Fleet Executive Chef (Shipboard)
POSITION SUMMARY
The Fleet Executive Chef is responsible for all culinary activities across the fleet. This position oversees the performance and management strategy in all Galleys onboard the Ritz-Carlton Yacht Collection, the development and training of the Ladies and Gentlemen, the planning and implementation of new menus and initiatives, new build planning, product purchasing and managing financial performance.
The Fleet Executive Chef leads according to the Gold Standards of The Ritz-Carlton Yacht Collection and works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. This position will work closely with the Culinary Director and Executive Chef to ensure a seamless excellent execution of product.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
ESSENTIAL DUTIES
| 01. | Provides guests and Ladies and Gentlemen the highest quality food and presentation by managing and overseeing the Galley operation on all vessels
| 02. | Actively monitors ans when necessary, takes corrective action in all of the Culinary department’s finances; manages food costs, inventory, timely purchase orders, etc.
| 03. | Responsible for the Ladies and Gentlemen in the Culinary Department and the overall direction, supervision, training, hiring and personal conduct
| 04. | Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and integrated pest management. Holds regular USPH training modules for the galley team during yacht visits, ensuring that the vessel always scores 98+
| 05. | Responsible for creating a positive atmosphere in the Culinary Department which will achieve maximum productivity and high degree of responsibility towards producing safe, wholesome, high quality and attractive food for guests and Ladies and Gentlemen
| 06. | Ensures that all venues are opened according to schedule
| 07. | Supervises product delivery in the Galley, ensuring consistency
| 08. | Organizes and leads training sessions for Ladies and Gentlemen to continuously develop their knowledge, techniques, skills, guest focus and sense of service according to the Ritz-Carlton Yacht Collection Gold Standards
| 09. | Prepares and submits a full report on daily basis regarding team performance, food cost and all other departmental issues and complaints to the Culinary Director
| 10. | Proactively responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the General Manager
| 11. | Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations
| 02. | Actively monitors ans when necessary, takes corrective action in all of the Culinary department’s finances; manages food costs, inventory, timely purchase orders, etc.
| 03. | Responsible for the Ladies and Gentlemen in the Culinary Department and the overall direction, supervision, training, hiring and personal conduct
| 04. | Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and integrated pest management. Holds regular USPH training modules for the galley team during yacht visits, ensuring that the vessel always scores 98+
| 05. | Responsible for creating a positive atmosphere in the Culinary Department which will achieve maximum productivity and high degree of responsibility towards producing safe, wholesome, high quality and attractive food for guests and Ladies and Gentlemen
| 06. | Ensures that all venues are opened according to schedule
| 07. | Supervises product delivery in the Galley, ensuring consistency
| 08. | Organizes and leads training sessions for Ladies and Gentlemen to continuously develop their knowledge, techniques, skills, guest focus and sense of service according to the Ritz-Carlton Yacht Collection Gold Standards
| 09. | Prepares and submits a full report on daily basis regarding team performance, food cost and all other departmental issues and complaints to the Culinary Director
| 10. | Proactively responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the General Manager
| 11. | Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations
ESSENTIAL SHORESIDE DUTIES
1. Updates MXP with new menu initiatives, product and constantly manages the system to ensure consistent delivery of product
2. Ensures that the mater menu cycles are updated and reflecting in the onboard application
3. Actively involved in future menu planning with the Culinary Director, contributes during test kitchens and roll-outs
4. Assists with new build projects, reviewing layouts, OS&E orders and staffing.
5. Interviews potential culinary candidates in coordination with the Culinary Director
6. Mantains galley training manuals across all vessels and delivers practical trainings on board
PEOPLE MANAGEMENT
| 01. | Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
| 02. | Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
| 03. | Sets the department’s expectations for desired behavior, knowledge, and skill levels, enlivening the gold standards at all times, using Ritz-Carlton verbiage in communication.
| 04. | Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
| 05. | Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization
| 02. | Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
| 03. | Sets the department’s expectations for desired behavior, knowledge, and skill levels, enlivening the gold standards at all times, using Ritz-Carlton verbiage in communication.
| 04. | Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
| 05. | Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization
QUALIFICATIONS
| 01. | Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
| 02. | Minimum of six (6) years' experience at an International five-star restaurant with a minimum of two (2) years’ experience in an Executive Chef or Executive Chef de Cuisine role
| 03. | Superior Public Health knowledge and experience specifically related to USPH and HACCP
| 04. | Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
| 05. | Must be proficient in all stations in the Galley
| 06. | Ability to work in a fast paced, hot environment
| 02. | Minimum of six (6) years' experience at an International five-star restaurant with a minimum of two (2) years’ experience in an Executive Chef or Executive Chef de Cuisine role
| 03. | Superior Public Health knowledge and experience specifically related to USPH and HACCP
| 04. | Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
| 05. | Must be proficient in all stations in the Galley
| 06. | Ability to work in a fast paced, hot environment
Paid travel, 20% performance related bonus, great opportunities for growth