Fleet Traveling Chef and F&B Expeditions for Silversea Cruises

Fleet Traveling Chef and F&B Expeditions for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Fleet Traveling Chef and F&B Expeditions on behalf of Silversea Cruises. The Chef & B Operations – Expeditions is a key operational leader responsible for supporting and elevating all F&B operations across the Expedition fleet, including Silver Origin and The Cormorant @ 55 South. This role blends strategic oversight with hands‑on shipboard support to ensure that Silversea standards are consistently delivered in every restaurant, bar and lounge. Through regular ship visits, audits, coaching and project rollouts, the role ensures excellence in food quality, service delivery, guest experience, financial performance, compliance, and team development, with a particular focus on the unique demands of Expedition itineraries and remote operations.

Key Responsibilities

• Ensure a high completion rate of FOH F&B training modules across the fleet.
• Contribute to measurable improvements in guest satisfaction related to F&B service.
• Support consistent compliance with internal standards and external audit requirements.
• Facilitate crew development through training, leading to increased readiness for promotion or recognition.
• Achieve positive feedback from crew on training relevance, delivery, and engagement.
• Maintain a consistent schedule of onboard training sessions across assigned vessels.
• Promote and monitor adherence to FOH service SOPs and brand standards.
• Support efforts to reduce service‑related issues through proactive training and coaching.
• Provide expert oversight and support to all onboard F&B and leaders during ship visits.
• Ensure consistent execution of brand standards, recipes, portioning, plating, service sequences and overall guest engagement.
• Support the implementation of new concepts, menus, equipment and initiatives specifically adapted for Expedition operations.
• Conduct structured walk‑throughs of all F&B and areas to verify standards, cleanliness, product quality and readiness.
• Provide guidance during irregular operational situations such as provisioning delays, remote operations and unique expedition‑led events.
• Monitor guest feedback from all channels and work with onboard teams to implement improvements.
• Conduct formal and informal service and assessments, providing actionable coaching.
• Support and elevate signature Expedition experiences (e.g., themed events, al fresco activations, zodiac return touches).
• Ensure that every F&B interaction enhances the overall luxury and destination‑focused guest experience.
• Support onboard teams with monitoring of food cost, beverage cost, consumption, waste and variance analysis.
• Review inventory practices, stock rotation and ordering processes, with particular focus on long‑lead Expedition logistics.
• Work with Procurement and Logistics to ensure product quality, availability and alignment with brand standards.
• Help teams balance financial performance with luxury brand expectations.
• Ensure adherence to all applicable hygiene, sanitation, food safety and responsible alcohol service standards.
• Conduct internal audits of galleys, pantries, provision areas and all F&B venues.
• Support ships in preparation for public health standards, internal audits and external inspections.
• Issue clear action plans and follow‑up expectations after each inspection or ship visit.
• Mentor and support onboard F&B Management: Restaurant Managers, Head Bartenders, Executive Chefs, Sous Chefs, Head Sommelier and Hotel Stores Managers.
• Support succession planning and talent development in collaboration with shoreside teams.
• Conduct targeted training sessions onboard and remotely (standards, service excellence, cost awareness, safety).
• Ensure Expedition teams are consistently aligned with updated SOPs, Forbes service expectations and new initiatives.
• Assist with integration of new leaders during handovers or onboarding periods.
• Maintain clear, timely and professional communication with both shipboard and shoreside stakeholders.
• Share structured pre‑visit agendas with ships and execute planned assessments during visits.
• Produce concise, actionable post‑visit reports summarizing findings, improvements and follow‑up actions.

Education/Experience/Qualifications:

• Bachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field is preferred. Equivalent professional experience in culinary operations, administrative support, or hospitality systems may be considered in lieu of formal education. Additional certifications in food safety, inventory management, or hospitality systems (e.g., menu planning software) are a plus.
• Minimum of 5 years’ experience in a similar position.
• Senior leadership experience within F&B and/or operations in luxury hospitality or cruise environments.
• Strong dual‑discipline background: both Culinary Operations / FOH Service expertise.
• Proven ability to manage and elevate multi‑unit or fleetwide operations.
• Experience working in challenging or remote environments is an advantage.
• Excellent fluent English (verbal & written). English is the working & safety language on board Silversea. This includes the ability to give and receive instructions in verbal and written forms and to engage with guests and crew members effectively and efficiently. Additional language skills are a plus.
• Functional knowledge of Microsoft windows environment: MS Office package in Excel, Word, Power Point, Notes and Outlook and Intermediate skills in Access and vision.