Executive Chef
American Cruise Lines
We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members.
While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are new and well equipped with a spectacular view.
Responsibilities:
Oversees the preparation of all the meals for our passengers
Set-up, maintain, and breaks down station according to FDA Standards
Taste all products produced to assess quality
Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues
Prepares and serves items in accordance with established procedures, recipes, portion size and presentations standards
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared
Schedules production of all fresh ingredients to maintain an inventory of food at all times
Use food production equipment according to manufacturer’s instructions
Clean and maintain station while practicing exceptional safety, sanitation and organizational skills
Maintains a professional appearance at all times
Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand
Maintain a professional relationship with all coworkers
Ensure that each guest has a positive and memorable experience
Understanding and knowledge of safety, sanitation and food handling procedures
Commitment to quality service, and food & beverage knowledge
Adapt and adjust on a daily basis as last minute requests or changes may occur
Qualifications:
Minimum 3 years Executive Chef experience in full service resort, hotel or cruise ship
Familiar with food safety standards
Capability to multi-task
Ability to take direction
MUST be a team player
Ability to work with composure under pressure
Possess problem solving skills, self-motivation, and organization
Must be able to speak, read, and understand basic cooking recipes and adhere to directions
An effective leader who is able to effectively control his/her time management
Excellent oral communication and interpersonal skills
Must be able to pass a pre-employment drug test
Complete criminal background check
Training and Teaching experience
Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off