Royal Caribbean Group
Overview
Executive Chef Shipboard role at Royal Caribbean Group. 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. Responsibilities
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bakery. Actively monitor all food quality, production and execution, and take corrective action immediately. Conduct inspections and testing in all service areas of responsibilities on a regular basis. Understand how to use all galley equipment and utensils. Ensure all galleys are clean and operate in compliance with USPH standards at all times. Ensure equipment is properly repaired and maintained. Adequate food product is on hand at all times, in all locations, and prepared in 100% accordance with company standards. Uphold STAR, Safety, Environmental and other company policies and standards. Develop and implement new ideas for operational efficiencies. Ability to work positively and cooperatively in a diverse team environment to meet established timeframes for the entire food service operation. Communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. Demonstrate aptitude for the financial aspects of a food operation, including expense control and potential cost reduction. Manage headcount within the assigned area to support the vessel’s business needs. Possess knowledge of customer service principles, needs assessment, problem resolution and delivery of quality service. Ability to manage international staff, motivate, develop and manage employees, and handle disciplinary actions when needed. Proficient in computers and software such as Excel, Word, and PowerPoint. Bachelor’s degree in hospitality management, business administration or related field, or international equivalent, or three+ years of verifiable certification of apprenticeship or culinary program completion. Qualifications
Proof of Chef Apprenticeship completion or equivalency. Eight to ten years experience cooking and preparing food 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 preparation of recipes according to Royal Caribbean International’s standards. Demonstrate quantity cooking ability and knowledge of technologically advanced kitchen equipment. Extensive knowledge of food handling procedures and public health standards. Extensive knowledge of USPH codes and regulations preferred. Certification preferences: American Culinary Federation - Certified Executive Chef (CEC); Food Service Handler's Certification; HACCP. Leadership
Consistently lives by F&B Operations Guiding Leadership Principles. Accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction. Inspires the team through encouragement and recognition of outstanding performance. Resolves conflicts with fact-based communication and collaborates across the organization. Creates a climate of trust and mutual respect; ensures team is well trained and capable of delivering against standards. Guest-facing communication is professional, on-brand and visually appealing. Acts as a role model and ambassador of the brand; professional leadership presence and positive energy. Brings out the best in the team through authenticity, care and humility. Talent
Ensures effective training of all crew, including direct reports. Coaches and develops direct reports and high-potential culinary team members. Provides candid performance feedback and takes action to improve performance. Identifies talent and follows the company’s promotions process. Language & Physical Requirements
Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English to understand and interpret procedures; capable of presenting information and responding to questions from guests, supervisors and co-workers. Physical requirements: stand, walk, use hands, reach, talk, hear, and taste/smell. Vision abilities; ability to perform emergency life-saving procedures and drills; lift up to 50 pounds. Seniorilty level
Mid-Senior level Employment type
Full-time Job function
Management, Training, and Production Industries: Food and Beverage Services, Food and Beverage Manufacturing, and Hospitality
#J-18808-Ljbffr
Executive Chef Shipboard role at Royal Caribbean Group. 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. Responsibilities
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bakery. Actively monitor all food quality, production and execution, and take corrective action immediately. Conduct inspections and testing in all service areas of responsibilities on a regular basis. Understand how to use all galley equipment and utensils. Ensure all galleys are clean and operate in compliance with USPH standards at all times. Ensure equipment is properly repaired and maintained. Adequate food product is on hand at all times, in all locations, and prepared in 100% accordance with company standards. Uphold STAR, Safety, Environmental and other company policies and standards. Develop and implement new ideas for operational efficiencies. Ability to work positively and cooperatively in a diverse team environment to meet established timeframes for the entire food service operation. Communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. Demonstrate aptitude for the financial aspects of a food operation, including expense control and potential cost reduction. Manage headcount within the assigned area to support the vessel’s business needs. Possess knowledge of customer service principles, needs assessment, problem resolution and delivery of quality service. Ability to manage international staff, motivate, develop and manage employees, and handle disciplinary actions when needed. Proficient in computers and software such as Excel, Word, and PowerPoint. Bachelor’s degree in hospitality management, business administration or related field, or international equivalent, or three+ years of verifiable certification of apprenticeship or culinary program completion. Qualifications
Proof of Chef Apprenticeship completion or equivalency. Eight to ten years experience cooking and preparing food 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 preparation of recipes according to Royal Caribbean International’s standards. Demonstrate quantity cooking ability and knowledge of technologically advanced kitchen equipment. Extensive knowledge of food handling procedures and public health standards. Extensive knowledge of USPH codes and regulations preferred. Certification preferences: American Culinary Federation - Certified Executive Chef (CEC); Food Service Handler's Certification; HACCP. Leadership
Consistently lives by F&B Operations Guiding Leadership Principles. Accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction. Inspires the team through encouragement and recognition of outstanding performance. Resolves conflicts with fact-based communication and collaborates across the organization. Creates a climate of trust and mutual respect; ensures team is well trained and capable of delivering against standards. Guest-facing communication is professional, on-brand and visually appealing. Acts as a role model and ambassador of the brand; professional leadership presence and positive energy. Brings out the best in the team through authenticity, care and humility. Talent
Ensures effective training of all crew, including direct reports. Coaches and develops direct reports and high-potential culinary team members. Provides candid performance feedback and takes action to improve performance. Identifies talent and follows the company’s promotions process. Language & Physical Requirements
Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English to understand and interpret procedures; capable of presenting information and responding to questions from guests, supervisors and co-workers. Physical requirements: stand, walk, use hands, reach, talk, hear, and taste/smell. Vision abilities; ability to perform emergency life-saving procedures and drills; lift up to 50 pounds. Seniorilty level
Mid-Senior level Employment type
Full-time Job function
Management, Training, and Production Industries: Food and Beverage Services, Food and Beverage Manufacturing, and Hospitality
#J-18808-Ljbffr