Executive Chef (Shipboard)

Executive Chef (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Location: Shipboard

Reporting To: General Manager (with dotted line to shoreside Culinary Director)

Description

The Executive Chef is responsible for all culinary activities onboard. This position oversees the performance and management strategy in all Galleys, the development and training of the Ladies and Gentlemen, the planning of menus, storage and consumption, product purchasing and managing financial performance. The Executive Chef leads according to the Gold Standards of The Ritz-Carlton Yacht Collection and works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. This position will work closely with the F&B Director to ensure a seamless excellent execution of product.

The job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that may be required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company\\\’s Safety, Quality and Environmental standards.

Essential Duties

1. Provides guests and Ladies and Gentlemen the highest quality food and presentation by managing and overseeing the Galley operation
2. Actively controls all of the Culinary department’s finances; manages food costs, inventory, purchase orders, etc.
3. Responsible for the Ladies and Gentlemen in the Culinary Department and the overall direction, supervision, training, hiring and personal conduct
4. Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and integrated pest management
5. Responsible for creating a positive atmosphere in the Culinary Department which will achieve maximum productivity and high degree of responsibility towards producing safe, wholesome, high quality and attractive food for guests and Ladies and Gentlemen
6. Ensures that all venues are opened according to schedule
7. Supervises product delivery in the Galley, ensuring consistency
8. Organizes and leads training sessions for Ladies and Gentlemen to continuously develop their knowledge, techniques, skills, guest focus and sense of service according to the Ritz-Carlton Yacht Collection Gold Standards
9. Prepares and submits a full report on daily basis regarding team performance, food cost and all other departmental issues and complaints to the Culinary Director
10. Proactively responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the General Manager
11. Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of six (6) years\\\’ experience at an International five-star restaurant with a minimum of two (2) years’ experience in an Executive Chef or Executive Chef de Cuisine role
3. Superior Public Health knowledge and experience specifically related to USPH and HACCP
4. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
5. Must be proficient in all stations in the Galley
6. Ability to work in a fast paced, hot environment

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.