Executive Chef

We are looking for Executive Chef to work onboard River Ships Winter season 2022 and Season 2023:

Note: Our Agency also offer job opportunities in Hotels and Resorts across Europe

Job title
Executive Chef

Objective / functional objectives
Customer perspective
 Achieving guest satisfaction and standards in accordance with the specifications of the catalogues of services (CoS) and the target agreement
Financial perspective
 Adhering the food budget; keeping the F&B- and consumables cost and employee plan of action
Process perspective
 Assuring compliance with the processes and quality controls in accordance with the kitchen handbook, to be able to offer consistent quality in his / her department
Employee development perspective
 Ensuring that employees are well trained, treated decently, encouraged, promoted and continuously developed
 Ensuring the lowest possible employee fluctuation
 Actively support talents with potential in the professional career and encourage professional education and development
Responsibility

Strategy and planning
Jointly responsible for:
1. Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)
2. Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet)
3. Implementing the menu cycle and supervising the communicated food budget
4. Preparing an appropriate meal plan for crew in strict accordance with the given crew food standards

Leadership and coordination
Jointly responsible for:
5. Training of the galley crew in dealing with guests, in terms of friendliness, assistance and service
6. Assuring professional cooperation with all departments on the vessel
7. Coordinating and controlling of the working schedule, days off and holiday planning
8. Performing the annual employee feedback qualification in accordance with the Corporate Executive Chef
9. Further coaching of the galley crew on board
10. Leading and motivating of the galley crew
11. Coordinating and controlling of the own working schedule
12. Strictly observing and controlling of the pre-defined crew working hours

Processes and procedures
Primarily responsible for:
13. Maintaining personal quality checks in his / her department to ensure the required guest satisfaction (target agreement)
14. Controlling delivery of goods, delivery notes; careful and proper handling and storage of all goods (food); creating all inventories in the galley department
15. Enforcing hygiene and impeccable cleanliness in his / her department and the pre-specified appearance in his / her area
Jointly responsible for:
16. Controlling the procurement of F&B (in line with occupancy), equipment and consumables in accordance to the budget and “Par Level”, ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)

Organization and administration
Jointly responsible for:
17. Organizing the pre-opening / closing phase of the vessel
18. Organizing and conducting daily meetings with the galley team
19. Training the galley crew at the beginning of the season
20. Cooperation with the F&B and purchasing department in regards to food quality, in accordance with the Hotel Manager and / or Corporate Executive Chef

Communication and representation
Jointly responsible for:
21. Immediate reporting of special incidents to the Hotel Manager; depending on importance also to the Corporate Executive Chef
22. Ensuring conformity of predefined appearance / uniformity requirements and proper body care of his / her employees

Control and reporting
Jointly responsible for:
23. Ensuring compliance with the active and passive information flows in accordance with the organigram
24. Enforcing continuous monitoring and controlling of the costs and target performance (budget)

Special tasks
Jointly responsible for:
25. Active support of the hotel management
26. Attending all official events on board according to the instructions of the Hotel Manager
27. Regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests
28. Participation in the head of department meetings
29. Participation in the crew show (if crew show is foreseen)
30. Supporting talented crew with potential for promotions on board – in agreement with the Corporate Executive Chef and / or

Culinary Director
Competencies / skills

Action competences: in accordance with the Hotel Manager handbook
Performance Assessment / qualification
In accordance with annual target agreement
In accordance with annual employee feedback qualification