The Executive Chef is responsible for the efficient and safe operation of the galley to include menu planning, food production, crew training, food safety standards compliance and cost controls with Universal Service Standards and AQSC Dining Standards. Assist passengers/clients with special needs by designing menus to comply with their requirements
In addition to the application process please click this hyperlink to take our Cultural Index Survey as a part of your application. The survey that takes approximately 7-10 minutes to complete.
Essential Duties & ResponsibilitiesDeliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs. Plans, directs, controls and coordinates the activity of all cooks and other personnel engaged in food preparation to ensure an efficient food service Responsible to establish, assist and maintain practices of progressive cookery throughout the department Responsible for the planning and preparation of a well-balanced menu cycle for crew and officers Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment Works to minimize spoilages and maintains an accurate inventory of all food items Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible Manage galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations. Ability to develop recipes and specialty items including accommodation of special dietary needs Excellent written and verbal communication skills Working knowledge of galley and storage equipment Exhibit above average organizational and time-management skills Ensure consistent implementation of departmental training and performance appraisal programs. Communicate repair and maintenance needs to engineering. Follow up to ensure service was performed Manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste. Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage Galley staffing - maintains payroll records, provides HR with personnel needs, assist with control of crew transportation, establishes work schedules and work routines, recommends promotions and instruct crew on shore side/overall organization structure, requests staff replacements in advance Responsible for the continuous training and motivation of personnel to reach maximum performance and service and to ensure that all staff understand their duties and how to execute those duties Trains all new staff upon entrance to the galley team Participate in demonstrations, galley tours, buffets, passenger interactions, and Waiter training pertaining to menu descriptions. Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal Handles all working material and equipment with necessary care and upkeep, maintains regular checks of all galley equipment and reports any necessary repairs or replacements to maintenance department and/or supervisor Participate and ensure participation of all USCG mandated drills and emergency procedures as directed Actively participates in embarking duties such as loading, unloading, luggage carrying, etc., as needed Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results
Requirements & Qualifications
Education:HS Diploma or Equivalent Required Bachelor s degree required in culinary field, ACF certification Professional Certification(s) or License: ServeSafe Manager Certification and/or ability to obtain and maintain Valid Transportation Worker Identification Credential (TWIC) - if applicable, and/or ability to obtain and maintain Copy of DD214, if Veteran status Valid Driver's License
Skills & Abilities:Excellent verbal and written communication skills
Experience:Five years full service operations experience Experience in supervision and training of employees Cruise industry experience preferred
Physical:Must submit to and pass mandated USCG physical Ability to meet and maintain the maximum onboard bunk bed capacity of 300 lbs. Ability to conduct work in a marine environment that is subject to some/all the following: confined spaces, uneven surfaces, variations in temperature, wake, and motion Ability to lift and carry up to 50 lbs. Ability to climb stairs and ladders
Other:Must be at least 21 years of age. Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion and post-accident/incident testing.
Additional requirements may be required depending on the physical needs of the role
Our Values - RESPECT:
At City Experiences and American Queen Voyages, our mission is to create amazing experiences - not only for our guests, but our employees. Our company values (RESPECT) allow us to live out our mission of creating amazing experiences.
RESPECT stands for: Respect, Environment, Safety First, Professionalism, Exceed, Communication and Teamwork.