Executive Chef

Description:

The Executive Chef’s primary responsibility is the management of all shipboard culinary related operations for either Norwegian Cruise Line or Orient Lines, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary arts.

This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

Education:

• BA/BS 2-3 year Culinary degree or foreign equivalency
• Certificate of completion from a recognized culinary institution
• Advanced Certification in Sanitation and Public Health

Experience:

• Minimum of five years experience as an Executive Chef in a large cruise ship or multi-venue, high volume, luxury hotel or resort.

Responsibilities:

Crew Responsibility

• Lead by example utilizing a “hands-on” approach to management.
• Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Ensure that the galley management team is providing continuous training to their crew members on classical cooking techniques as well as on Company established recipes and menu grids. Participate in training sessions when possible.
• Ensure cross-training between galleys is in place.
• Continue own education by staying abreast of trends and new cooking techniques, and sharing this information with the team.
• Monitor the performance of all galley staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
• Monitor galley management team performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director and Corporate Chef regarding succession planning.
• Monitor galley crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director regarding succession planning.
• Ensure that the galley management team and crew members are being recognized for their accomplishments.
• Ensure that the galley management team is coaching and counseling employees in a timely manner and in accordance with Company policy.
• Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.
• Ensure that employee promotions/transfers are handled according to Company policy.
• Communicate staffing needs to the F&B Director Corporate Chef as needed.
• Ensure crew messes are neat and clean and that a quality product is offered.

Operational Responsibility

• Ensure that all galley management is knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
• Ensure that the galley management team is communicating the goals of the company and department and the action plans to the crew members.
• Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.
• Regularly communicate with the Hotel Director, F&B Director and Corporate Chef in regards to galley related matters.
• Ensure that all galleys are maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.
• Must be familiar with the Safety and Environmental Protection Policy and SEMS. Conduct daily USPH inspections of all F&B areas with the F&B management team.
• Ensure that the company’s standards are maintained.
• Ensure that all galley management is enforcing Company standards for consistent, quality service.
• Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
• Ensure that all galley management is enforcing policies and procedures in a fair and equitable manner.
• Continuously review the operation and make recommendations on how to enhance the product to the F&B Director, Hotel Director and Corporate Chef.
• Implement new policies, standard operating procedures and Company initiatives as assigned.

Financial Responsibility

• Responsible for ensuring that all galleys operate within the established budgetary guidelines for the vessel.

Special Requirements:

• Functional Expertise:
o Excellent cooking and demonstration skills
o Solid progression through the culinary ranks
o Has the ability to taste all foods to assure correct preparation
o Experience with high volume, 3 meal restaurants
o Must have a broad knowledge of the below listed cuisines:
- French
- Italian
- Tex-Mex
- American Steakhouse
- Asian-American
- Japanese (Sushi/Teppanyaki)
o Experience with high-volume banquet operations and presentations
o Experience with modern buffet operations to include set-up and action stations.
o Has a good understanding of pastry/bakery operations
o Has a good understanding of butcher operations (specification guidelines for meat, fish, seafood, and poultry)
o Experience implementing new food concepts and menus
o Demonstrated knowledge of beverage products and the ability to pair wines with cuisine
o Track record of successfully managing food cost and inventory control
o Establish and maintain proper inventories
o Good computer skills to include spreadsheets, word processing and e-mail
o Working knowledge of inventory management systems
o Excellent knowledge of USPH/FDA regulations

Strong leadership and management skills.