Chef De Partie (Shipboard Position) (Miami)

Bring your culinary leadership to life aboard Celebrity Cruises. As a Sous Chef, you'll play a pivotal role in delivering exceptional dining experiences, leading talented culinary teams, and ensuring every dish reflects the quality, creativity, and consistency our guests expect. This is an opportunity to inspire others, refine your craft, and contribute to world-class dining at sea.

QUALIFICATIONS AND EDUCATION

• Minimum 8 years of experience in an upscale hotel, resort, cruise ship, or banqueting environment, including at least 2 years as a Chef de Partie. Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership skills in a multicultural and fast-paced environment.
• Excellent communication, decision-making, problem-solving, and interpersonal skills.
• Proven ability to coach, motivate, and develop high-performing teams.
• Strong understanding of guest service standards and guest satisfaction principles.
• Knowledge of inventory management, cost control, and basic accounting practices.
• Intermediate computer skills required.
• Ability to prepare reports, business correspondence, and build effective relationships with shipboard and corporate leadership.

Culinary Leadership & Execution

• Supervise daily kitchen operations and support the delivery of high-quality food across multiple production areas.
• Ensure recipes, preparation methods, and presentation standards are consistently followed.
• Coordinate and delegate responsibilities to culinary team members, providing guidance and support throughout service.
• Oversee production levels, food tastings, special requests, and operational priorities within assigned areas.
• Maintain thorough knowledge of all major kitchen sections and support seamless operations as needed.

Food Safety & Operational Standards

• Ensure strict compliance with HACCP procedures, Public Health regulations, and company food safety standards.
• Maintain inspection-ready work areas and promote the highest levels of cleanliness and sanitation.
• Review food requisitions, verify deliveries, and report discrepancies promptly.
• Conduct workstation inspections to ensure proper food handling, storage, and product rotation.
• Support operational improvements that enhance efficiency, quality, and consistency.

Team Development & Performance

• Lead, coach, and evaluate team members in partnership with senior culinary leadership.
• Monitor workstation performance and ensure service, quality, and productivity standards are achieved.
• Support staffing needs, onboarding efforts, and talent development initiatives.
• Review schedules, timesheets, and operational records as required.
• Foster a collaborative environment built on accountability, professionalism, and continuous improvement.

Cost Control & Resource Management

• Support cost-control initiatives through proper inventory management and responsible use of supplies and equipment.
• Monitor food waste and identify opportunities to improve operational efficiency.
• Ensure products are requisitioned accurately and within established control procedures.
• Assist in maintaining departmental records, reports, and documentation to support operational objectives.