Cruise Ship Executive Chef: Culinary Leader & Mentor

Royal Caribbean International; Miami (FL); On-site; USD 120,000 - 160,000; Full time

Job summary

Royal Caribbean International is seeking an Executive Sous Chef to oversee all culinary operations aboard the vessel, guiding a team of chefs and supervisors, and ensuring the highest standards of quality and service. You will manage schedules, training, and cost control while maintaining compliance with The Royal Way, USPH, HACCP, and related safety policies.

A strong background in luxury hospitality and crew dining is essential.

Qualifications

• Chef apprenticeship or equivalency
• 8–10 years culinary and managerial experience in 4/5 star venues
• References from former employers required
• Ability to read/interpret and demonstrate recipes for basic meat, fish, sauces and sides
• Knowledge of advanced cooking methods (braise, sauté, broil, grill) and knife skills
• Extensive knowledge of food handling procedures per public health standards
• Knowledge of USPH requirements preferred
• Ability to manage headcount and control costs
• Strong communication with crew and guests

Responsibilities

• Directs overall culinary function and staffing onboard
• Maintains quality and cost within budget across all outlets
• Oversees culinary training and development
• Ensures compliance with Culinary Standards, USPH, HACCP
• Plans itineraries and coordinates with other departments
• Leads specialty culinary events onboard and audits improvements

Skills

Leadership

Cost control

Food safety

USPH knowledge

Communication

Staff management

Kitchen operations

Education

Bachelor's degree in hospitality management or related field

Culinary apprenticeship/certification

Tools

Excel

Word

PowerPoint

Job description

Royal Caribbean International is seeking an Executive Sous Chef to oversee all culinary operations aboard the vessel, guiding a team of chefs and supervisors, and ensuring the highest standards of quality and service. You will manage schedules, training, and cost control while maintaining compliance with The Royal Way, USPH, HACCP, and related safety policies.

A strong background in luxury hospitality and crew dining is essential.