Executive Chef

Scenic Group (Scenic / Emerald Cruises); United States; Remote; USD 90,000 - 150,000; Full time

Job summary

Scenic Group (Scenic / Emerald Cruises) seeks an Executive Chef to lead the galley, ensuring flawless daily operations, quality show plates, and guest-centered service.

You will train staff, manage menus and recipes, monitor stock and costs, and uphold safety standards onboard a multicultural crew. Fluency in English and a formal culinary credential are required.

Qualifications

• Chef apprenticeship or culinary schooling is required.
• Minimum 2 years’ experience as executive chef in a 4* or 5* galley operation.
• Chef or Master Chef certificate.
• Excellent English (spoken and written).
• HACCP knowledge is essential.
• Strong computer skills and budgeting knowledge.
• Experience with ordering and inventory management.
• Team player with strong leadership capacity.
• Self-organized, disciplined and reliable.
• Good problem-solving skills.
• Able to conduct trainings.
• Stress tolerance.
• Familiarity with a multicultural onboard environment.
• Eye for excellent food presentation.

Responsibilities

• Overall responsible for smooth, organized galley operation.
• Involve in daily operations and cover stations as needed.
• Provide professional service at assigned workstations.
• Welcome guests in restaurant or public areas.
• Maintain company SOPs for galley operations.
• Be present during peak hours and meetings.
• Disseminate information within team and other departments.
• Prepare staff duty schedules per labor laws.
• Retain knowledge of menus and recipes; ensure mise en place.
• Manage mise en place, stock, and cost targets; drive improvements.
• Conduct regular galley trainings.
• Show plate preparation for daily briefings and menu presentations.
• Meet guest dietary needs and offer alternatives.
• Monitor quality and quantity of crew meals; supervise inventory.
• Evaluate galley team with executive sous chef; provide feedback.
• Daily quality checks and safety compliance per HACCP.

Skills

Chef apprenticeship

4*/5* galley experience

Chef/Master Chef certificate

English proficiency

HACCP knowledge

budgeting skills

inventory management

leadership

training ability

problem solving

stress tolerance

multicultural environment

food presentation

Education

Chef apprenticeship

Culinary schooling

Master Chef certificate

Job description

Executive Chef

Requirements

• Have a Chef apprenticeship or culinary schooling
• Min. 2 years’ experience in a 4* or 5* galley operation as an executive chef
• Chef or Master Chef certificate
• Highly proficient in spoken and written English
• Excellent knowledge of HACCP
• Strong computer skills and budgetary knowledge
• Experience in ordering and inventory
• Team-player and strong leadership skills
• Self-organized, disciplined, and reliable
• Good problem-solving skills
• Able to conduct trainings
• Stress tolerant
• Familiar with a multicultural working environment
• Have an eye for excellent food presentation

Role and Responsibilities

• Overall responsible for a smooth and organized operation within the galley
• Active involvement in daily operations, including taking overall any station if needed
• Provide professional and courteous service at designated workstations in accordance with company standards and procedures
• Welcome and greet guests when in the restaurant or in any public area
• Always be up to date with company standard operating procedures, particularly for the galley department, and ensure implementation
• Be present during peak working hours (preparation, service, meetings)
• Distribute information within the team as well as to other departments
• Prepare duty schedules in accordance with relevant labour legislation
• Retain full knowledge of food menus and recipes
• Ensure proper setup and “mise en place”
• Control “mise en place” sheets of each station
• Ensure quality and quantity of crew food following company standards
• Conduct frequent training sessions for the galley department
• Ensure timely preparation of show plates for the daily menu briefing and conduct menu briefings with the restaurant team
• Perform menu presentations to guests
• Attend and conduct cooking demonstrations for guests
• Be aware of guest's specific needs and dietary requirements and recommend suitable alternatives
• Ensure proper stock handling, including reaching cost targets and implement necessary improvements if needed
• Evaluate the galley team with the assistance of the executive sous chef and provide feedback, including performance enhancing action plans if necessary
• Conducti daily quality checks
• Conduct regular briefings and meetings ensuring smooth information flow for the crew and participate in head of department meetings conducted by the hotel manager
• Responsible for the monthly inventories, purchase orders including equipment items, and delivery control
• Support and encourage talented crewmembers suggesting career steps, following the company HR operating standards
• Ensure a proper welcome and introduction of new joining crewmembers
• Responsible for ensuring and maintaining cleanliness front and back of house according to HACCP and safety regulations, including monitoring compliance with legal requirements
• Inform front office manager about any menu changes in good time
• Ensure a proper handover between all shifts
• Take an active role in creating a positive work environment between all departments onboard
• Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
• Handle guest complaints and inform the hotel manager if needed
• Keep a record/list of breakage and monitor costs of breakage and damage, notifying the hotel manager if necessary
• Ensure correct handling of all equipment, machinery, and chemicals
• Prepare and monitor the department's vacation planning in accordance with the ships general vacation plan
• Ensure the galley department has a full understanding of their designated safety roles, duties, and in-port-manning
• Report any potential safety hazards
• Review cruise questionnaires and ratings, implement action plans and follow up after every cruise

Side Tasks

• Participate in scheduled trainings, briefings, and meetings
• Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
• Participate in all safety drills and ensure solid knowledge of designated safety role
• Assist other departments as per Supervisor's instructions