The Executive Chef is responsible for our exciting, multi-unit, high-volume shipboard culinary operation. He oversees a multicultural team in our state-of-the-art galleys to deliver a diverse quality of cuisines and create a superb dining experience for all guests. The Executive Chef collaborates with the Food & Beverage Manager to forecast and manage menu requirements, consumption, and inventory; and manages and trains large culinary staff to ensure performance standards are met on a consistent basis according to Company guidelines. Candidates must have extensive experience as an Executive Chef in a multi-outlet upscale hotel, resort, cruise ship, or convention banqueting service.
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