Executive Chef

Key Responsibilities:

- Develop and implement menus for all onboard restaurants, taking into consideration dietary restrictions and guest feedback

- Manage all aspects of the kitchen, including ordering, inventory, and food cost control

- Train and supervise kitchen staff, ensuring they adhere to food safety and sanitation standards

- Oversee the preparation and presentation of all food items to maintain high quality and consistency

- Collaborate with other departments, such as the dining room and bar, to ensure seamless service and guest satisfaction

- Maintain a clean and organized kitchen environment, following all safety and sanitation guidelines

- Stay updated on industry trends and incorporate new techniques and ingredients into menu offerings

- Handle any guest complaints or concerns related to food, and work to resolve them in a timely and professional manner

- Monitor and manage food and labor costs to meet budget goals

- Conduct regular inventory and ensure proper storage and rotation of food items

- Create and maintain relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients

Qualifications:

- Minimum of 5 years experience as an Executive Chef in a high-volume, upscale restaurant or hotel

- Culinary degree or equivalent experience and training

- Proven track record of menu development and execution, as well as managing kitchen staff and operations

- Strong understanding of food safety and sanitation regulations

- Ability to work in a fast-paced, high-pressure environment while maintaining a positive attitude and attention to detail

- Excellent communication and leadership skills

- Flexibility to work long hours and weekends as needed

- Proficiency in multiple cooking techniques and cuisines

- Experience working on a cruise ship or in a multi-cultural environment is a plus