Executive Chef

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