Corporate Executive Pastry Chef

Corporate Executive Pastry Chef Department: Corporate - Culinary Employment Type: Fixed Term Contract Location: Global Reporting To: Culinary Director Description By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team. A professional recruiter will contact you shortly if your qualifications align with our hiring requirements. As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate. Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless. Key Responsibilities The Corporate Executive Pastry Chef serves as the operational and technical authority for pastry galley operations across the Princess Cruises fleet. Acting as the shipboard extension of the Corporate Food & Beverage Office, this role ensures the consistent delivery of the Princess Pastry product in accordance with established standards, policies, and procedures, while exceeding guest expectations. Ensure pastry food storage and production comply with the Operations Manual. Verify maintenance and condition of pastry galley equipment and facilities. Conduct onboard inspections and validate compliance against shipboard galley rounds. Provide on‑the‑job training and coaching aligned with U.S. public health regulations. Maintain ServeSafe certification and ensure fleet‑wide compliance. Enforce compliance with HESS‑MS Environmental Policies, USPH, and fleet regulations. Establish and oversee pastry production and delivery schedules for all onboard outlets. Monitor execution against standard recipes, ingredients, portion sizes, and presentations. Coach pastry teams during live production and service to ensure consistency. Preserve and differentiate pastry identities across venues (MDR, specialty dining, events). Act as a company ambassador to guests, officers, crew, vendors, and corporate partners. Build professional, effective working relationships across departments and cultures. Deliver formal and on‑the‑job training for pastry galley positions. Support succession planning and development of pastry leadership talent. Guide Chief Pastry Cooks on performance management, evaluations, and Hours of Rest compliance. Promote a professional, inclusive, and harassment‑free work environment. Assist vessels in achieving pastry food cost targets. Apply cost control tools including standard recipes, yield management, and inventory controls. Conduct inventory spot checks and resolve discrepancies. Ensure correct and efficient use of pastry galley equipment to maximize lifespan and productivity. Maintain a strong operational link between the Corporate F&B Office and shipboard teams. Communicate company initiatives, standards, and expectations consistently. Produce formal post‑visit reports with corrective actions and follow‑up plans for Shipboard and Corporate Management. Create an inclusive, motivated environment built on integrity, empathy, and open communication. Set clear expectations, uphold standards, and drive results through accountability and data‑driven decisions. Empower teams to deliver memorable, guest‑focused pastry experiences through pride, care, and continuous feedback. Skills, Knowledge & Expertise Culinary Arts degree or equivalent professional pastry training. Required to ensure technical mastery, training capability, and credibility across fleet operations. ServeSafe Certification (current or able to obtain). Required to meet U.S. public health and food safety compliance standards. Extensive experience in executive‑level pastry operations within cruise, luxury hospitality, or large‑scale food service environments. Proven leadership of multicultural culinary teams across multiple locations. Strong knowledge of USPH standards, food safety, and environmental compliance. Demonstrated ability to train, coach, and develop pastry professionals. Strong organizational, communication, and reporting skills. Ability to manage production planning, cost control, and operational efficiency. Full adherence to Princess Cruises policies, safety standards, and regulatory requirements. Consistent role modeling of professional conduct and company values. Extensive travel across the fleet with significant time spent onboard vessels. Ability to work in galley environments, including standing, walking, and light lifting. Capability to conduct inspections and hands‑on training in operational settings. Benefits Embark on a career adventure like no other! As part of the Princess Cruises team, you’ll enjoy: A competitive salary package. Your own comfortable single cabin - your private space to relax and recharge. Company‑paid travel to and from the ship, so you can focus on the journey ahead. Access to exclusive areas and benefits onboard (depending on the rank and occupational group). A vibrant recreation and welfare program designed to support your well‑being and work‑life balance. Access to exceptional learning and development opportunities to grow your skills and advance your career. The chance to travel the world, exploring exciting destinations while doing what you love. A welcoming, inclusive, and dynamic work environment where your contributions are valued. Join us and become part of a global team that’s passionate about delivering unforgettable experiences—both for our guests and for one another. #J-18808-Ljbffr