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Responsibilities:

• Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits
• Meet food cost budgets and targets as set by the Food Manager onboard
• Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
• Inventory control (par levels turn over and replenishment)
• Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system
• Organize staff meetings
• Responsibilities include buffet , a la carte, production and line service
• Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication

Basic Qualifications:

• 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation
• Certified working Chef or equivalent degree in Culinary Arts
• Shipboard experience REQUIRED
• Demonstrated career progression within the culinary field
• Working knowledge of food and beverage products, services, and equipment
• Calculate and control cost potentials/projections and understand the impact of the overall budge
• Write and implement high-quality menus based on themed and seasonal availability
• Write and cost recipes, and train the team to implement them at the highest standards
• Lead culinary team within assigned responsibilities
• Demonstrate natural initiative to undertake or continue a task or activity
• Proven leadership skills and ability to manage multi-functional and diverse areas
• Able to work under pressure of tight timeframes, deadlines and financial goals
• Strong written and verbal communication skills
• College degree in Culinary Arts, preferred