Executive Chef — Lead Global Galley, Travel the World

princess cruise line; New York (NY); Presencial; USD 90.000 - 150.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary

Single cabin

Travel to ship

Onboard benefits

Learning & development

Travel opportunities

Inclusive work environment

Descripción de la vacante

Princess Cruises is seeking an Executive Chef to lead all onboard culinary operations within the Galley. You will oversee menu execution, quality control, and the delivery of exceptional guest service aboard our ships.

With a minimum of ten years in large-volume hotel or cruise culinary operations and at least three years in senior leadership, you’ll mentor teams, manage budgets, and ensure safety and sanitation standards across outlets.

Formación

• Minimum of ten years in large-volume hotel or culinary operations, with cruise ship experience preferred.
• At least three years in Executive Chef or similar leadership roles.
• Fluent in English, both verbal and written.

Responsabilidades

• Oversee all onboard culinary operations and Galley management during voyages.
• Ensure menu execution and product quality across all food outlets.
• Handle passenger complaints related to menu delivery with timely recovery.
• Maintain professional appearance and uphold sanitation standards.
• Lead and train culinary teams and provide clear direction under pressure.
• Monitor costs, budgets, and inventory to meet targets.
• Collaborate with hotel operations to ensure production and journaled delivery.
• Mentor staff and communicate company updates and strategies.

Conocimientos

Culinary leadership

Quality control

Guest service mindset

Cost control

Team coaching

English fluency

Educación

Culinary degree or equivalent apprenticeship

Descripción del empleo

Princess Cruises is seeking an Executive Chef to lead all onboard culinary operations within the Galley. You will oversee menu execution, quality control, and the delivery of exceptional guest service aboard our ships.

With a minimum of ten years in large-volume hotel or cruise culinary operations and at least three years in senior leadership, you’ll mentor teams, manage budgets, and ensure safety and sanitation standards across outlets.