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. 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.