Executive Chef

Ensures the smooth running of the galley on a day-to-day basis according to company policies as described in the Food Operations Manual. Improves and maintains sales and profitability and reduces/eliminates guest complaints. Responsible for the overall direction, coordination and evaluation of the food preparation for all restaurants.

1. Directs, coaches, supports, supervises and evaluates (in conjunction with the Food Manager) the performance of all direct reports.
2. Responsible for the administration of the entire galley department, generating and revising all the reports required by the Food Manager and the corporate office.
3. Designates specific responsibilities to key management personnel who work under the direction of the Executive Chef: Sous Chefs, Pastry Chef, Pantry Chef, Head Baker, and all other Chef’s de Party.
4. Supervised the weekly schedule for the Galley Staff and ensure they’re posted on each locations, designating special duties, cleaning duties and time off.
5. Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.
6. Ensures that food quality and portion control are always in line with the company’s specifications.
7. Keeps the Food & Beverage Manager informed about any staffing needs and updates the Crew movement report.
8. Evaluate all staff upon sign 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.
9. Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
10. Spot checks food requisitions for the various cooking stations and ensures that they have been properly prepared using the right menus template and order before signing.
11. Visits the various food preparations stations and does random food tasting to ensure quality and standards are met.
12. Meets daily with the Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.
13. Participates in the daily Food Manager Briefing and the Food Department weekly meeting and keeps the Food Manager informed of any problems or issues that are affecting the Operation.
14. Communicates daily with the Restaurant Manager in order to verify guests’ food acceptance and special requests. Communicates any shortages or last minute changes.
15. Ensure all the food Recipe Books and Photo menus presentation list are in order and well kept at his Offices and place daily in locations.
16. Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
17. 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.
18. Conducts a daily tour of the provision area ensuring that correct storing procedures are met and that there are no signs of spoilage.
19. Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and slow moving items and take necessary adjustment measures.
20. At the end of each voyage, in conjunction with the Provision Master and the Food  Manager, prepares the food order for the next loading.
21. Spot checks the breakfast and lunch buffets and midnight buffets.
22. Maintains the cleanliness of all food preparation areas, and conducts simulated USPH type inspections and pre-U.S. port arrival inspections in conjunction with the Food  Manager.
23. Develops recipe training programs by section and ensures follow-up with the team and culinary department.
24. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and Crew with inquiries.
25. Attends meetings, training activities, courses and all other work-related activities as required.
26. 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.

FINANCIAL RESPONSABILITIES:

1. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
2. Ensures that all communication costs are kept under control.
3. Ensures that guests are charged for pertinent special requests and services.
4. Manages the financial budget for the assigned area, including the successful identification of expense reduction through cost control. 
5. Ensures the continuous operation of computer related equipment.  Records production and operational data on specified forms. 
6. Analyzes operational problems and establishes controls. 
7. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. 

Reviews timesheets and forwards to Food Manager for final approval.  Prepares a variety of reports and letters utilizing personal computer system and equipment