Traveling Corporate Executive Chef

POSITION SUMMARY: 
 
The Travelling Corporate Executive Chef – Win on Waste (TCEC) position travels throughout the fleet to ensure quality adherence and waste reduction. In both areas, the position helps to develop actionable plans to deliver the best F&B experience to our guests. The position works with onboard Hotel Director, F&B Director (FBDR), Executive Chef, Restaurant Operation Manager and Bar Manager to ensure that assigned vessels comply with internal and external F&B Operation requirements.

The TCEC works extensively with FBDR and F&B Operations Excellence Controller (FOEC) to ensure cost savings initiatives are in place, monitors progress, reviews operational costs, trains, and develops the FOEC and supports as needed. Travels extensively to the vessels in support of ships’ F&B operations, to conduct trainings, scheduled and unscheduled reviews to ensure compliance with The Royal Way standards and regulations. Lead and support all new projects and implementations.

The position supports the operation in accordance with Royal Caribbean International’s The Royal Way, SQM, HACCP, USPH guidelines, environmental and Workplace Safety policies and procedures as related to culinary operations onboard the vessels, and outer island facilities.

Key Responsibilities: 
In accordance with Royal Caribbean International’s philosophy, The ROYAL Way Standards, each employee always conducts oneself in a professional and courteous manner.  This consists of physical and verbal interactions with guests or fellow shipboard employees.
  • Ensures control, maintenance, and continuous improvement of operational standards according to corporate policies, USPH, customer requirements, and the shoreside team. 
  • Responsible for supporting the achievement of the WOW targets as defined by the shoreside team. 
  • Maintains a close relationship with the shoreside team to continuously provide ideas, improvements, and solutions to facets of the program. Ensures communication and sharing processes between ships. Reports on KPIs as agreed with shoreside and onboard teams.
  • Conducts failure assessments to compare actual conditions with SOP requirements using an auditing tool to ensure SOPs are being followed. After identifying the issues, the TCEC needs to list the possible solutions, document the agreements, and execute the plan with shipboard leadership to permanently eliminate them through process improvements and training. 
  • Supports development, implementation and drives continuous improvement programs across the fleet in close coordination with shoreside management. 
  • Responsible for the implementation of the Operational Excellence strategy, tactics, guidelines, and policies. 
  • Supports shipboard management teams to achieve business targets (KPI’s). 
  • Detects and analyzes cost reduction opportunities, works with the shoreside Operational Excellence team to conduct operational studies and analysis to find cost saving efficiencies.
  • Accountable for delivering results related to food waste reduction and productivity/process improvements. 
  • Helps support, trains, and develops the FOECs and Sr FOECs.
  • Supports ad hoc shoreside projects as needed.
  • Validates that control tools and equipment’s are in use and working correctly to reduce waste and over production. 
  • Observes and ensures delivery of approved recipes and presentation standards as outlined in recipe manuals and photographs.
  • Facilitator of onboard WOW tool, QControl. Provide support, training, and quality control.
  • Assiists in reinforcing corporately agreed upon parameters regarding promotions, disciplinary actions, and personnel development. Reviews all performance evaluations with FBDR to identify and suggest individual performance and promotional readiness. Works with Executive Chef to implement and/or maintain reward and recognition programs.
  •  Promotes corporate office initiatives, acts as a communication liaison between ship and shore side personnel.
  • Attends meetings, training activities, courses and all other work-related activities as required.
  • Attends designated food and equipment shows, events, and supplier demonstrations as approved by Corporate Food & Beverage Operations. Shares new product and equipment findings with culinary team.
  • Will assist in the sourcing, hiring, interviewing and placement of management positions. May act as a consultant/liaison to Human Resources regarding hiring and sourcing of talent.
  • Ability to teach the principals of lean and other process improvements through trainings (for example, Kaizen events).
  • Define continuous improvement targets together with the shoreside F&B team and report performance against set operational objectives.
  • Analyze cost reduction potential; Accountable for settling and delivering budget results related to productivity/process improvements.
  • Report on KPIs for quality, productivity costs, and guest satisfaction.
  • Ensure communication and know-how sharing processes between all ships.
QUALIFICATIONS:
Bachelor’s degree in process/industrial engineering, business administration or hospitality; or three years of experience in food and beverage operations with computer literacy.

