Culinary Standards Manager

Culinary Standards Manager Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. As a Disney Cruise Line Culinary Standards Manager, part of our shoreside culinary team, you will work hands‑on on menu development, recipe package creation and implementation across Main Dining, a la Carte, Concierge Offerings, Marceline Market / Cabanas Food Court, Castaway Cay, Disney Lookout Cay, Groups & Functions, and Crew/Officer Offerings. This includes recipe auditing, cost management and consistency for those areas on all current and future vessels. This is a shoreside position based in Celebration, FL. Please include a link to your portfolio on your resume or attach it. Responsibilities Assist in development of all menu content. Consistently look for ways to create, renew, refresh to delight our guests with new products. Partner with all Disney Cruise Line Food and Beverage lines of business to maintain open communication. Partner with food managers to achieve highest culinary standards and crew excellence through effective leadership, motivation, empowerment and communication. Own all Food and Beverage collateral from conception to delivery, including print inventories. Participate in all succession planning and training plans for Culinary teams. Establish effective partnerships with other lines of business by fostering teamwork among shipboard and shore teams. Partner with ship teams to ensure all audits are completed in a timely manner, including regular auditing of all procedures. Act as coach, mentor and adviser to culinary teams. Assist in leading direct reports to define, communicate and achieve specific goals in Guest Satisfaction, Crew Excellence, and operational and financial productivity. Lead and conduct onsite audits and lead trainings requiring travel/sailing. Basic Qualifications Minimum 5 years’ experience in an Executive Sous Chef role or higher. Experience in menu development and implementation. Experience within a la carte, banqueting, large volume operations and Quick Service. Ability to be flexible with work schedule, including shipboard implementations and audits. Strong presentation, business planning, conflict resolution and organizational skills. Computer proficiency within a Windows/Mac environment. High level of cooking skills and knowledge. High level of initiative, motivation, problem‑solving skills and continuous improvement. Ability to travel both domestically and internationally based on operational needs. The hiring range for this position in Celebration, FL is $83,000 to $111,200 per year. The base pay will be determined by internal equity and may vary based on the candidate’s geographic region, knowledge, skills, and experience. A bonus and/or long‑term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and other benefits, dependent on the level and position offered. #J-18808-Ljbffr