Communication Skills, Cook Dishes, Culinary Operations, FDA (Food and Drug Administration), Inventory Management, Leadership, Mentoring, Portion Control, Sanitation, ServSafe Certification
Seeking an Executive Chef to lead culinary operations onboard cruise ships for the 2026 season.
Responsibilities include
- planning and executing regionally inspired menus with fresh ingredients,
- managing and mentoring a galley team of 6-10 staff,
- ensuring safety, sanitation, and FDA compliance,
- overseeing inventory, portion control, and waste reduction,
- delivering exceptional guest dining experiences.
Qualifications include - 6+ years in high-volume foodservice,
- strong leadership and communication skills,
- ServSafe certification preferred,
- ability to work in a dynamic, fast-paced environment,
- physical ability to perform essential tasks onboard a moving vessel.
Work involves living onboard 6-8 weeks, with a competitive salary, benefits, and travel expenses covered. Must pass background, drug tests, and hold TWIC credential.