Chef De Partie

Celebrity Cruises; Miami (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Celebrity Cruises seeks an experienced Chef de Partie to lead a kitchen station aboard our luxury ships, ensuring every dish meets our high standards of quality, presentation, and consistency with a dedicated culinary team.

You will oversee daily production, follow recipes, support tastings and special requests, monitor waste, coach junior staff, and collaborate with shipboard and corporate leadership to deliver exceptional dining.

Qualifications

• Minimum 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment.
• Culinary school degree required.
• Strong leadership and organizational skills in a multicultural and fast-paced environment.
• Excellent communication, problem-solving, and interpersonal skills.
• Proven ability to coach and support team members while maintaining high performance standards.
• Strong understanding of guest service excellence and quality assurance principles.
• Knowledge of inventory management, cost control, and basic accounting practices.
• Ability to prepare reports and maintain effective working relationships with shipboard and corporate leadership.
• Fluent English communication skills, both verbal and written.

Responsibilities

• Oversee daily food production within assigned kitchen sections, ensuring consistency in taste, quality, and presentation.
• Follow company recipes, preparation methods, and culinary standards with precision.
• Support food tastings, special requests, and service presentations as required.
• Monitor production levels and recommend improvements to enhance efficiency and reduce waste.
• Maintain complete readiness to support multiple kitchen areas when operational needs require.

Skills

Leadership

Communication

Problem solving

Interpersonal skills

Coaching

Cost control

Inventory management

Education

Culinary school degree

Job description

Bring your culinary expertise to Celebrity Cruises and take ownership of a key role in delivering exceptional dining experiences at sea. As a Chef de Partie, you'll oversee your assigned kitchen section, ensuring every dish meets our high standards of quality, presentation, and consistency while working alongside a talented and passionate culinary team.

QUALIFICATIONS AND EDUCATION

• Minimum 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment, including at least 2 years as a Chef de Partie. Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership and organizational skills in a multicultural and fast-paced environment.
• Excellent communication, problem-solving, and interpersonal skills.
• Proven ability to coach and support team members while maintaining high performance standards.
• Strong understanding of guest service excellence and quality assurance principles.
• Knowledge of inventory management, cost control, and basic accounting practices.
• Ability to prepare reports and maintain effective working relationships with shipboard and corporate leadership.
• Fluent English communication skills, both verbal and written.

Mastering Your Culinary Station

• Oversee daily food production within assigned kitchen sections, ensuring consistency in taste, quality, and presentation.
• Follow company recipes, preparation methods, and culinary standards with precision.
• Support food tastings, special requests, and service presentations as required.
• Monitor production levels and recommend improvements to enhance efficiency and reduce waste.
• Maintain complete readiness to support multiple kitchen areas when operational needs require.

Delivering Quality Every Day

• Ensure compliance with HACCP procedures, Public Health regulations, and company food safety standards.
• Maintain clean, organized, and inspection-ready work areas at all times.
• Verify requisitions and deliveries, reporting discrepancies promptly.
• Conduct regular checks to ensure proper storage, labeling, and handling of products.
• Uphold the highest standards of sanitation, hygiene, and professionalism.

Supporting Team Success

• Coordinate daily assignments and assist in supervising team members within your section.
• Provide guidance, support, and coaching to help maintain culinary standards.
• Monitor workstation performance to ensure quality, productivity, and service expectations are achieved.
• Promote teamwork, collaboration, and a positive work environment.
• Lead by example through accountability, professionalism, and attention to detail.

Managing Resources Responsibly

• Support inventory control and cost-management initiatives within assigned areas.
• Ensure products and supplies are used efficiently to minimize waste.
• Conduct workstation spot checks to ensure proper storage and product utilization.
• Assist with operational records, requisitions, and reporting requirements.
• Contribute to maintaining departmental performance and financial goals.