Executive Chef (Immediate Start)

HX Expeditions; United States; Remote; USD 110,000 - 170,000; Full time

Job summary

HX Expeditions is seeking an Executive Chef to lead the culinary operation onboard. You will report to the Hotel Manager, directing the galley and service teams to deliver exceptional dining experiences for guests and crew while maintaining safety, quality, and cost controls.

You will mentor and develop a diverse crew, drive menu planning for voyages, ensure health regulations are met, and uphold HX standards in a fast-paced marine environment.

Qualifications

• 1 year experience as Executive Chef or similar on-board cruise or Expedition vessels
• Fluent in English (written and verbal)
• Knowledge of Vessel Sanitation Program (VSP) regulations and procedures
• Experience managing large, multicultural teams
• Ability to adapt to a fast-paced, changing working environment
• Familiar with public health requirements per ship protocols

Responsibilities

• Ensure a high level of organization, service, nutrition, and guest/crew satisfaction onboard
• Oversee food delivery, quality, and presentation at buffets and restaurants
• Ensure all Food Services are available and checked prior to opening
• Daily menu briefing with the galley team
• Hold or attend the daily menu briefing with restaurant team
• Ensure recipes are followed and production aligns with occupancy
• Review daily food waste program and manage costs within budget
• Plan the menu layout for the next voyage and act on feedback with improvements

Skills

Executive leadership

Fluent English

VSP knowledge

Budget management

Cruise ship operations

Multicultural team mgmt

Job description

We have an exciting opportunity at HX for an Executive Chef to join our team.

As part of the core Hotel Management Team, you will report directly to the Hotel Manager and lead the culinary operation onboard.

In this role, you will be accountable for delivering exceptional dining experiences for guests and crew, whilst ensuring that all culinary operations are carried out efficiently, safely, and to the highest standards.

You will act as a role model and leader for the future, fostering an inclusive and supportive team culture, coaching and developing your team to achieve excellence.

If you are passionate about creating outstanding dining experiences and thrive in a dynamic environment, we would love to hear from you.

Duties and Responsibilities:

• Ensures a high-level of organization, service, nutrition, and complete guest/crew satisfaction onboard.
• Oversee the food delivery, quality, and presentation at the buffets and restaurants
• Ensure all Food Services are available and checked prior to opening in the respective areas
• Daily menu briefing with the galley team
• Hold or attend the daily menu briefing (plate presentation) with the restaurant team
• Ensure all recipes are followed and production is in line with guest and crew occupancy
• Review daily food waste program
• Separation and disposal of waste/ garbage according to company procedures
• Ensure that the daily food and operating cost is within budget
• Reduce food waste where possible and ensure it is recorded accordingly (FIFO)
• Review Orders with the Hotel Controller to ensure all requirements are filled and onboard Stock value is kept to a minimum and to minimize local or last minute purchases
• Attend and check all incoming food deliveries on loading day.
• Ensure all allergies can be accommodated for the next voyage
• Plan the menu layout for the following voyage. Review guest and crew feedback and implement improvements.
• Ensure that all galley crew is fully trained in VSP and any other public health requirements

Qualifications / Skills

• 1 years experience as Executive Chef or similar on-board cruise or Expedition vessels
• Full understanding of the HX product
• Must be fluent in English written and verbally
• Outstanding knowledge of Vessel Sanitation Program regulations and procedures
• Must be able to adapt to a fast pace changing working environment.
• Must be familiar with all Public Health requirements as per VSP and ships protocols
• Experience of managing large, multicultural teams
• Knowledge of general office practices, procedures and equipment
• Ability to prioritize tasks and work independently
• Strong organizational, interpersonal and communication skills
• Ability to interact with senior-level management and owner representatives.