Chef Tournant

Celebrity Cruises; Miami (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Celebrity Cruises is seeking a Chef de Partie to lead a specific kitchen section aboard its ship, ensuring dishes meet the highest standards of taste, presentation, and consistency. You will work with a talented galley team to deliver guest-focused dining experiences while advancing your culinary career at sea.

The role emphasizes strong leadership, meticulous communication, and strict adherence to HACCP and quality controls, with opportunities to mentor junior cooks and support multi-station

Qualifications

• 5+ years in upscale hotel, resort, cruise ship, or banquets (2+ years as Chef Tournant).
• Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership in multicultural, fast-paced environments.
• Excellent communication, problem-solving, and decision-making abilities.
• Proven coaching and development of team members.
• Knowledge of guest service standards and quality assurance.
• Knowledge of inventory management, cost control, and basic accounting.

Responsibilities

• Oversee food preparation and production in assigned kitchen sections with consistency.
• Follow company recipes and culinary standards while maintaining efficiency.
• Support tastings, special requests, and show plate presentations.
• Manage production levels, improve workflow, and reduce waste.
• Provide cross-kitchen support as needed.

Skills

Leadership

Communication

Coaching

Problem-solving

Quality assurance

Guest service standards

Cost control

Reporting

Education

Culinary school degree

Job description

Bring creativity, precision, and passion to the kitchen with Celebrity Cruises. As a Chef de Partie, you'll oversee your assigned culinary section, ensuring every dish is prepared to the highest standards of quality, consistency, and presentation. Working alongside a talented team, you'll help create memorable dining experiences for guests from around the world while growing your culinary career at sea.

QUALIFICATIONS AND EDUCATION

• Minimum 5 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting environment, including at least 2 years as a Chef Tournant. Shipboard experience preferred.
• Culinary school degree required.
• Strong leadership skills in a multicultural and fast-paced environment.
• Excellent communication, problem-solving, and decision-making abilities.
• Proven experience in coaching and developing team members.
• Strong understanding of guest service standards and quality assurance practices.
• Knowledge of inventory management, cost control, and basic accounting principles.
• Ability to prepare reports and maintain positive working relationships with shipboard and corporate leadership.

Culinary Excellence & Food Production

• Oversee food preparation and production within assigned kitchen sections, ensuring consistency in taste, quality, and presentation.
• Follow company recipes and culinary standards while maintaining operational efficiency.
• Support food tastings, special requests, and show plate presentations as required.
• Manage production levels and identify opportunities to improve workflow and reduce waste.
• Provide support across multiple kitchen areas as operational needs require.

Food Safety & Quality Standards

• Ensure compliance with HACCP procedures, Public Health regulations, and company food safety standards.
• Maintain inspection-ready workstations and uphold sanitation and hygiene requirements.
• Verify food requisitions and deliveries, reporting discrepancies promptly.
• Conduct regular workstation checks to ensure proper storage, handling, and product rotation.
• Promote a culture of safety, cleanliness, and operational excellence.

Team Support & Operational Success

• Coordinate daily assignments and supervise team members within assigned production areas.
• Provide coaching, guidance, and ongoing support to maintain high performance standards.
• Monitor workstation productivity and quality levels throughout service.
• Support staffing recommendations and workforce planning initiatives.
• Lead by example through professionalism, teamwork, and accountability.

Cost Awareness & Inventory Control

• Support cost-control initiatives through proper use of products, supplies, and equipment.
• Monitor inventory levels and assist with accurate requisition planning.
• Help minimize waste through effective storage, handling, and stock management practices.
• Review operational records and support departmental reporting requirements.