Shipboard Executive Chef – High-Volume Culinary Leader

The Walt Disney Company; Denver (CO); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Major Medical Coverage

Short & Long-term Disability

Life Insurance

Retirement Savings Plan Option

Job summary

Disney Cruise Line is seeking a Chef de Cuisine (CDC) to lead the galley and hotel stores aboard a ship. You will coordinate all food offerings, supervise crew, and ensure culinary standards across service lines. You will train crew, manage costs, and maintain safety and quality in a demanding, high-volume environment.

You will report to the Assistant Manager Food Operations and operate at an officer level onboard, with responsibilities spanning menu development, production, and staff leadership.

Qualifications

• 4+ years leading a high-volume culinary operation onboard ships.
• Shipboard experience required.
• Demonstrated career progression within the culinary field.
• Strong knowledge of food & beverage products, services and equipment.
• Write and cost menus and train the team to high standards.
• Lead and develop culinary staff across multiple areas.

Responsibilities

• Follow recipe guidelines, plate presentation and audits.
• Meet food cost budgets and targets set by the Food Manager onboard.
• Order stores via MMS for up to 3,000 meals daily.
• Inventory control, par levels turnover and replenishment.
• Monitor equipment handling and report maintenance needs.
• Organize staff meetings and oversee training.
• Lead for buffet, a la carte, production and line service.
• Provide leadership for direct reports and crew development.

Skills

Shipboard leadership

Culinary leadership

Menu planning

Cost control

High-volume kitchen

Crew development

Safety compliance

Education

Certified working Chef or equivalent

Culinary Arts degree, college degree preferred

Job description

Disney Cruise Line is seeking a Chef de Cuisine (CDC) to lead the galley and hotel stores aboard a ship. You will coordinate all food offerings, supervise crew, and ensure culinary standards across service lines. You will train crew, manage costs, and maintain safety and quality in a demanding, high-volume environment.

You will report to the Assistant Manager Food Operations and operate at an officer level onboard, with responsibilities spanning menu development, production, and staff leadership.