Executive Chef

Executive Chef Title Executive Chef Category Careers , Galley , Onboard The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It’s the ultimate way to work and travel all in one. RESPONSIBILITIES The Executive Chef’s primary responsibility is to manage all aspects of the Galley operations and to ensure that high standards are achieved and maintained within budgetary limitations. This includes overseeing the daily operations of the galleys, hiring, training and overseeing staff while ensuring a high-quality, cost-effective product. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members and optimizes staff productivity. This position not only checks for the freshness of food supplies during delivery but also visits local markets to buy local fresh produce to incorporate into the onboard menu as a Chef’s Special while keeping in mind Residents’ preferences as well as our concept of bringing the destination alive. OPERATIONAL MANAGEMENT Galley Operations Ensure that the company’s standards are maintained in all areas including, but not limited to: Galley service, operation and philosophy General standards in the Galley department Quality control of all Galley products Plan and organize all shipboard Galley operations: Participate in the organization of Resident and Ship functions. Ensure the Galley Team are aware of the upcoming functions and that they are prepared. Update the F&B Manager, General Manager and the appropriate Corporate Department Heads on all functions. Strategically partner with the F&B Manager and Beverage Manager on all aspects of The World’s dining and culinary experiences, including menu cycles. Collaborate with the F&B Manager to engage with Michelin star chefs and local celebrity chefs to extend an invitation to sail as Celebrity Guests to create bespoke events such as Guest Chef dinner experiences. Keep a strong focus on bringing the destination, seasonal fresh and farm to table concepts onboard. Ensure that constant Research and Development of the product is evolving in all galleys and empowering the team to come up with creative concepts in their menu offerings. Conduct regular Public Health inspections of all Galley operational areas and train staff accordingly to eliminate gaps. Resident and Guest Services Personally meet with Residents to plan and customize their food requirements for onboard functions. Follow up and resolve Resident and Guest issues regarding their food experience. Participate in cooking demo for Residents when required. Organize the ‘Call A Chef’ Program onboard upon Residents’ requests. Organize local market visits for Residents together with The World Concierge Team. Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards. Conduct regular operational training. Continuously review the operation and make recommendations to enhance the product; stay abreast of industry trends with a view to implementing onboard; follow up and resolve Resident and Guest issues; conduct regular in-depth inspections of all operational areas; Submit AVOs and ICANs; follow up on ICANs relevant to the division. Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating and delivering events and experiences for Residents and Guests. Administrative Tasks Actively participate in developing the Monthly onboard activities calendar together with F&B Manager. Proofread all menus, contents for TWTW, contents for MOA, contents for OWT daily specials and special events and all BEO documents prior to the circulation. Work on menu rotations and inform the galley and restaurant teams well in advance about the upcoming menu changes including In Residence dining menus and daily special menus. Collaborate with F&B Manager and F&B Admin and share creative ideas in menu designing and menu presentations prior to printing. Develop, monitor and achieve company, department and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings. Create / revise Standard Operating Procedures (SOP) and Job descriptions as needed; develop and execute punch lists and operational action plans. General Take charge of new hires onboarding, provide tour of working areas, introduction to the team, follow up on new hire on-the-job training plan, review thoroughly job description with new hire and assist in their integration into the team. Prepare the monthly training calendar for the team; integrate topic to minimize service gaps; use the Resident Satisfaction Survey results to determine training topics; document training progress by updating the Monthly Training Calendar’s respective column. Ensure the Time & Attendance Policy (ILO #180) is adhered to and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates. Ensure all areas are maintained in accordance with Company Policies, Public Health (HACCP), Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required. Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required. FINANCIAL MANAGEMENT Develop, manage and adhere to the hotel operating and revenue budgets; contribute to the Ship’s 10-year financial plan, submit monthly financial reviews and forecasts. Develop and manage Capex projects within the division. Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage. Manage manning par levels and vacation schedules in a cost-effective manner, monitoring overtime and ensuring team members are scheduled according to operational needs. Participate in the annual operational budget preparation exercises together with the F&B Manager, taking into consideration logistic challenges that may occur. Develop a strategic plan for Dry dock operations including refurbishments of venues and concept changes amongst others together with F&B Manager. Create the yearly Training Wishlist; monitor the monthly training budget and provide reforecast in the monthly Financial Report. LEADERSHIP SKILLS All Leaders are expected to demonstrate the specific behaviors detailed below: Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew. Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments. Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards. Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation. Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues. Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams’ success. Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships. Remain flexible, open and curious to new ideas, adapts quickly and positively to change; foster meaningful and insightful innovation. Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively. Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships. QUALIFICATIONS & SKILLS Able to read, write and speak fluently in English. Degree in Hospitality Management or related field preferred. Certification in Sanitation and Public Health required. Minimum of 5 year’s relevant experience on a luxury cruise ship, in a private country club or similar, luxury hotel or resort. Experience with modern buffet operations to include set‑up and action stations. Experience implementing new food concepts and menus. One additional language (German, French, Italian, Spanish) preferred. Computer Skills Good computer skills to include Word, Excel and Outlook. Working knowledge of point of sales systems, inventory management systems, Fidelio and computerized reservation systems. Must have a broad knowledge of the below listed cuisines: French (Classic and contemporary) Italian (Classic and contemporary) American (Classic, contemporary and steak) Mediterranean/Middle Eastern Asian (Chinese, Thai, Japanese and Sushi) Basic knowledge in Molecular Cuisine. Must have a solid knowledge in Michelin standard plating presentations. Must have a good understanding of Pastry/Bakery operations. Must be able to create menus based on Residents’ preferences. Demonstrated knowledge of beverage products and the ability to pair wines with cuisine. Strong public speaking skills and demonstration skills. Working Conditions Ability to work seven (7) days a week for an extended period, including day or night, weekends and holidays. While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship and may include the repetitive motion of bending, climbing, going up and down the stairs and lifting up to 23 kilograms. All Team members must be physically able to participate in emergency life‑saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats. Work within different temperature changes – indoors to outdoors. Ability to pass STCW safety course. Able to live harmoniously in close quarter. Along with worldwide travel opportunities, The World offers many other benefits. Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state- of- the- art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities. In addition, we have the most generous Tuition Reimbursement Program in the industry. At The World we are one team, always passionate and caring and supporting one another in mutual respect. We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent. #J-18808-Ljbffr