Chef de Cuisine

The World; Fort Lauderdale (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Worldwide travel opportunities

Tuition Reimbursement Program

Job summary

The World, Residences at Sea, seeks a Chef de Cuisine to lead French and European menus aboard our luxury yacht. You’ll oversee multiple galley outlets, partner with the Executive Sous Chef, monitor inventory, place orders, and ensure recipes and standards meet USPH regulations.

You will guide onboard culinary teams, develop menus around Residents’ preferences, train staff, and maintain par stocks while aligning with events calendar and safety policies.

Qualifications

• Degree in Hospitality Management or related field; preferred
• Certification in Sanitation and Public Health required
• Minimum of 3 years relevant experience on a luxury cruise ship; English fluency essential
• One additional language (German, French, Italian, Spanish) preferred

Responsibilities

• Lead and supervise galley operations across multiple outlets including fine dining, In-Room-Dining, and cafes.
• Ensure food preparation follows established recipes and standards; taste and adjust as needed.
• Monitor inventory, place orders, and manage par stocks; maintain HACCP, SMS, and USPH compliance.
• Coach and mentor staff; onboard training and recruitment support; ensure safety procedures are followed.

Skills

Fluent English

Leadership

Computer literacy

Education

Degree in Hospitality Management or related field

Certification in Sanitation and Public Health

Tools

Word

Excel

Outlook

Job description

Chef de Cuisine

Title Chef de Cuisine Category Careers , Galley , Onboard

The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It's the ultimate way to work and travel all in one.

The Chef de Cuisine (French & European) is to manage multiple cuisine galleys and is responsible for monitoring and ensuring that Company standard operating procedures are met for all areas that directly report to him/her. This position works closely with the Executive Sous Chef to track the galley’s inventory, place orders, monitor equipment maintenance and condition, and ensure that the assigned galley operates in accordance with Public Health (USPH) regulations.

OPERATIONAL MANAGEMENT

Galley Operations

• Manage multiple outlets including but not limited to: fine dining restaurant, In-Room-Dining, all day dining café, Call-a-Chef, functions, special requests.


• Complete daily walk-through with the Executive Sous Chef


• Create menus based on Residents’ preferences.


• Ensure all food is prepared according to the established recipes at all times


• Taste all food to ensure correct preparation.


• Continually reference the F&B events calendar to ensure proper planning in galley operation.


• Ensure proper planning and preparation for future events


• Ensure recipes are regularly updated and photos are posted for all culinary and F&B personnel


• Organize and execute food tasting for service staff when new menu items are introduced


• Assist with the development and maintenance of appropriate par stocks for food products and equipment based on current needs and upcoming functions


• Communicate with the Executive Sous Chef regarding all culinary matters.

Resident and Guest Services

• Acknowledge Residents’ preferences and ensure all changes are communicated to the team


• Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards. Conduct regular operational trainings.


• Continuously review the operation and make recommendations to enhance the product; follow up and resolve Resident and Guest issues; conduct regular in-depth inspections of all operational areas; Submit AVOs and ICANs; follow up on ICANs relevant to the division

General

• Take charge of new hires onboarding, provide tour of working areas, introduction to the team, follow up on new hire on-the-job training plan, review thoroughly job description with new hire and assist in their integration into the team


• Develop, monitor and achieve company, department and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings


• Continue own education by staying abreast of trends and sharing this information with the team.


• Contribute to the development of the onboard product and our commitment to "bringing the destination alive" by creating and delivering events and experiences for Residents and Guests


• Ensure the Time & Attendance Policy (ILO #180) is adhered to, and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates


• Ensure all areas are maintained in accordance with Company Policies, Public Health (HACCP), Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required


• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required

FINANCIAL MANAGEMENT

• Adhere to the hotel operating and revenue budgets


• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage


• Monitor overtime and ensure team members are scheduled according to operational needs

LEADERSHIP SKILLS

All Leaders are expected to demonstrate the specific behaviors detailed below.

• Lead by example using a fair and transparent, hands-on management style; be highly visible and approachable to Residents, Guests, and Crew


• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.


• Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards


• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.


• Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.


• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams success.


• Demonstrates self‑awareness, recognizes and manages emotions, and builds positive working relationships.


• Remain flexible, open and curious to new ideas, adapts quickly and positively to change; fosters meaningful and insightful innovation.


• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.


• Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships.

SKILLS & ABILITIES

• Able to read, write and speak fluently in English


• Degree in Hospitality Management or related field preferred


• Certification in Sanitation and Public Health required


• Minimum of 3 year’s relevant experience on a luxury cruise ship, in a private country club or similar, luxury hotel or resort


• One additional language (German, French, Italian, Spanish) preferred


• Good computer skills to include Word, Excel and Outlook


• Broad knowledge of French, European and American Michelin standard cuisine essential

Knowledge of beverage products and the ability to pair wines with cuisine.

• Solid knowledge in modern plating techniques and presentations


• Understanding of butcher operations (specification guidelines for meat, fish, seafood, and poultry)


• Experience implementing new food concepts and menus


• Basic knowledge in Molecular Cuisine preferred.


• Knowledge of baking and pastry procedures

PHYSICAL CONDITIONS

• Ability to work seven (7) days a week for an extended period, including day or night, weekends and holidays.


• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship and may include the repetitive motion of bending, climbing, going up and down the stairs and lifting up to 23 kilograms.


• All Team members must be physically able to participate in emergency life‑saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.


• Work within different temperature changes – indoors to outdoors.


• Ability to pass STCW safety course.


• Able to live harmoniously in close quarters.

Along with worldwide travel opportunities, The World offers many other benefits. Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state-of-the-art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities. In addition, we have the most generous Tuition Reimbursement Program in the industry.

At The World we are one team, always passionate and caring and supporting one another in mutual respect. We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent.