Executive Chef Royal Caribbean International

Directs all the culinary and associated activities throughout the vessel by performing the duties described below either personally or through subordinate managers and supervisors.

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship. 

QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job. Hiring Requirements:
 Proof of Chef Apprenticeship completion or equivalency.  Eight to ten years experience cooking and preparing food together with a managerial background in 4 or 5 star hotels, restaurants or high volume food service facilities. · Written references from former employers are required. · Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. · Demonstrate 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment. · Extensive knowledge of food handling procedures with regard to public health standards. · Extensive knowledge of USPH codes and regulations preferred.
· Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. · Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. · Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. · Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. · Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. · Knowledge of policies and practices involved in the human resources function. · Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. · Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint. · Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, and/or three or more years of verifiable certification of apprenticeship or completion of an approved certification or degree-granting culinary program, required. Certification: American Culinary Federation - Certified Executive Chef (CEC) Certification, preferred. Food Service Handler's Certification, preferred. HACCP (Hazard Analysis of Critical Control Points) Course Completion, preferred.