Executive Chef (Shipboard Position)

Executive Chef Shipboard

The Executive Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.

The Executive Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.

Please click to apply: Royal Caribbean Cruises LTD. Job Application Wizard (rclctrac.com)

Qualifications:

Minimum hiring, language and physical requirements to perform the job.

Hiring Requirements:

· Proof of Chef Apprenticeship completion or equivalency.

· Eight to ten years experience cooking and preparing food together with a managerial background in 4 or 5 star hotels, restaurants or high volume food service facilities.

· Written references from former employers are required.

· Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.

· Demonstrate 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment.

· Extensive knowledge of food handling procedures with regard to public health standards.

· Extensive knowledge of USPH codes and regulations preferred.

Core Competencies:

Job Skills/Results:

Key Performance Indicators (KPI’s):

· KPI’s assigned to position/department.

Operations:

· Ensures all culinary standards and procedures are executed consistently.

· Understands and is able to perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bakery.

· Actively monitors all food quality, production and execution, takes corrective action immediately.

· Conducts inspections and testing's in all service areas of responsibilities on a regular basis.

· Understands how to use all galley equipment and utensils.

· Ensures all galleys are clean and operate in compliance with USPH standards at all times.

· All equipment is properly repaired and maintained.

· Adequate food product is on hand at all times, in all locations, and is prepared in 100% accordance with company standards.

· Upholds STAR, Safety, Environmental and other company policies and standards.

· Develops and implements new ideas for operational efficiencies.

· Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation.

· Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.

. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control.

· Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.

· Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.

· Knowledge of policies and practices involved in the human resources function. · Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.

· Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.

· Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, and/or three or more years of verifiable certification of apprenticeship or completion of an approved certification or degree-granting culinary program, required.

Certification: American Culinary Federation - Certified Executive Chef (CEC) Certification, preferred. Food Service Handler's Certification, preferred. HACCP (Hazard Analysis of Critical Control Points) Course Completion, preferred.

LEADERSHIP:

Leadership Effectiveness:

· Consistently lives by the F&B Operations Guiding Leadership Principles

· Stays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction

· Inspires team through encouragement and recognition of outstanding performance

· Resolves conflict with fact-based communication

· Collaborates well and works up, down and across the organization

· Creates a climate of trust and mutual respect

Modern Luxury:

· Knows our brand standards and holds team accountable for executing against them at all times.

· Ensures team is well trained capable of consistently delivering against the standards.

· Guest facing communication is professional, on brand and visually appealing.

· Is a role model for others and serves as a positive ambassador of Celebrity Cruises.

· Exhibits professional leadership presence, positive energy and passion in all situations.

· Brings out the best in his/her team through authenticity, care and humility.

Talent:

· Ensures the effective training of all crew, including direct reports.

· Coaches and develops direct reports and high potential members of the culinary team.

· Provides candid performance feedback and takes appropriate action to improve performance.

· Accurately identifies talent and follows the company’s promotions process.

Language Requirements:

· Ability to speak English clearly, distinctly and cordially with guests.

· Ability to read and write English 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.

Physical & Language Requirements:

While performing the duties of this job, the shipboard 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. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

All shipboard employees must be physically able to participate in emergency life saving 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.