Executive Chef

Skills, Knowledge & Expertise:

  • B.A. in Culinary Arts, Professional Chef’s or vocational school diploma or equivalent.
  • 10+ years experience in culinary/food and beverage management positions.
  • 3+ years in a Head Chef position in the cruise industry, or similar high volume environment.
  • Strong background in Food & Beverage Operations Management, including Product Delivery, Cost Control, Operational Management, Staff Management and Development.
  • Effective communicator with fluency in English language.
  • Ability to manage large multi-national teams.

Essential Requirements:

  • Understanding of the foundation of customer service; ability and willingness to deliver outstanding service to our passengers and crew.
  • Motivation to excel in all aspects of job duties and responsibilities.
  • Personable communicator with outstanding social skills and a warm, friendly, and caring personality.
  • Willingness to embrace all Company Core Values and lead by example.
  • Commitment to continuously display and deliver genuine care to our guests and crew and surprise and delight passengers throughout their cruise experience.
  • Ability to adapt and adjust to a variety of circumstances.


  • 4:2 (four months on the ship followed by two months of vacation. Contract renewed automatically upon successful completion)
  • Single cabin with private bathroom facilities 

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