PREFERRED QUALIFICATIONS:

Champions and leads the Win on Waste (WOW) program fleetwide. Leads discussions and shares insights with F&B management, crew members and shipboard leadership to promote and deliver the WOW, the company’s initiative to reduce food waste.  

  • Ensures control, maintenance, and continuous improvement of operational standards according to corporate policies, USPH, customer requirements, and the shoreside team. 
  • Responsible for supporting the achievement of the WOW targets as defined by the shoreside team. 
  • Maintains a close relationship with the shoreside team to continuously provide ideas, improvements and solutions to facets of the program. Ensures communication and sharing processes between ships. Reports on KPIs as agreed with shoreside and onboard teams. 
  • Conducts failure assessments to compare actual conditions with SOP requirements using an auditing tool to ensure SOPs are being followed. After identifying the issues, the TCEC needs to list the possible solutions, document the agreements and execute the plan with shipboard leadership to permanently eliminate them through process improvements and training. 
  • Supports development, implementation and drives continuous improvement programs across the fleet in close coordination with shoreside management. 
  • Responsible for the implementation of the Operational Excellence strategy, tactics, guidelines, and policies. 
  • Supports shipboard management teams to achieve business targets (KPI’s). 
  • Detects and analyzes cost reduction opportunities, works with the shoreside Operational Excellence team to conduct operational studies and analysis to find cost saving efficiencies.
  • Accountable for delivering results related to food waste reduction and productivity/process improvements. 
  • Helps support, trains and develops the FOECs and Sr FOECs. 
  • Supports ad hoc shoreside projects as needed.
  • Validates that control tools and equipment’s are in use and working correctly to reduce waste and over production.  
  • Observes and ensures delivery of approved recipes and presentation standards as outlined in recipe manuals and photographs.
  • Facilitator of onboard WOW tool, Q-Control. Provide support, training, and quality control. 
  • Assists in reinforcing corporately agreed upon parameters regarding promotions, disciplinary actions, and personnel development. Reviews all performance evaluations with FBDR to identify and suggest individual performance and promotional readiness. Works with Executive Chef to implement and/or maintain reward and recognition programs.
  • Promotes corporate office initiatives, acts as a communication liaison between ship and shore side personnel.
  • Attends meetings, training activities, courses and all other work-related activities as required.
  • Attends designated food and equipment shows, events, and supplier demonstrations as approved by Corporate Food & Beverage Operations. Shares new product and equipment findings with culinary team.
  • Will assist in the sourcing, hiring, interviewing and placement of management positions. May act as a consultant/liaison to Human Resources regarding hiring and sourcing of talent.
  • Ability to teach the principals of lean and other process improvements through trainings (for example, Kaizen events).
  • Define continuous improvement targets together with the shoreside F&B team and report performance against set operational objectives.
  • Analyze cost reduction potential; Accountable for settling and delivering budget results related to productivity/process improvements.
  • Report on KPIs for quality, productivity costs, and guest satisfaction.
  • Ensure communication and know-how sharing processes between all ships.  
Language Requirements: 
  • Professional English required.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
 Working Conditions: 
  •  Whileperforming the duties of this job, the shipboard employee is regularly requiredto stand; walk; use hands to touch, handle, or feel; reach with hands and arms;talk or hear; and taste or smell. Specific vision abilities required by thisjob include close vision, distance vision, color vision, peripheral vision,depth perception and ability to adjust focus. 
  • Extensivetravel from ship to ship with varying accommodations and restingopportunities require good health. Active management of health through diet andexercise is a key for prolonged success in the position. 
  • Allshipboard employees must be physically able to participate in emergencylifesaving procedures and drills. Full use and range of arms and legs as wellas full visual, verbal and hearing abilities are required to receive and giveinstructions in the event of an emergency including the lowering oflifeboats.  The employee must have the ability to lift and/or move up to50 pounds. 
  • WorkHours: Regular working schedule is 10 hours daily.  
Thisposition description in no way states or implies that these are the only dutiesto be performed by the shipboard employee occupying thisposition. Employees may be required to perform any other job-relatedduties assigned by their supervisor or management. All duties andresponsibilities are to be performed in accordance with the Company's Safety,Quality and Environmental standards. **This position will require to have a valid passport and cannot be expiring withing twelve months**