Norwegian Cruise Line Holdings Ltd.
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Chef Gardemanger Responsibilities The Chef Gardemanger’s primary responsibility is to manage the operations of the cold food preparation galley for either Norwegian Cruise Line or Orient Lines, ensuring that the line’s high standards are achieved and maintained within budgetary limitations. The role is seen as an inspirational model for crew, demanding a top professional with expertise in cold food presentation, displays, and a passion for the culinary arts. Responsibilities include procedures, training, guest satisfaction, and a procedural approach to managing the entire onboard galley department, incorporating modern management principles and technological innovations where practical.
Essential Functions
Crew Responsibility
Lead by example using a hands‑on approach.
Establish a highly motivated, pro‑active galley team with the highest ethical standards.
Facilitate an open‑door atmosphere for crew.
Assist in scheduling crew members based on corporate guidelines and collective bargaining agreements.
Review time‑clock reports to ensure accurate crew pay (for ships with time clocks).
Ensure fair and equitable treatment of crew.
Resolve crew member issues promptly.
Ensure compliance with grooming and uniform standards.
Meet regularly with the Executive Sous Chef to review production schedules and requisitions.
Attend weekly galley management meetings and the monthly departmental meeting; record minutes and circulate to the F&B Director and Corporate Chef.
Communicate with crew through daily line‑ups and monthly meetings with defined agendas.
Provide continuous training on modern techniques and company recipes.
Ensure cross‑training between galleys.
Maintain personal education on trends and new techniques; share insights with the team.
Monitor performance to ensure adherence to policy and safety regulations.
Identify strengths and weaknesses, provide feedback, and recommend succession plans.
Recognize crew accomplishments.
Coach and counsel employees in a timely manner.
Conduct performance evaluations and promotions/transfers per company policy.
Communicate staffing needs to executive chefs as required.
Monitor crew turnover and implement decrease plans.
Operational Responsibility
Understand and communicate company and departmental goals and action plans.
Build positive relationships with all shipboard departments for teamwork.
Ensure F&B departments collaborate professionally.
Regularly communicate galley matters to executive chefs.
Complete daily walk‑throughs with the Executive Sous Chef.
Maintain the assigned galley per Company policy, USPH, SEMS, and environmental regulations.
Ensure cleaning and service schedules are followed.
Manage repair work orders and follow up on completion.
Conduct daily U.S.P.H. inspections.
Maintain company standards in service, quality control, planning, and guest satisfaction.
Enforce policies equally and recommend enhancements to executive chefs.
Implement new policies and SOPs as assigned.
Always be available to assist crew and interact with guests.
Schedule crew per business levels and monitor overtime.
Control cost procedures and monitor waste and breakage.
Handle guest complaints timely and professionally.
Maintain and review outlet logs with the Executive Sous Chef.
Prepare and forward required reports (meal count, waste logs, etc.).
Analyze ship‑generated reports to identify deficiencies and corrective actions.
Plan and prepare for events and cruises.
Maintain par stocks and review food requisitions before approval.
Order galley supplies based on consumption and par levels.
Conduct weekly inventories and ensure food deliveries meet specifications.
Monitor slow‑moving items to prevent reordering discontinued products.
Financial Responsibility
Ensure galley operates within budgetary guidelines.
Plan orders based on financial targets.
Review food and beverage costs per financial objectives.
Submit budget requests to the Executive Sous Chef promptly.
Additional Responsibility
Perform other related duties as assigned or directed.
Familiarize with Safety and Environmental Protection Policy and SEMS and implement appropriate policies.
Dimensions
Manage, organize, direct, and supervise cold food production for all galleys.
Manage operating budgets covering wages, overtime, travel, uniforms, cost of sales, food cost, and equipment costs.
Efficiently manage a team of more than 19 galley personnel.
Qualifications
Minimum of three years experience as a Garde Manger Chef on a large cruise ship or high‑volume luxury hotel/resort.
Ability to taste all foods to assure correct preparation.
Experience with high‑volume, three‑meal restaurants.
Excellent knowledge of cold food preparation, presentation, and classic Garde Manger techniques:
Terrines, pâtés, cold salads, dressings.
Hors d’oeuvres and canapés.
Preservation techniques (curing, smoking, brining).
Leaf and compound salads (American, European, Asian).
Classical and contemporary sandwiches and wraps.
Italian antipasti, Spanish tapas, Mediterranean mezze.
Sushi preparation.
Ice carving.
Experience with very busy banquet operations and presentations.
Experience with modern buffet operations, including set‑up and action stations.
Experience implementing new food concepts and menus.
Demonstrated knowledge of beverage products and wine pairing.
Track record of successfully managing food cost and inventory control.
Other languages are preferred.
Intermediate to advanced English verbal and writing skills, including proper grammar.
Intermediate to advanced typing and computer skills: Microsoft Word, Excel, PowerPoint, Outlook, IBM AS400, Fidelio, Micros.
Education
High School Diploma or foreign equivalent required.
Bachelor’s degree in a culinary discipline or foreign equivalency required.
Certificate of completion from a recognized culinary institution required.
Equal Opportunity Employer It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.
