Executive Chef @ Viking Cruises

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 creativy 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 Viking’s 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 Viking’s STAR Service Standards.

• Provide the highest level of comfort and service to Guests, as per Viking’s 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 Viking’s 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.

YOUR PROFILE:

• A required minimum of 10 years plus experience as an Executive Chef or similar position, within a 5 Star hospitality and/or restaurant environment; 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 excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.
• Must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

GUIDELINES AND REGULATIONS

Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

Position: Executive Chef
Supervisor: Hotel General Manager
Direct reports: Executive Pastry Chef, Chef de Cuisine, Sous Chef, Sushi/Asian Chef, Head Baker, Butcher, Kitchen Steward, all Culinary Personnel
Line manager: Hotel General Manager