Sr. Executive Chef

Your Purpose

The primary responsibility of the Senior Executive Chef is to ensure the efficient operation of all food production areas, constantly analyzing the quality and cost of food production, maintaining a set budget, and monitoring time management. 

Your Impact

• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.

• Ensure safe, quality food products are served.

• Focus and push both self and others to achieve targets, budgets, and results.

• Mentor, counsel, coach and support those who are not confident in their area of competence, building morale and personal esteem, and encouraging others.

• Responsible and accountable for the entire Catering Operation aboard the vessel, this includes but is not limited to the procurement operation, galley operation and all guest satisfaction as it pertains to food and service.

• Review internal master order and schedule with all related information.

• Confer with the Procurement Manager, FandB Controller, Executive Chef and Butcher to determine supply requirements.

• Possess excellent guest interaction skills and take full ownership of meeting all guests that need to place dietary food requests.

• Confirm that all outlet Chefs are greeting and meeting guests in their respective dining venues.

• Is responsible for Food Safety in all areas of the department and in all aspects of food safety and quality of food and beverage.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Conduct spot-checks and any type of inspections (SMS, PH) as deemed necessary.

• Ensure that all the HACCP procedures are applied at all times and followed accordingly.

• Update the General Manager on all relevant issues regarding the culinary shipboard operations.

• Update the cruise layout with all culinary events and menu cycles.

• Monitor the Crew and Staff mess menu follow up and overall crew food experience.

• Guarantee that menus, recipes, methods and specifications are adhered to as per company standards.

• Monitor and mentor the Outlet chefs to conduct daily menu explanation before all the food service.

• Interact with guests during and after the dinner.

• Responsible for all Galley Equipment and the annual galley equipment budget projection.

• Conduct food preparation testing randomly to ensure quality and standards are up to Standards.

• Inform the management team of culinary updates and recent changes (culinary progress report, Culinary Operations Manual, provisions, etc.) and conduct unannounced spot checks as necessary.

• Adjust menus according to merchandise availability and unexpected shortages.

• Check and approve all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage.

• Monitor all daily requisitions, especially expensive items (Meat, Fish, and Seafood/Flagged items)

• Ensure the portion control chart is followed accordingly.

• Accountable for general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward.

• Review and provide the final approval for all culinary and procurement team (stores) evaluations completed by the Executive Chef or Procurement Manager.

• Ensure that all scheduled/necessary performance evaluations are completed to company standards.

• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.

• Maintain the allocated budget for the period set by the company (Cruise, Season, Quarter, Year etc).

• Evaluate crew members for potential promotion and incentive programs.

Your Journey So Far

• 15 years of experience in the culinary field in luxury hotels and cruise line brands.

• Minimum 5 years of experience as Executive Chef in a well-recognized upscale cruise line.

• Excellent understanding of food specifications, including but not limited to USDA meat standards and grading.

• Outstanding knowledge of Vessel Sanitation Program regulations and procedures.

• Versed in budgeting and cost control, including but not limited to, the reading and interpreting of inventory reports, food cost reports, and monthly financial statements.

•  Communicate effectively with the senior management.

• Possess the ability to lead and make decisions.

• Good administrative skills.

•  Experienced in coaching subordinates.

• Must be cost and quality conscious.

•  Adhere to specific scheduled work hours, yet be flexible if circumstances require it.

 •  Work with international team members.

•  Perform assigned duties under pressure (time constraints).

• High School education or international equivalent.

•  3-year apprenticeship for professional chefs or a Bachelor of Science degree in Culinary Arts.

• Advanced knowledge on food safety and basic knowledge ISO 22000 required.

•  Equivalent combination of education and experience.

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. Fluent English. Any additional European language is considered an advantage (Italian, Portuguese, German, Spanish and French).

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• USPH, SHIPSAN, or HACCP certification.

Our commitment

At Explora Journeys, we are redefining luxury ocean travel － where discovery, well-being, and a deep respect for the seas come together in harmony.
We seek passionate professionals who share our vision of a more immersive, transformative way to discover the world’s most inspiring destinations by sea.
Are you ready to turn your passion into something extraordinary? Join us at Explora Journeys, where an ocean of opportunities awaits. Your journey to the Ocean State of Mind starts here.