SBN - Fleet Executive Pastry Chef

SBN - Fleet Executive Pastry Chef Department: Galley Employment Type: Fixed Term Contract Location: Global Description Responsible for defining and maintaining Seabourn’s world-class pastry and bakery standards across the fleet. Oversees the development of innovative pastry concepts, menu design, and product consistency across all ships. Ensures culinary excellence, guest satisfaction, and compliance with all HESS, sanitation, and operational procedures. Manages all shipboard pastry and bakery operations, ensuring that the highest standards of dessert, bread, and confectionery production are achieved within established budgetary and company policies. Seabourn Performance Expectations Mission: Through genuine and intuitive service, we consistently deliver exceptional Seabourn Moments that delight our guests and create the world’s finest travel experience. Uncompromising Commitment to Safety and Sustainability Committed to Service Excellence Integrity, Honesty, and Ethics Team Together, Team Apart Embrace Change and Improvement Maintain Optimism and Perspective Focus on Performance and Results Culture Essential Behaviors Speak Up Respect and Protect Empower Improve Listen and Learn Communicate Safety and Compliance Ensures compliance with all sanitation (CDC) regulations per the latest VSP manual and relevant Public Health standards (Canadian, Brazilian, USPH, and others as per itinerary). Ensures that all pastry and bakery production areas uphold safe and hygienic working conditions in line with Seabourn’s HESS-MS policy. Tracks and verifies overtime and compliance for all personnel under supervision per MLC 2006 and company policies. Guarantees that all cooks’ and pastry staff training records are current and meet regulatory requirements. Promotes a culture of proactive safety awareness and sanitation excellence across all pastry and bakery operations. Regularly participates in safety procedures and ensures team readiness for all drills and emergencies. Operational Effectiveness and Managing Company Resources Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings. Leads menu engineering for dessert and bakery sections – standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients. Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas. Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency. Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP). Guides the development of special items for guest events, celebrations, and signature dining concepts. Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing. Works closely with the Culinary, Hotel, and Restaurant & Bar teams to maintain a cohesive and elevated dining experience across all outlets. Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals. Oversees career development, training programs, and succession planning for pastry and bakery teams. Ensures balanced and nutritious crew pastry offerings with consistent menu rotation. #J-18808-Ljbffr