In charge of running the whole culinary operation onboard the ship, these talented chefs not only ensure each meal our guests enjoy onboard our ships is memorable, they also work hard to develop their team members by providing them with all the necessary tools to be successful in their careers with us. Previous experience in a similar role in a high volume/ high quality culinary operation is required

QUALIFICATIONS AND EDUCATION

Minimum seven to ten years progressive Executive Chef managerial experience preferably in an upscale hotel or cruise ship, restaurant, or high-volume quality food preparation operation (shipboard experience preferred).Previous training background to interact with and train all levels of food preparation staff.Culinary certification, Certified Executive Chef designation required.Certificate in Sanitation Training. Able to calculate figures and amounts such as discounts, interest, commissions, proportions percentages, area, circumference and volume.  Must be able to travel 14–30 days, depending on the itinerary. Knowledge of the principles and processes involved in business and organizational planning, coordination and execution.  This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods. This includes strategic planning, resources allocation, workforce planning and management, leadership techniques and production methods. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.·         Knowledge of policies and practices involved in the human resources function.orking knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.