Sr. Manager, Corporate Executive Chef of Operations
Position Summary
This position is responsible for providing functional leadership and support in the Celebrity onboard culinary operation to ensure the highest level of guest satisfaction in all areas.
This includes supporting the development of all company standards and ensuring they are being adhered to in daily operations as well as concept development, culinary strategy and oversight of all culinary design, innovation, and food cost control.
Essential Duties and Responsibilities :
- Responsible for all culinary creation, culinary concept development and ideation
- Responsible for GROW program, all aspects including but not limited to data upkeep, tracking and waste reduction solutions and guidelines
- Responsible for all culinary ratings and performance metrics
- Responsible for food cost budget of 250M+ annually, as well as setting food cost forecasts and targets
- Responsible for all galley design for existing ships as well as new builds
- Oversight and maintenance of all fleet recipes and culinary SOP
- Responsible for oversight of 3 traveling chef direct reports, project list and scheduling
- Oversight of test kitchen and consultants therein
- Fleet Executive Chef scheduling
- Responsible for all culinary photography, media and video
- Responsible for USPH scores
- All onboard culinary training
- Oversees culinary aspects of all groups and charters
- Creation an oversight of special menus within the fleet
- Oversight of menu graphic design
- New culinary initiative and concept development
- Oversees crew food program
- Is responsible for all culinary capital, shipboard equipment and budgets related thereto
- Attends designated food and equipment shows as approved by AVP of Food and Beverage
- Leads culinary taskforce assignments as needed
- Leads and manages the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by VP, FB ops
- Is the point of contact for new equipment innovation
- Is responsible for any fleet galley design related equipment
Qualifications, Knowledge and Skills :
- Bachelor's degree in Culinary Arts or related education
- 10 years of culinary management experience preferably in a high volume, 4 or 5 star resort, cruise line, hotel and restaurant
- 2 years multi-unit experience culinary management experience
- Ability and willingness to travel as needed, appx 10-15% of the time
- Must be highly 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
- Analytical thinking skills
Preferred Qualifications :
- Certification is preferable but not necessary
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