TRAVELING CORPORATE CHEF (CRUISE) U WORLDWIDE

One of the largest cruise lines is seeking a Traveling Corporate Chef to join the team.
The Traveling Corporate Chef is the tactical partner of the culinary aspect of the kitchen.
Through monitoring and continuous support of the shipboard culinary team, the Traveling Corporate Chef will ensure that all details of operation throughout the fleet are availed of their culinary expertise in the areas of management, culinary execution, and problem resolution.
The Traveling Corporate Chef will act as a consultant in the areas of training, Company standard execution, industry trends, benchmarking and other directives to be determined by the shoreside leadership.
They will be the liaison between the Chefs, Executive Chefs and the shoreside culinary leadership team.
Essential Duties and responsibilities.
Operational Effectiveness.
• Ensures Company standards are executed consistently by food preparation personnel following company approved recipes and presentation of all food items as outlined in recipe manuals and photographs.
Follow-up to ensure that the Chefs report on all company policies, procedures and standards with daily inspections and spot checks.
Acts as a food operation trouble shooter and / or quality controller while on board the vessels.
• Conducts inspection of all aspects of culinary / food production on vessels.
Ensures that food quality and preparation standards meet company specifications.
Spot checks food quality on the dock during loading, overseeing that proper reporting on specifications compliance is done.
• Prior to boarding a vessel, specifies objectives and goals to be accomplished and reviews with Corporate Chef.
• Upon completion of audit prepares findings report outlining improvement recommendations and discusses findings with Food & Beverage Director, Executive Chef, and Hotel Director, comments by all parties recorded on document.
• Monitors U.
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standards in all areas of culinary / food production.
• Monitors food costs for all assigned vessels.
Assists the Chefs by providing cost saving support materials focusing on related raw costs, replaceable and disposable stock standards within company specifications.
Monitor the food costs performance of the Chefs to determine if established company standards are met.
• Monitor that crew members receive a complete familiarization and specific position training per established training regimen.
• Provide Chefs with menu, recipes and trains culinary staff on new menu cycles or dishes, demonstrates standards.
• Provide wait staff with detailed specifications, photographs and descriptions of dishes if needed.
• Must wear Executive Chef Uniform during food service hours while on board the vessels.
• Make recommendations for on-board food operation improvements.
Communicate with the Food & Beverage Director, Executive Chef and Human Resources Director regarding personnel requirements, problems, or issues.
• Assume the responsibilities of the on-board Executive Chef, as needed, to gain an understanding of the ship’s food operation and preparation crew.
Make recommendations concerning development and potential of members.
• Review performance and evaluations of the team.
Ensure that the process is completed thoroughly to identify individual performance levels and promotional capabilities.
Provide mentoring and development for all levels of culinary crewmembers.
Follow-up with crewmembers regarding low evaluations.
Ensure crewmembers are treated in a fair and unbiased fashion; provide care and maintenance without exception.
• Take special interest in the Executive Chef’s personal involvement in developing/training their Executive Sous Chef and team.
• Interact with Executive Chefs, Provision Masters and Inventory Mangers concerning food cost controls and provision requisitions.
Visit provision area on a regular basis and consult with the Provision Masters to ensure proper rotation of food products and proper par levels are set to reduce spoilage.
• Attends designated food and equipment shows as approved by Corporate Office • Understands and applies work practices, environmental policies and procedures concerning such functions as collection, sorting and disposal of solid wastes and use of chemicals associated with cleaning and laundry operations.
Leadership Effectiveness.
• Stays “above the line” and accepts ownership for achieving results in all areas of accountability including.
SGI, ratings, revenue, expenses, USPH, Workplace Safety, and Crew Satisfaction.
• Inspires team through encouragement and recognition of outstanding performance.
• Resolves conflict with fact-based communication.
• Fosters team unity and inspires commitment to this cruise line.
• Consistently lives by the F&B Operations Guiding Leadership Principles.
• Collaborates well and works up, down and across the organization.
• Creates a climate of trust and mutual respect.
• Manages a management team of Senior Sub-Division Heads for all F&B functions.
Modern Luxury.
• Knows our brand standards and holds team accountable for always executing against them.
• Ensures team is well trained capable of consistently delivering against the standards.
• Guest facing communication is professional, on brand and visually appealing.
• Is a role model for others and serves as a positive ambassador of this cruise line.
• Exhibits professional leadership presence, positive energy and passion in all situations.
• Brings out the best in his/her team through authenticity, care and humility.
Talent.
• Mentors, develops, and provides on-the-job training to direct reports to strengthen their current performance and preparation for future advancement.
Monitors and administers their performance using individual division KPIs monthly.
• Provides candid performance feedback and takes appropriate action to improve performance.
• Accurately identifies talent and follows the company’s promotions process.
Innovation.
• Establish new relationship with industry leading companies and partners.
• Identify gaps within the current offerings and ideate solutions to fill customer needs and drive overall food Quality to higher results.
• Makes recommendations on product changes and retirement based on customer and partner feedback, brand alignment and production requirements.
• Continuously learning, tasting, exploring, vetting and researching food ideas and concepts and relating them back to relevant ideas for the brand • Design and perform continuous research on new products to support the brand's ongoing culinary innovation.
• Develops high level thinking around new product development, conducts ideation sessions, concept statements, delivers recipes and specifications that can be consistently executed across all operating units.
• Provide Research and Development approval for any changes to existing specifications.
• Collaborates cross-functionally (i.
., Marketing, Ops, Purchasing, Finance) to effectively bring new products to life.
• Takes an active role in presentations to leadership in preparation and executes supplier production pilots and runs, supports franchisee conferences and training, in-house product showing with cross functional teams, photo shoots and supplier ideations.
Employees may be required to perform any other job-related duties assigned by their supervisor or management.
All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
QUALIFICATIONS.
• Minimum seven to ten years progressive Executive Chef managerial experience preferably in an upscale hotel or cruise ship, restaurant, or high-volume quality food preparation operation (shipboard experience preferred).
• Previous training background to interact with and train all levels of food preparation staff.
• Culinary certification, Certified Executive Chef designation required.
• Certificate in Sanitation Training.
KNOWLEDGE AND SKILLS.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Knowledge of the principles and processes involved in business and organizational planning, coordination and execution.
This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
This includes strategic planning, resources allocation, workforce planning and management, leadership techniques and production methods.
• Knowledge of policies and practices involved in the human resources function.
• Must have excellent business acumen, and excellent organization skills.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.
• Must be highly motivated, accomplishing tasks quickly and accurately.
• Ability to write reports which are clear and concise, outlining solutions and recommendation of actions.
• Must possess excellent interpersonal skills to communicate with all levels of employees.
• Able to calculate figures and amounts such as discounts, interest, commissions, proportions percentages, area, circumference and volume.
If you have the experience and are looking for an exciting new career, then apply today.
Navis Consulting; keeping your career on course.