcomes.

Safety, Compliance & Risk Leadership

Lead and reinforce a strong onboard safety culture, including timely incident reporting and follow-through.
Provide oversight and accountability for onboard food safety programs, audits, and regulatory compliance.
Support Workplace Health & Safety Committee activities and onboard safety training participation.
Ensure adherence to emergency preparedness and response plans, modelling calm, decisive leadership when required.

Guest Programs & Experience Delivery

Use guest feedback, data insights, and team input to identify opportunities to improve service delivery and elevate guest experiences.
Balance innovation with operational feasibility to ensure new programs can be executed safely and consistently.
Oversee all documentation related to onboard culinary programs, service standards, recipes, station guides, and safety procedures.
Act as key contact and project lead for culinary-related events, activations, and special programs onboard or off the train.

Fiscal Accountability

Ensure accurate guest and crew information is provided to catering partners to support correct provisioning.
Guide the Chef de Cuisine in effective ordering, inventory control, and waste reduction practices.
Oversee onboard inventory, portion control, ratio loading, and cost management to meet or exceed financial targets.
Identify and act on opportunities for cost savings and operational efficiencies without compromising quality or safety.

Annual Planning & Strategic Contribution

Lead goal setting and action planning for the onboard culinary team, aligned with broader business objectives.
Champion the Onboard Environmental Program and responsible sourcing practices.
Strengthen partnerships with catering providers to support long-term performance, reliability, and mutual accountability.