Fleet Executive Pastry Chef

Title: Fleet Executive Pastry Chef

Department: Guest Experience and Product Development – Food and Beverage

Primary Function: An integral part of the Corporate Culinary Team responsible for the pastry department on all ships in the fleet and properties operated by Holland America Line. Works and supports all Executive Pastry Chefs in regards to recipes, standard operating procedures, pastry training and all pastry program initiatives. Provides and maintains the pastry promotion list as well as all pastry personnel development records to Seattle Corporate Office.

Reports To: Director, Culinary Operations

Major Responsibilities:

1. Assumes responsibility of the entire pastry operation fleet wide.
2. Monitors and evaluates Executive Pastry Chefs and their subordinates for adherence to corporate standard operating procedures, team work and development of pastry personnel. Provides solutions to all challenges regarding bakery/pastry departments.
3. Performs pastry culinary audits for all vessels to monitor the processes and supervision of galley/pastry and bakery operations during periodic visits. Discusses issues with the Executive Chefs and Pastry Chefs to make recommendations regarding their management techniques and leadership techniques for galley personnel development.
4. Provides Executive Chefs with menus and recipes for all pastry menu cycles. Assists in training personnel to execute all pastry menu cycles. Monitors pastry operations to ensure that recipe and product specification are strictly adhered to.
5. Reviews all new menu development and makes recommendations pertaining to feasibility in terms of execution and appropriateness of new items.
6. Monitors USPH standards in all areas of food preparation including service and storage areas. Conducts regular simulated USPH and unannounced inspections.
7. During ship visits monitors pastry areas for food waste and over production of food. Documents observations and recommendations to discuss with the Executive Chef and the F&B Manager. Also forwards findings to the Seattle Corporate Office.
8. Monitors the HAL training program of Assistant Pastry while visiting the ships and conducts demonstrations for individuals and groups.
9. Documents initiatives and challenges with standard reports and both updates and follows up on these reports with action steps. Shares findings with Fleet Executive Chefs and onboard management, identifying areas that should be considered needing improvement on each vessel.
10. While onboard the vessels, interacts and documents audit discussions with Executive Chef, F&B Team and Hotel Director concerning food cost controls and provision requisitions.
11. Participates in the development of new recipes and dishes using the onboard kitchens and products supplied from Purchasing as requested.
12. Will assist in the sourcing, hiring, and placement of Executive Pastry Chefs. Acts as a culinary consultant to the Sr. Fleet Executive Chef and Manager, Food and Beverage Resource Development, regarding hiring and sourcing culinary talent.
13. Evaluates the following functions/positions onboard the ship while visiting and reports back to the Corporate Executive Chef:
    • Executive Pastry Chef
    • Second Pastry Chef
    • Asst. Pastry
14. Critical Success Factors
    • Strong understanding of pastry kitchen dynamics, superior food knowledge, organization, planning and communication skills.
    • Strong understanding of industry dynamics and demographics.
    • Extensive and proven application of practical culinary and management skills.
    • Extensive financial knowledge and in-depth knowledge of commodities.
    • Ability to interact at all levels of the organization with effective and professional interpersonal skills.
    • Responsive to internal and external customers.

Hiring Criteria

• Required: 10+ year experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Required: 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Required: Proven ability to provide culinary supervision, training and delegation of at least 25 pastry and bakery subordinates.
• Required: Experience in high volume operation of at least 1000 meals per service.
• Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Required: Extensive kitchen machinery and knife safety knowledge.
• Required: Working knowledge of computers and the ability to navigate within a variety of software programs.
• Required: Ability to effectively read, write and speak English.
• Required: Degree from accredited culinary college or university pastry program.