Executive chef (oasis class)

Essential Duties and Responsibilities Directs all the culinary and associated activities throughout the vessel by performing the duties described below either personally or through subordinate managers and supervisors. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and workplace safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. The work stations or areas are usually categorized as follows: Radiance, Voyager and Freedom class ships to include additional galleys such as but not limited to: Oasis class ships to include additional venues such as but not limited to: In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas. 1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. 2. Directs the overall culinary function onboard the vessel. Oversees and maximizes the assignment of schedules, duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Initiates personnel actions including selecting new employees from internal candidates, conducting performance evaluations, recommending salary increases, providing counseling on disciplinary problems and recommending corrective actions in order to maintain effective staffing and production level. 3. Directs the overall Culinary Training and Development onboard the vessel. Takes initiative to mentor, share hands‑on expertise, develop and provide on‑the‑job training which will strengthen the current performance of the whole team and to prepare his/her subordinates for future advancement. Build a mutually respectful environment between front & back of the house operations, leading to improve productivity and culinary staff longevity. 4. Maintains food cost at reasonable levels without affecting quality of set culinary standards in all outlets, including crew dining. Reviews and monitors budget to ensure efficient operation, and to ensure that expenditures stay within budget limitations. Assesses current plan and operating procedures for revenue‑enhancement opportunities, through shipboard marketing efforts, up‑selling programs, and special promotions, etc. Reviews and approves requisition and plan for product replacements, supply purchases by working closely with Inventory Management onboard. 5. Enforces overall compliance of Corporate Culinary Standard for all Culinary Team members. Follows set Culinary Standards and oversees all culinary functions onboard. Reviews audit comments, discusses with subordinate management, and implements audit recommendations. Follows through and documents all required continuous training, USPH, HACCP, ACF, AIRTS and more. 6. Monitors all culinary presentations, activities and quality in all venues. Observes preparation to ensure quality standards are met. Leads and assigns all special Culinary events conducted onboard that require culinary staffing. 7. Maintains highest hygiene & safety standard in the workplace. Takes charge of regular inspection to ensure that sanitation & cleanliness is maintained & followed every seven days a week along with documented training. Ensures awareness and compliance of Company Outbreak Prevention Plan (OPP). 8. Ensures Clean as we Go program is supported by team members. Follows through with all equipment maintenance, resolves issues and involves other departments as required. 9. On a regular basis, meets with subordinate managers and staff, to review the requirements of the day’s culinary schedule, international guest requirements and disseminates any other company‑related correspondence, notices, policies, procedures, etc. Reviews schedule to estimate time requirements to ensure speed and efficiency. Meets with function managers and/or staff to review guest comments to implement revisions and improvements. 10. Confers with ship management and culinary support team to plan itinerary changes, special functions and integrate all departments and product offerings to enhance the guest experience through food, beverage, shore excursions, gift shops, etc. 11. Capitalizes on all opportunities that will enhance guests’ satisfaction. Investigates and resolves culinary quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests. 12. Attends meetings, training activities, courses and all other work‑related activities as required. Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities. 13. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management. Qualifications Minimum hiring, language and physical requirements to perform the job. Hiring Requirements: Proof of Chef Apprenticeship completion or equivalency. Eight to ten years experience cooking and preparing food together with a managerial background in 4 or 5 star hotels, restaurants or high‑volume food service facilities. Written references from former employers are required. Experience in large ships. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knives to slice, dice, chop, julienne, etc. Demonstrates 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment. Extensive knowledge of food handling procedures with regard to public health standards. Extensive knowledge of USPH codes and regulations preferred. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within various software packages such as Excel, Word, and PowerPoint. Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, and/or three or more years of verifiable certification of apprenticeship or completion of an approved certification or degree‑granting culinary program, required. Certification American Culinary Federation - Certified Executive Chef (CEC) Certification, preferred. Food Service Handler's Certification, preferred. HACCP (Hazard Analysis of Critical Control Points) Course Completion, preferred. Language Requirements Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English 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. Physical Requirements While performing the duties of this job, the shipboard employee 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. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All shipboard employees must be physically able to participate in emergency life‑saving 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 50 pounds. #J-18808-Ljbffr