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Responsibilities:

• You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
• Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly.
• Implement company recipe guidelines through recipe booklets, plate presentation and audits.
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
• Guide communication between galley crew, Chef de Cuisine and Manager Food Operations.
• Together with the Chef de Cuisine, maintain food quality standards during storage, production and service.
• Understand and ensure opening and closing procedures for all assigned kitchens and production areas.
• Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system.
• Organize daily menu presentations and food tasting.
• Provide performance feedback of entire team to the Chef De Cuisine.

Basic Qualifications:

• Three years formal culinary training which may consist of an accredited school or recognized apprenticeship

• Minimum three years experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment

• Ship experience REQUIRED

• Ability to lead a culinary team

• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision

• Shown leadership and ability to handle multi-functional and diverse areas

• Able to work with tight timeframes and budget goals

• Must be proficient in all stations in the kitchen

• Knowledge in safe food handling, HACCP / USPH •Ability to follow standardized recipes and proficient in recipe conversion

• Strong written and verbal communication skills

• Good time management and organizational skills

• Basic computer knowledge