The above statements describe the general nature and level of work for this classification. They are not exhaustive; personnel may be required to perform additional duties as needed.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing; Travel Arrangements
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Chef Gardemanger Responsibilities The Chef Gardemanger’s primary responsibility is to manage the operations of the cold food preparation galley for either Norwegian Cruise Line or Orient Lines, ensuring that the line’s high standards are achieved and maintained within budgetary limitations. The role is seen as an inspirational model for crew, demanding a top professional with expertise in cold food presentation, displays, and a passion for the culinary arts. Responsibilities include procedures, training, guest satisfaction, and a procedural approach to managing the entire onboard galley department, incorporating modern management principles and technological innovations where practical.
Essential Functions
Crew Responsibility
Lead by example using a hands‑on approach.
Establish a highly motivated, pro‑active galley team with the highest ethical standards.
Facilitate an open‑door atmosphere for crew.
Assist in scheduling crew members based on corporate guidelines and collective bargaining agreements.
Review time‑clock reports to ensure accurate crew pay (for ships with time clocks).
Ensure fair and equitable treatment of crew.
Resolve crew member issues promptly.
Ensure compliance with grooming and uniform standards.
Meet regularly with the Executive Sous Chef to review production schedules and requisitions.
Attend weekly galley management meetings and the monthly departmental meeting; record minutes and circulate to the F&B Director and Corporate Chef.
Communicate with crew through daily line‑ups and monthly meetings with defined agendas.
Provide continuous training on modern techniques and company recipes.
Ensure cross‑training between galleys.
Maintain personal education on trends and new techniques; share insights with the team.
Monitor performance to ensure adherence to policy and safety regulations.
Identify strengths and weaknesses, provide feedback, and recommend succession plans.
Recognize crew accomplishments.
Coach and counsel employees in a timely manner.
Conduct performance evaluations and promotions/transfers per company policy.
Communicate staffing needs to executive chefs as required.
Monitor crew turnover and implement decrease plans.
Operational Responsibility
Understand and communicate company and departmental goals and action plans.
Build positive relationships with all shipboard departments for teamwork.
Ensure F&B departments collaborate professionally.
Regularly communicate galley matters to executive chefs.
Complete daily walk‑throughs with the Executive Sous Chef.
Maintain the assigned galley per Company policy, USPH, SEMS, and environmental regulations.
Ensure cleaning and service schedules are followed.
Manage repair work orders and follow up on completion.
Conduct daily U.S.P.H. inspections.
Maintain company standards in service, quality control, planning, and guest satisfaction.
Enforce policies equally and recommend enhancements to executive chefs.
Implement new policies and SOPs as assigned.
Always be available to assist crew and interact with guests.
Schedule crew per business levels and monitor overtime.
Control cost procedures and monitor waste and breakage.
Handle guest complaints timely and professionally.
Maintain and review outlet logs with the Executive Sous Chef.
Prepare and forward required reports (meal count, waste logs, etc.).
Analyze ship‑generated reports to identify deficiencies and corrective actions.
Plan and prepare for events and cruises.
Maintain par stocks and review food requisitions before approval.
Order galley supplies based on consumption and par levels.
Conduct weekly inventories and ensure food deliveries meet specifications.
Monitor slow‑moving items to prevent reordering discontinued products.
Financial Responsibility
Ensure galley operates within budgetary guidelines.
Plan orders based on financial targets.
Review food and beverage costs per financial objectives.
Submit budget requests to the Executive Sous Chef promptly.
Additional Responsibility
Perform other related duties as assigned or directed.
Familiarize with Safety and Environmental Protection Policy and SEMS and implement appropriate policies.
Dimensions
Manage, organize, direct, and supervise cold food production for all galleys.
Manage operating budgets covering wages, overtime, travel, uniforms, cost of sales, food cost, and equipment costs.
Efficiently manage a team of more than 19 galley personnel.
Qualifications
Minimum of three years experience as a Garde Manger Chef on a large cruise ship or high‑volume luxury hotel/resort.
Ability to taste all foods to assure correct preparation.
Experience with high‑volume, three‑meal restaurants.
Excellent knowledge of cold food preparation, presentation, and classic Garde Manger techniques:
Terrines, pâtés, cold salads, dressings.
Hors d’oeuvres and canapés.
Preservation techniques (curing, smoking, brining).
Leaf and compound salads (American, European, Asian).
Classical and contemporary sandwiches and wraps.
Italian antipasti, Spanish tapas, Mediterranean mezze.
Sushi preparation.
Ice carving.
Experience with very busy banquet operations and presentations.
Experience with modern buffet operations, including set‑up and action stations.
Experience implementing new food concepts and menus.
Demonstrated knowledge of beverage products and wine pairing.
Track record of successfully managing food cost and inventory control.
Other languages are preferred.
Intermediate to advanced English verbal and writing skills, including proper grammar.
Intermediate to advanced typing and computer skills: Microsoft Word, Excel, PowerPoint, Outlook, IBM AS400, Fidelio, Micros.
Education
High School Diploma or foreign equivalent required.
Bachelor’s degree in a culinary discipline or foreign equivalency required.
Certificate of completion from a recognized culinary institution required.
Equal Opportunity Employer It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.
The above statements describe the general nature and level of work for this classification. They are not exhaustive; personnel may be required to perform additional duties as needed.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing; Travel Arrangements
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