Executive Chef

PURPOSE

POSITION SUMMARY: Directs all the culinary and associated activities throughout the vessel by performing the duties described below either personally or through subordinate managers and supervisors.

Directs the overall culinary function onboard the vessel. Oversees the assignment of duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met.
Approves personnel actions such as new hire requests and discharges, to ensure proper staffing. Provides final approval for overtime needs.

Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.

Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Constantly reviews current operating procedures for revenue-enhancement opportunities, through shipboard marketing efforts, upselling programs, and special promotions, etc. Reviews for final approval requisition estimates for product replacements, supplies, purchases, etc.

Implements Company Standards for the culinary function. Reviews audit comments, discusses with subordinate management, and implements audit recommendations.

Oversees all culinary presentations, activities and quality in all venues. Observes preparation to ensure quality standards are met. Oversees the care and maintenance of all equipment, props, supplies, etc. Oversees all special events conducted onboard the vessel requiring the culinary staff.

On a regular basis, meets with subordinate managers and staff, to review the
requirements of the day’s culinary schedule, international guest requirements and disseminates any other company related correspondence, notices, policies, procedures, etc. Reviews schedule to estimate time requirements to ensure speed and efficiency.

Investigates and resolves culinary quality and service complaints.
Attends meetings, training activities, courses and all other work-related activities as required. Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.

Hiring Requirements:

• Proof of cook 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 preferred.
• 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 Gold Anchor
  Standards. 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.
• Extensive knowledge of food handling procedures with regard to public health standards.
• 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 preferred.
  

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