Chef de Cuisine

KEY RESPONSIBILITIES
• The Chef de Cuisine is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.
• The Chef de Cuisine ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.
• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Director and the corporate office.
• Prepares the weekly schedule for the galley crew, designating special duties, cleaning duties and time off.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.
• Ensures that food quality and portion control are always in line with the company’s specifications.
• Evaluates all staff upon signing off and in the evaluation periods requested by the company.
• Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.
• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.
• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.
• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.
• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation.
• Communicates daily with the respective F&B Director and Restaurant Operations Manager to verify guests’ food acceptance and special requests. Communicates any shortages or last-minute changes.
• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations.
• Conducts a daily tour of the provision area, ensuring that correct storing procedures are met and that there are no signs of spoilage.
• Keeps in direct communication with the Inventory Manager to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and takes necessary adjustment measures. At the end of each voyage, in conjunction with the Inventory Manager and the Food & Beverage Director, prepares the food order for the next loading.
• Spot checks the breakfast and lunch buffets, the teatime and midnight buffets.
• Maintains the cleanliness of all food preparation areas and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.
• Develops recipe training programs by section and ensures follow-up with the team and culinary department.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crewmembers with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management, ensure all culinary standards and procedures are executed consistently.
• Understands and can perform in all areas of the Galley, Hot Galley, Pantry, Pastry, and Bakery.
• Actively monitors all food quality, production, and execution, takes corrective action immediately.
• Conducts inspections and tastings in all service areas of responsibilities regularly.
• Understands how to use all galley equipment and utensils.
• Ensures all galleys are clean and always operate in compliance with USPH standards.
• Ensures that all equipment is properly repaired and maintained.
• Adequate food product is always on hand, in all locations, and is prepared in 100% accordance with company standards.
• Upholds Safety, Environmental and other company policies and standards.
• Develops and implements innovative ideas for operational efficiencies.

LEADERSHIP
Leadership Effectiveness:
• Consistently lives by the F&B Operations Guiding Leadership Principles.
• Stays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction.
• Inspires team through encouragement and recognition of outstanding performance.
• Resolves conflict with fact-based communication.
• Collaborates well and works up, down and across the organization.
• Creates a climate of trust and mutual respect.

Modern Luxury:
• Knows our brand standards and holds team accountable for always executing against them.
• Ensures team is well trained and capable of consistently delivering against the standards.
• Guest facing communication is professional, on brand and visually appealing.
• Is a role model for others and serves as a positive ambassador for Celebrity Cruises.
• Exhibits professional leadership presence, positive energy, and passion in all situations.
• Brings out the best in his/her team through authenticity, care, and humility.

Talent:
• Ensures the effective training of all crew, including direct reports.
• Coaches and develops direct reports and high potential members of the culinary team.
• Provides candid performance feedback and takes appropriate action to improve performance.
• Accurately identifies talent and follows the company’s promotions process.

QUALIFICATIONS AND EDUCATION
• A minimum of 10 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 3 years as Executive Sous Chef or Chef de Cuisine (shipboard experience preferred).
• A culinary school degree is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, decision making, and interpersonal skills.
• 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.
• 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.
• Able to create recipes, a la minute food presentations, and buffet set-ups.
• Able to capture the attention of a large audience.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.