Chef de Cuisine (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Sous Chef

Description

The Chef de Cuisine (CDC) is responsible for delivering high quality and excellent food preparation in the Galley. This position provides the overall leadership in the assigned Galley operation and ensures that the Galley is operating in accordance with Company’s Standard Operating Procedures, the food safety procedures as well as upholding all Public Health Standards. The CDC ensures that all workstations are clean at all times and set up correctly for a successful culinary operation and guest experience. The CDC will regularly engage with guests throughout the Yacht and host culinary workshops and events.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Responsible for the assigned Galley operations, which includes but not limited to food safety, creativity, cleanliness, time management, repair and maintenance, employee management, training, coaching and execution
2. Responsible to produce and maintain the expected level of food quality in the assigned Galley
3. Supervises product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentation as the minimum standard
4. Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times
5. Assists Direct Reports with daily menus, scheduling and food inventory Is responsible to lead the Culinary team during the Executive Sous Chef’s absence
6. Ensures excellent cooperation and partnership with the Restaurant Manager and Maître D’ and discusses operational issues and menu briefings on a daily basis. Drives improvements and an awareness of “the why” at every opportunity with both front and heart of house team members
7. Ensures procedures when disposing of garbage and demonstrates cost and quality awareness and strives to reduce breakage and wastage
8. Adherence and ensures compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards
9. Oversees inventory control and approves purchase orders and requisitions with a quality and “cost in mind” approach
10. Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems
11. Completes daily reports for the Executive Sous Chef with regards to outlet operations, observations, complaints, defaults and repair request orders issued. Constantly striving to deliver the highest quality guest experience at every opportunity
12. Assists the Executive Sous Chef to prepare requisitions for all catering equipment to ensure a productive culinary operation
13. Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their team
14. Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of five (5) years' experience at an International five-star restaurant with a minimum of two (2) years’ experience in a Chef de Cuisine or similar role
3. Superior Public Health knowledge and experience specifically related to USPH and HACCP
4. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
5. Must be proficient in all stations in the Galley
6. Must have customer service and public speaking skills
7. Ability to work in a fast paced, hot environment
8. Demonstrates superior knife skills

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.