Royal Caribbean LTD CocoCay (Royal Caribbean), The Bahamas
Executive Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world. Position Summary: Reports directly to the Food and Beverage Director and manages the activities of all Island Venues for both Front and Back of House engaged in preparing and cooking soups, meats, vegetables, desserts, and other culinary offerings served in a variety of venues overseeing an Island team and collaborating with the Shipboard team. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Directs the overall culinary function on Royal Caribbean’s Private destination. Oversees all venues both front and back of house with regard to Culinary Operations. Functions include maximizing the assignment of schedules, duties, responsibilities and workstations to employees. Observe and evaluates employees and work procedures to ensure quality standards and service is met. Initiate personnel actions including selecting new employees from internal candidates, conducting performance evaluations, providing counseling on disciplinary problems and recommending corrective actions in order to maintain effective staffing and production level. Directs the overall Culinary Training and Development by initiating such and establishing a training program on the island that promotes growth and development. Takes initiative to mentor, share hands on expertise, develop and provide on-the-job training which will strengthen the current performance of the whole team and to prepare his/her subordinates for future advancement. Build a mutually respectful environment between front & back of the house operations, leading to improve productivity and culinary staff longevity. Maintains food cost at reasonable levels without affecting quality of set culinary standards in all outlets, including crew dining. Reviews and monitors budget to ensure efficient operation, and to ensure that expenditures stay within budget limitations. Review and approve requisition and plan for product replacements, supply purchases by working closely with Inventory Management Team. Monitor all culinary presentations, activities and quality in all venues. Observes preparation to ensure quality standards are met. Leads and assigns all special culinary events that requires culinary staffing. Maintains highest hygiene & safety standard in the workplace. Take charge of regular inspection to ensure that sanitation & cleanliness is maintained & followed every seven days a week along with documented training. Ensure awareness and compliance of Company Outbreak Prevention Plan (OPP). Ensure Clean as we Go program is supported by team members. Follows through with all equipment maintenance, resolves issues and involves other department as required. Set up and Initiate all Maintenance Logs and systems. Capitalized on all opportunities that will enhance guests’ satisfaction. Investigates and resolves culinary quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presentation. Initiate and set up a comprehensive Public Health awareness program for all employees, write all HACCP charts and initiate all appropriate records and logs which are to be maintained by the F&B Team. Conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and know how to use the appropriate HACCP logs as a means of food safety control. Constantly train & coach culinary team members in regards to, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and frozen. Qualifications: Proof of Chef Apprenticeship completion or equivalency. Eight to ten years' experience cooking and preparing food together with a managerial background in 4 or 5 star hotels, restaurants or high volume food service facilities. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Demonstrate 'quantity cooking' ability, and knowledge of the proper utilization of technologically advanced kitchen equipment. Extensive knowledge of food handling procedures with regard to public health standards. Extensive knowledge of USPH codes and regulations preferred. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint. Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, and/or three or more years of verifiable certification of apprenticeship or completion of an approved certification or degree-granting culinary program, required. Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. All employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. Physical Demands: All island employees must be physically able to participate in emergency lifesaving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency. Must be able to stand in the sun and endure external elements during work assignment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Ability to lift and/or move up to 50 pounds. Work Environment: Outdoors may be required to walk in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. RCL and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.
Apr 17, 2019