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Open nowFirst seen 44 hours ago

Executive Chef

Waitre d'20 open roles

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Your applicationOpen nowExecutive ChefWaitre d'

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The clock on this job

Early applications get read.

11.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.4%3 days
  3. 11.8%7 days
  4. 18.6%14 days
  5. 35.6%30 days
  6. 45.1%60 days
This job: first seen 44 hours ago

The posting

PURPOSE OF POSITION

  • The Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget & monitoring time management.
  • You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.
  • It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

YOUR RESPONSIBILITIES

  • Hold excellent cooking skills, with the flair and creativity to enhance buffet presentations; constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.
  • Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction; share the overall responsibility of all food orders & consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage; maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO); be present during loading for quality assurance, and report discrepancies to the Inventory Manager.
  • Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing & maintaining par levels, for the equipment store.
  • Work in and as part of a team, not making any changes to the operation/menu without the approval and knowledge of the Culinary Department and Purchasing Department; adjust menus according to merchandise availability and unexpected shortages; compile & submit reports on each cruise.
  • Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Vikings Standards and all Public Health Policies.
  • Visit various food preparation stations & conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.
  • Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.
  • Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for The Daily Reunion, to provide feedback & operational updates as well as to ensure that your department is performing to Vikings STAR Service Standards.
  • Provide the highest level of comfort and service to Guests, as per Vikings STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation & disembarkation, sea day activities & other activities.
  • Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition. Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries. Uphold impeccable grooming standards within your team at all times by complying with Vikings Image and Uniform Standards. Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage. Have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company. This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE

  • A required minimum of ten years experience as an Executive Chef or similar position, within luxury cruise ship brand; advanced culinary skills are required.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.
  • Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
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