Executive Chef

The Executive Chef is responsible for providing overall leadership in the ship’s galley operations and ensures that galley areas are operating in accordance with Company Operating Standards. The Executive Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas. Ensures all culinary standards and procedures are executed consistently. Is present in operational areas during key periods – Actively monitors all food quality and takes corrective action immediately to ensure guest satisfaction.

· A minimum of 5 years as an Executive Chef in a world class kitchen leading a team of thirty or more in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

· A culinary school degree is required.

· Strong management skills in a multicultural anddynamic environment.

· Excellent platform skills, outgoing, able tocapture the attention of a large audience

· Excellent communication, problem solving,decision making, and people skills.

· Knowledge of the principles and processesinvolved in business and organizational planning, coordination, and execution.This includes strategic planning, resource allocation, workforce planning andmanagement, leadership techniques and production methods.

· Proven ability to deliver the highest level ofpersonalized service and guest satisfaction.

· Proven track record of guiding team memberdevelopment and ensuring employee engagement in a high-volume environment.

· Knowledge of the principles and processes forproviding personalized services including needs assessment techniques, qualityservice standards, alternative delivery systems, and guest satisfactionevaluation techniques.

· Knowledge of policies and practices involved inthe human resources function.

· Working knowledge of computers, Internet access,and the ability to navigate within a variety of software packages such asExcel, Word, or related programs.