Fleet New Build Culinary Development Mgr

Department: Hotel - Corporate

Employment Type: Permanent

Description

By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team.
A professional recruiter will contact you shortly if your qualifications align with our hiring requirements.
As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members.
We appreciate your patience as we carefully review each candidate.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. 

An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. 

As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

Key Responsibilities

Culinary Innovation & Improvement

• The Fleet New Build Culinary Development Manager is responsible for the innovation of the culinary product, encompassing menu concepts, initiatives, dishes and recipes.
• The role entails setting standards for new products, ensuring that existing standards are met, and facilitating the creation of new standard operating procedures (SOP) documentation when necessary.
• The Fleet New Build Culinary Development Manager oversees quality control for new culinary products. It also follows up with the corporate executive chefs to ascertain the availability of ingredients and to guarantee that the ingredients received on board meet the quality standards for new products. 
• Furthermore, the role provides actionable insights to enhance the Net Promoter Score (NPS) and Overall Business Excellence (OBE) performance scores/ratings related to new products.
• Additionally, the role ensures that the introduction of new culinary products allows the vessel to meet food cost and operating budget targets. 
• Finally, the role utilizes the available cost control Standard Operating Procedures (SOPs), technology systems and tools to improve new product management.

Culinary New Product Crew Training

• The role of the Fleet New Build Culinary Development Manager is to identify and perform the necessary crew training to support the implementation of new products in collaboration with the assigned Corporate Chef.
• The role entails the production of training documents, image files, presentations and any other materials deemed necessary to support the training of crews in the implementation of new products. These materials are then uploaded to storage databases for ease of access.
• The role also involves the supervision of shipboard culinary teams during the implementation of new products, as well as the oversight of test kitchen workflow onshore.

New-Build Hiring, Scheduling, Production Plan

• The role involves participation in the hiring of new members of onboard culinary product teams.
• The role entails the creation of production, workflow, ordering and delivery plans for new culinary products. It also requires the identification of any new equipment needed to support new culinary products and the monitoring of ordering and delivery schedules. 
• Furthermore, the role involves the creation of a crew scheduling plan for new products in collaboration with the assigned Corporate Chef. Progress reports for senior management are also generated, providing an ongoing status of the production plan, implementation, training, hiring and scheduling prior to launch. 
• Extensive travel is also required to address any new-build product-related issues as they arise.

Accountability 

• The role provides support to the Food & Beverage Team in the pursuit of business and financial objectives. It entails the management of costs and the pursuit of increased resource efficiencies wherever possible. Furthermore, it offers actionable insights with a view to achieving OBR results and improving OBE scores/ratings.

Skills, Knowledge and Expertise

• The successful candidate will be a highly skilled and creative culinarian with a passion for travel who is seeking new responsibilities and the opportunity to generate new culinary products.
• The ideal candidate will be a collaborative individual, capable of spearheading innovation while simultaneously upholding the initiatives and business goals of both the Princess Culinary Team and the Food & Beverage Team.
• They will also serve as a Culinary and New-Build Subject Matter Expert, leading menu brainstorming sessions, photo shoots from a Culinary perspective, and Culinary training programs that support new products.
• The ideal candidate will have extensive experience in a corporate role within the culinary industry.
• They will also possess the ability to lead, train and motivate large international teams, as well as the willingness and ability to engage in extensive international travel.