Executive Chef

Position Summary:The Executive Chef works hands-on to successfully manage back of the house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. The best applicant is technically competent in food preparation and production, contributes to all galley operations, is hospitable to coworkers and guests, and acts safely and responsibly.Duties and Responsibilities:

Lead all back-of-house kitchen operations to ensure consistent, high-quality cruise execution in accordance with the Product Management Guide, company standards, and all health and safety regulationsDirect, recruit, train, schedule, coach, and manage kitchen staff, including performance management, discipline, retention, career development, compensation recommendations, promotions, and succession planningRide cruises and serve as kitchen shift manager as needed to observe operations, coach Sous Chefs and Kitchen Supervisors, and ensure adherence to procedures, sanitation standards, and food quality expectationsPartner closely with Food & Beverage leadership and front-of-house teams to align operational execution, staffing, and guest experience; recommend and implement approved programs to improve service, efficiency, and product qualityDevelop and manage kitchen budgets; monitor and control labor, food, inventory, and purchasing costs; identify cost-saving opportunities aligned with company objectives and rebate programsOversee purchasing, inventory management, payroll administration, invoicing, supplier relationships, and food quality reporting to ensure adequate stock, timely delivery, payroll efficiency, and operational accuracyImplement and maintain safety programs in collaboration with Operations; ensure compliance with all federal, state, and local health department requirements and company sanitation standardsManage multiple priorities in a fast-paced environment, maintain effective working relationships, communicate clearly in oral and written form, and perform physical duties including lifting up to 200 lbs. as requiredPerform proper food handling and preparation procedures and complete additional projects or duties as assigned

Requirements & Qualifications:

High School DiplomaValid Transportation Worker Identification Credential (TWIC Card), and/or ability to obtain and maintainValid First Aid/CPR Certification, and/or ability to obtain and maintainMinimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment requiredTwo (2) years' kitchen management experience plus either minimum two (2) years' formal culinary training or two (2) years' additional kitchen experience in a full-service/banquet, high volume environmentKnowledge of health department sanitations codes & requirementsMust have ServSafe CertificationProficient computer skills including Microsoft Office applications (especially Word & Excel)Will be required to be available for work weekends and on all major holidays