<div>The <strong>Fleet Executive Chef</strong> is responsible for establishing the high-end food products within the Seabourn Fleet, developing the menu, new concepts, training the onboard team, and complying with all HESS processes. Management of all shipboard food operations to ensure that the lines high standards of cuisine are achieved and maintained within the budgetary limitations established as company policy. </div> <h2> Key Responsibilities </h2> <ul><li>Assist the Operational Manager and onboard management with culinary-related projects, including new ships openings and special projects.</li><li><strong>Menu Engineering:</strong> Designing and standardizing menus for different venues or outlets, ensuring consistency in quality and presentation while also considering regional preferences and seasonal availability. During the ship visit, check that all the outlets are operating with the standard menu, that the setup is correct, and that the recipe is readily available.</li><li><strong>Quality Control: </strong>Ensuring that all food served meets the organization’s standards. This includes regular visits to various ship locations to audit practices.</li><li><strong>Supervision</strong>: Training galley staff and ensuring they are up to date with the latest culinary techniques and trends.</li><li><strong>Cost Management:</strong> Working with the supply chain and managing inventory to control food costs. Assist in sourcing ingredients and planning cost-effective menus without compromising on quality.</li><li><strong>Waste Control: </strong>Essential to maintain our focus on achieving food waste goals while ensuring full compliance with the Environmental Compliance Plan (ECP).</li><li><strong>Innovation: </strong>Keeping up with culinary trends and incorporating them into the organizations offerings. This might involve experimenting with new techniques, ingredients, or technologies in the galley.</li><li>Regularly analyze guest comments in Medallia regarding culinary experiences, using feedback to enhance training programs.</li><li><strong>Compliance and Safety:</strong> Ensuring all galley complies with health and safety regulations.</li><li><strong>Collaboration:</strong> Working with other departments such as marketing, supply chain, restaurant &amp; bar team, planning and talent acquisition. This includes both shipboard and shoreside team.</li><li><strong>Recruitment</strong>: Collaborating with the talent acquisition team and other relevant departments to determine the staffing needs within the culinary department, identifying skill gaps, and specifying the qualifications required for various chef positions, actively involved with interviewing people.</li><li>Ensures that promotions &amp; career development are dealt with in accordance with established procedures. [Succession plan policy].</li><li><strong>Training:</strong> Ensure that apprentices receive <strong>comprehensive training</strong> in various kitchen operations as per the curriculum, including food preparation, cooking techniques, kitchen safety, and hygiene practices. This includes Monitoring, Evaluation, and Documentation</li><li><strong>Crew Food:</strong> Ensure that crew menus are well-balanced, providing a variety of healthy and nutritious options to meet the diverse dietary preferences of the crew members. Ensure rotational menus are followed consistently, offering variety to avoid menu fatigue.</li></ul> <h2> Physical Demands &amp; Travel </h2> <div><strong>Physical Demands:<br /></strong><br /></div><div>For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. <br /><br />Must maintain physical fitness to perform tasks associated with job. <br /><br /></div><div><br /></div>

Princess Cruises

SBN Fleet Executive Chef Galley

Princess Cruises