Executive Chef

1. Overall responsibility for delivering high quality, efficient, individualized and technically excellent food preparation for guests and crew in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting Structure 1. Reporting to the Corporate Chef, Hotel Director and F&B Manager (where applicable). Responsibilities Oversees all galley operations, ensuring exceptional food quality, presentation, consistency, and service standards across all venues. Supervises food production, service execution, menu planning, and recipe compliance while maintaining operational efficiency. Ensures venues open on schedule and monitors daily galley operations through regular inspections and quality checks. Manages food ordering, inventory, requisitions, loading activities, storage, thawing procedures, and cost controls to minimize waste and meet budget targets. Maintains compliance with Company standards, Public Health regulations, sanitation requirements, food safety practices, and pest management procedures. Oversees product quality through inspections, tasting, recipe adherence, proper food handling, and presentation standards. Coordinates closely with Restaurant Management to resolve operational issues and deliver seamless dining experiences. Leads the execution of special events, cocktail receptions, culinary demonstrations, guest chef programs, and VIP functions. Ensures guest dietary requirements, allergies, special requests, inquiries, and complaints are addressed promptly and professionally. Monitors guest satisfaction, reviews feedback, visits dining venues regularly, and implements improvements to enhance the guest experience. Recruits, trains, develops, coaches, and evaluates galley team members, ensuring strong performance and continuous professional growth. Creates and manages fair schedules, in-port manning plans, overtime controls, and compliance with ILO, MLC, and Company work/rest hour requirements. Maintains employee records, performance evaluations, training documentation, attendance logs, and departmental reports. Oversees equipment maintenance, repair requests, preventive maintenance programs, and the operational readiness of all galley facilities. Conducts regular inspections of galley areas, inventory, equipment, sanitation standards, and food quality controls. Manages inventory accuracy, breakage prevention, budget awareness, and financial accountability within the galley operation. Produces operational, performance, food cost, and compliance reports for shipboard and corporate leadership. Promotes a positive work environment, effective communication, strong leadership, and collaboration across all departments. Ensures confidentiality when handling sensitive information and demonstrates high levels of organization and administrative effectiveness. Maintains accountability for achieving operational excellence, Public Health compliance, food cost objectives, team performance, and guest satisfaction goals. All other duties as assigned. Safety Duties: 1. Participates in crew and passenger safety drills according to instructions. 2. Always complies with the Company’s safety and pollution prevention regulations and operating procedures. 3. Participates in all mandatory training. 4. Leads by example by taking care of Health and Safety of self and others. 5. Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly. Delivering training, guidance and supervision on how to use and maintain them. Education/Experience/Qualifications: 1. Valid STCW95 certification. 2. Minimum of 5 years experience in the role of Executive Chef at an International 5 star establishment. 3. Good knowledge of International cuisine and European culinary background. 4. Knowledge and experience of Public Health policies and procedures. 5. Ability to read, interpret and demonstrate culinary fundamentals. 6. Physically and medically fit. 7. Moral integrity is required. Language requirements: 1. Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. Plus one additional Computer knowledge: 1. Good working knowledge of Microsoft applications, Fidelio and hotel operating systems. Physical Demands and Working Conditions: Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular schedules. Works in all galley outlets of the vessel with noise, light traffic and distracting environments and an office environment. Profile: 1. Maintains a positive and approachable personality, providing a two way line of communication with crew. 2. Punctual. 3. Proactive approach to problem solving. 4. Sensitivity to cultural differences and the ability to work in a wide variety of cultural contexts. 5. Strong interpersonal skills and ability to lead, motivate and develop a culturally diverse work force. 6. Ability to be adaptable to change, quick thinking, able to make decisions under pressure whilst maintaining attention to detail. Well organized, self managed and motivated. Handle multiple demands, remain calm and effective under pressure and resolve issues quickly. 7. Models high standards of discretion and interpersonal and professional behavior at all times. 8. Effective, full, clear and concise communications is essential. 9. Respects the privacy of guests and colleagues. 10. Respects the contribution of fellow crew members and actively promotes team work. 11. Safe, professional and personal practices. Knowledgeable of the Safety Management System and MLC requirements. 12. Well groomed and neat appearance. 13. Ability to deliver a high standard of performance. #J-18808-Ljbffr