Pantry Chef

Pantry Chefs manage the onboard pantry production, working in conjunction with the Executive Chef/Executive Sous Chef to direct, coach, support, supervise, and evaluate the performance of direct reports. He/she prepares the daily food forecast and requisitions; follows company recipes; controls and maintains all equipment in the pantry stations; and identifies potential expense reductions through cost control and accurate requisitions. Candidates must have experience in a similar role in an upscale hotel, resort, cruise ship, or convention banqueting service; a culinary school degree; and strong management, communication, problem-solving, and interpersonal skills.