Fleet Executive Pastry Chef

Department: Galley

Employment Type: Fixed Term Contract

Description

Responsible for defining and maintaining Seabourn’s world-class pastry and bakery standards across the fleet. Oversees the development of innovative pastry concepts, menu design, and product consistency across all ships. Ensures culinary excellence, guest satisfaction, and compliance with all HESS, sanitation, and operational procedures.

Manages all shipboard pastry and bakery operations, ensuring that the highest standards of dessert, bread, and confectionery production are achieved within established budgetary and company policies.

Seabourn Performance Expectations

·         Uncompromising Commitment to Safety and Sustainability  

·         Committed to Service Excellence   

·         Integrity, Honesty, and Ethics  

·         Team Together, Team Apart  

·         Embrace Change and Improvement 

·         Maintain Optimism and Perspective  

·         Focus on Performance and Results

Culture Essential Behaviors:

·         Speak Up 

·         Respect and Protect

·         Empower

·         Improve 

·         Listen and Learn

·         Communicate

Safety and Compliance

·         Ensures compliance with all sanitation (CDC) regulations per the latest VSP manual and relevant Public Health standards (Canadian, Brazilian, USPH, and others as per itinerary).

·         Ensures that all pastry and bakery production areas uphold safe and hygienic working conditions in line with Seabourn’s HESS-MS policy.

·         Tracks and verifies overtime and compliance for all personnel under supervision per MLC 2006 and company policies.

·         Guarantees that all cooks’ and pastry staff training records are current and meet regulatory requirements.

·         Promotes a culture of proactive safety awareness and sanitation excellence across all pastry and bakery operations.

·         Regularly participates in safety procedures and ensures team readiness for all drills and emergencies.

·         Actively monitors guest feedback related to pastry and bakery products (via Medallia and onboard channels) and implements prompt corrective actions.

·         Develops and executes action plans to enhance the guest experience, addressing feedback constructively and recognizing positive contributions.

·         Works with onboard management to introduce creative pastry presentations and new dessert concepts that elevate guest satisfaction and brand differentiation.

Operational Effectiveness and Managing Company Resources

·         Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings.

·         Leads menu engineering for dessert and bakery sections — standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients.

·         Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas.

·         Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency.

·         Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP).

·         Guides the development of special items for guest events, celebrations, and signature dining concepts.

·         Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing.

·         Works closely with the Culinary, Hotel, and Restaurant & Bar teams to maintain a cohesive and elevated dining experience across all outlets.

·         Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals.

·         Oversees career development, training programs, and succession planning for pastry and bakery teams.

·         Ensures balanced and nutritious crew pastry offerings with consistent menu rotation.

·         Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings.

·         Leads menu engineering for dessert and bakery sections — standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients.

·         Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas.

·         Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency.

·         Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP).

·         Guides the development of special items for guest events, celebrations, and signature dining concepts.

·         Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing.

·         Works closely with the Culinary, Hotel, and Restaurant & Bar teams to maintain a cohesive and elevated dining experience across all outlets.

·         Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals.

·         Oversees career development, training programs, and succession planning for pastry and bakery teams.

·         Ensures balanced and nutritious crew pastry offerings with consistent menu rotation.

Team Engagement and Communication

• Fosters a supportive and inclusive team culture, free of harassment and discrimination.
• Maintains strong relationships with the onboard team, shoreside departments, and external partners.
• Encourages team members to share creative ideas and ensures open, respectful communication.

As a member of the Fleet Leadership Team, the Fleet Executive Pastry Chef is expected to:

·         Visionary Leadership: Define Seabourn’s pastry direction and culinary vision, ensuring innovation and consistency across the brand.

·         Strong Communication Skills: Clearly convey expectations and feedback to all levels, from galley staff to senior management.

·         Team Building: Cultivate a positive, motivated, and skilled pastry and bakery team fleetwide.

·         Decision-Making Ability: Make timely, effective operational and creative decisions under pressure.

·         Problem-Solving Skills: Address challenges proactively and implement long-term preventive measures.

·         Commitment to Quality: Uphold Seabourn’s standards for luxury desserts, breads, and pastries, ensuring excellence in taste, texture, and presentation.

·         Adaptability: Embrace change and innovation in line with guest trends and brand objectives.

·         Financial Acumen: Monitor budgets, control costs, and align product development with fiscal responsibility.

·         Ethical Leadership: Promote sustainability, transparency, and integrity throughout the pastry operations

Competency Section Weighting

 Key Competencies

• Commitment to the Company Mission, Vision, and Values; Demonstrates Culture Essential Behaviors
•  Safety and Compliance
•  Contribution to Guest and Team Member Experience
• Operational Effectiveness and Managing Company Resources
•  Team Engagement and Communication
•   Leadership