This position is the tactical partner of the purely culinary aspect of the professional kitchen. Through monitoring and continuous support of the shipboard Executive Chefs we will ensure that all details of operations throughout the fleet are availed of their culinary expertise in the areas of management, culinary execution, and problem resolution. The Traveling Executive Chef will act as a consultant in the area of training, celebrity standard execution, provide direct support for new menu roll outs, industry trends, benchmarking and whatever other directives to be determined by the Corporate Executive Chefs and the Manager of Culinary Operations and Development. He/ she will be liaison to and evaluator of, Executive Chefs and corporate operations.
Job requirements
• 7 to 10 years Executive Chef experience in a high volume, quality food preparation operation.
• Progressive experience in first class hotels, resorts, restaurants or cruise ships.
• Ability to interact with, and train all levels of food preparation staff.
• Culinary certification, Certified Master Chef or Certified Executive Chef designation required.
• Must be able to travel 2–14 days, depending on the itinerary.
• Certificate in Sanitation Training.
• Competent in the use of MS Office, Excel, Lotus Notes.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions percentages, area, circumference and volume.
• Ability to read, write, and speak English clearly and distinctly
• Abiliti to participate in emergency life-saving drills and required training.
• All international applicants must have the ability to obtain a C1/D1 Visa.
• Applicants must be able to accommodate a months on 4 / 2 m
