Corporate Executive Chief

Job Type

Full-time

Description

JOB TITLE

CORPORATE EXECUTIVE CHEF DATE

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Position Summary

This position is responsible for providing functional leadership and support in the onboard Culinary Operations at Azamara Cruises, ensuring the highest levels of guest satisfaction. Overseeing menu development, product execution and monitoring fleet performance, this role defines the the development of all culinary standards with consistent focus that they are being adhered to in daily operations with the support of Travelling Executive Chef.

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Essential Duties And Responsibilities

• Responsible for all menu creation, culinary concept development and ideation.
• Oversight and maintenance of all fleet recipes and culinary SOPs including detailed pictures and easy-to-understand preparation and plating methods.
• Responsible for oversight of one Traveling Executive Chef, their project list and scheduling.
• Oversees the performance of the Executive Chefs and the culinary teams fleet wide.
• Defines and maintains the culinary strategy across the Azamara Cruises brand.
• Creates an on-brand, on-trend product proposition for the fleet, bearing in mind the focus on Destination Immersion.
• Monitors food cost spend and adherence to budget on a regular basis.
• Attends designated food and equipment shows as approved by Director of Hotel Ops.
• Works closely with supply chain / procurement for efficient product sourcing.
• Is the point of contact for new equipment and product innovation.
• Performs other duties as required.
  
  

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

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Financial Responsibilities

• Responsible for creating concepts and menus that achieve and exceed customer rating targets within food cost budgets.
• Monitors the amount of spend on local purchases.
• Along with the Travelling Executive Chef, plans menu changes and product launches well in advance, in collaboration with Supply Chain, to avoid last-minute pricing impact.
  
  

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Qualifications

• Ten years culinary management experience preferably in a high volume, 4 or 5 star resort, cruise line, hotel and/or restaurant.
• Two to three years management with fiduciary responsibilities, overseeing a multi-venue Culinary Operation, preferably with an international clientele and diverse workforce.
• Knowledge of global and market-specific trends and preferences is preferred.
• Bachelor’s Degree in Culinary Arts or a related education and/or certification is also preferred.
• Ability to successfully adhere to the company standards, brand proposition and company targets as set in the Business Objectives / KPIs.
  
  

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Knowledge And Skills

• This individual should be highly self-motivated, accomplishing tasks quickly and accurately.
• Ability to write reports which are clear and concise, outlining solutions and recommendation of actions.
• Must have excellent business acumen and excellent organization skills.
• Must possess excellent interpersonal skills to communicate with all levels of employees.
• Ability to remotely manage culinary operations, using effective two-way communication with the on board teams to quickly assess appropriate areas of focus.
• Ability to prioritize tasks, delegating where appropriate with clear, concise goals and deadlines.
• Analytical thinking a plus.
  
  

Physical Demands

The physical demands described here are representative of those requirements employees must meet to perform the essential functions of this job with or without reasonable accommodations. While performing job functions the employee is regularly required to sit, stand, write, review and type reports, compile data, operate a pc, communicate, listen, and assess information. The employee may move about the office complex, may travel to other office locations and may lift, push, pull or move 10 – 15 pounds. Visual requirements include distant, close and color vision, and ability to adjust focus. The role will require approximately 20% of time to travel either for product sourcing or ship operation visits, during which, he or she may be required to take part in galley training and / or guest events.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. The environment includes work inside and outside the office as well as whilst travelling to, from and on board our vessels.