Executive Chef - Shipboard Culinary Leader

Royal Caribbean International; Miami (FL); On-site; USD 120,000 - 180,000; Full time

Job summary

Royal Caribbean International is seeking an Executive Chef to direct all culinary and related activities across shipboard operations. You will oversee scheduling, training, budgeting, and quality control to deliver exceptional dining experiences for guests.

The role requires extensive leadership, a culinary background in high-volume settings, and strong knowledge of USPH/HACCP standards. You will mentor staff, drive cost efficiencies, and coordinate with management to enhance guest satisfaction.

Qualifications

• Bachelor’s degree in hospitality management or related field or international equivalent.
• CEC certification or equivalent preferred.
• 8–10 years cooking experience with a managerial background in high-end food service.

Responsibilities

• Directs the overall culinary function onboard the vessel and optimizes staffing.
• Oversees training and development, mentoring staff, and succession planning.
• Maintains food cost at reasonable levels while upholding standards.
• Ensures compliance with USPH, HACCP, and other safety standards.
• Oversees all culinary presentations and special events onboard.
• Maintains hygiene and safety; conducts regular inspections and audits.
• Review schedules, guest requirements, and itinerary changes with ship management.

Skills

Crew leadership

Menu planning

Budgeting

USPH & HACCP

Food safety

Communication

Staff development

Education

Bachelor’s degree in hospitality management

CEC Certification or equivalent

Tools

Excel

Word

PowerPoint

Job description

Royal Caribbean International is seeking an Executive Chef to direct all culinary and related activities across shipboard operations. You will oversee scheduling, training, budgeting, and quality control to deliver exceptional dining experiences for guests.

The role requires extensive leadership, a culinary background in high-volume settings, and strong knowledge of USPH/HACCP standards. You will mentor staff, drive cost efficiencies, and coordinate with management to enhance guest satisfaction.