Shipboard Executive Chef - Lead Luxury Yacht Dining

fourseasons; Miami (FL); On-site; USD 140,000 - 190,000; Full time

Benefits offered by this job

Competitive Salary

Excellent Training and Development

Complimentary Employee Meals

Complimentary Dry Cleaning for Uniform

Job summary

Four Seasons Yacht onboard seeks an experienced Executive Chef to lead and deliver exceptional culinary experiences across all dining venues, including restaurants, bars, lounges, and crew areas. You will mentor the culinary team and partner with senior leadership to drive strategic menus and hygiene standards.

Ideal candidates bring 7–10 years of progressive culinary activity, 5–7 years at executive chef level, and a background in luxury hospitality.

Qualifications

• A degree in Hospitality Management is preferred but not required.
• Certifications in Culinary Arts, Food & Beverage Management, or Food Safety are highly desirable.
• Minimum of 7–10 years of progressive culinary experience, including 5–7 years at Executive Chef level.
• Shipboard experience is preferred but not mandatory.
• Strong leadership, strategic planning, and operational execution with excellent English communication.

Responsibilities

• Deliver exceptional food quality and service while leading, mentoring, and developing the culinary team.
• Collaborate with the Yacht's GM, Director of Food & Beverage, and Restaurant Manager to create concepts, manage budgets, and uphold high standards.
• Oversee culinary offerings across dining venues including restaurants, bars, lounges, in-suite dining, stewarding, and crew dining areas.

Skills

Leadership

Culinary Arts

Food & Beverage Management

English Proficiency

Education

Hospitality Management degree

Job description

Four Seasons Yacht onboard seeks an experienced Executive Chef to lead and deliver exceptional culinary experiences across all dining venues, including restaurants, bars, lounges, and crew areas. You will mentor the culinary team and partner with senior leadership to drive strategic menus and hygiene standards.

Ideal candidates bring 7–10 years of progressive culinary activity, 5–7 years at executive chef level, and a background in luxury hospitality.