Fleet Executive Chef (Shipboard)

Fleet Executive Chef (Shipboard)Application Deadline: 6 January 2035

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Culinary Director (Shoreside)

Description

POSITION SUMMARY

The Fleet Executive Chef is responsible for all culinary activities across the fleet. This position oversees the performance and management strategy in all Galleys onboard the Ritz-Carlton Yacht Collection, the development and training of the Ladies and Gentlemen, the planning and implementation of new menus and initiatives, new build planning, product purchasing and managing financial performance. The Fleet Executive Chef leads according to the Gold Standards of The Ritz-Carlton Yacht Collection and works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. This position will work closely with the Culinary Director and Executive Chef to ensure a seamless excellent execution of product, smooth new openings and clear, concise, open communication at all times

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality, and Environmental standards.Essential Duties

Provides guests and Ladies and Gentlemen the highest quality food and presentation by managing and overseeing the Galley operation on all vessels.; Actively monitors and when necessary, takes corrective action in all of the Culinary department's finances; manages food costs, inventory, timely purchase orders, etc.; Responsible for the Ladies and Gentlemen in the Culinary Department and the overall direction, supervision, training, hiring and personal conduct.; Regulates, adheres, and complies with all Public Health, Safety and Environmental Regulations and guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections, and integrated pest management. Holds regular USPH training modules for the galley team during yacht visits, ensuring that the vessel always scores 98+.; Responsible for creating a positive atmosphere in the Culinary Department which will achieve maximum productivity and high degree of responsibility towards producing safe, wholesome, high quality and attractive food for guests and Ladies and Gentlemen.; Works in conjunction with third parties along with the Culinary Director relating to Public Health training, Safety and Environmental Regulations and Guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to overall galley training and monitoring, of cleaning, temperature recording, store organization, internal inspections and Integrated Pest Management.; Supervises product delivery in the Galley, ensuring consistency.; Organizes and leads training sessions for Ladies and Gentlemen to continuously develop their knowledge, techniques, skills, guest focus and sense of service according to the Ritz-Carlton Yacht Collection Gold Standards.; Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with The Executive Chef.; Complies thorough reports after each Yacht visit, sending to the Culinary Director before the last day of the visit.; Supports and coaches the onboard Executive Chef in all aspects, respecting his role and position on board, never overstepping boundaries and collaborating for the greater good of the team and guests.; Updates MXP with new menu initiatives, new products and constantly manages the system to ensure consistent delivery of product across all vessels.; Inputting and updating recipes, methods, production steps and images into MXP in conjunction with the Culinary Director.; Ensures that the master menu cycles are updated and reflecting in the onboard application at all times.; Ensures MXP item master is always updated with correct products in conjunction with the Culinary Director and Director of Procurement.; Actively involved in future menu planning with the Culinary Director, contributes during test kitchens and rollouts.; Assists with new build projects, reviewing layouts, OS&E orders and staffing.; Contributes to preopening inspections and commissioning during new builds, reports defects immediately to the Culinary Director.; Interviews potential culinary candidates in coordination with the Culinary Director.; Maintains galley training manuals across all vessels and delivers practical trainings onboard.; Contributes to and follows the culinary critical path and project plans under direction from the Culinary Director.; Constantly analyzes the culinary operations for innovation and improvement potential, taking into account resources, cost and the Ritz-Carlton Yacht Collection Standards.; Assists Culinary Director with inventory control and food cost by reviewing market prices in conjunction with Director of supply chain and advise on market trends and availability.; Model and hold others accountable for promoting the Gold Standards, respect and fair treatment.; Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines.; Sets the department's expectations for desired behavior, knowledge, and skill levels, enlivening the gold standards at all times, using Ritz-Carlton verbiage in communication.; Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included.; Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization.; Qualifications

Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to the position.; Minimum of ten (10) years' experience at an International five-star restaurant with a minimum of two (5) years' experience in an Executive Chef or Executive Chef de Cuisine role.; Superior Public Health knowledge and experience specifically related to USPH and HACCP.; Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations, MXP proficient.; Must be proficient in all stations in the Galley.; Ability to work in a fast paced, hot environment.; PHYSICAL REQUIREMENTS

While performing the duties of this job, the Lady or Gentleman is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs, as well as full visual, verbal, and hearing abilities, are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. Ability to lift and/or move up to fifty (50) pounds.

COMMUNICATION

All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.Great Opportunity to join a growing, forward thinking team in a first class organization

Paid travel, 20% performance related bonus, great opportunities for growth