Holland America Line

Operates cruise ships to global destinations

Executive Chef

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeNew York, NY, USANo salary listed

About the Job

Requirements

At least 10 years of experience in a five-star or higher hotel, cruise ship, or high-profile restaurant performing similar functions.
At least 7 years of supervisory experience, preferably in a multinational setting, with a demonstrated ability to provide orientation and training.
Experience in a high-volume operation serving at least 1,000 meals per service.
Certification from an accredited advanced food safety program.
Extensive knowledge of VSP is preferred.
Extensive knowledge of kitchen machinery and knife safety.
Experience working in all major culinary brigade stations, with extensive knowledge in a designated station.
Working knowledge of computers and ability to navigate a variety of software programs.
Ability to effectively read, write, and speak English.
A degree from an accredited culinary college or university is required.

Responsibilities

Direct and oversee all food preparation and service functions onboard, ensuring food served to guests and crew meets the highest quality standards.
Comply with company policy regarding waste separation and environmental compliance.
Conduct regular departmental training on food waste separation and environmental compliance under Global HESS policies.
Oversee waste management, analyze food waste reports, and notify the Food and Beverage Director of issues.
Adhere to, use, and track Meal Count.
Implement food handling and cleaning procedures in accordance with USPH standards; follow company HACCP procedures, establish training for galley personnel, and ensure they can answer questions during USPH inspections.
Prepare food according to standards and quality established by the Marine Hotel Department.
Implement new menus, standards, and procedures established by the Corporate Marine Department; oversee existing menu cycles and ensure the galley brigade follows them, and ensure outlets are set according to the Corporate Culinary Department.
Direct, supervise, train, and oversee the conduct of kitchen-operation employees.
Support the development of cooks in the apprenticeship program and identify galley personnel for future courses.
Follow the training program for new hires to familiarize them with ship operations and culinary procedures, and ensure new Executive Sous Chefs and Sous Chefs receive familiarization training.
Prepare or assign employee work schedules according to kitchen-organization guidelines.
Work with the Food and Beverage Director and Provision Master to prepare orders for the quantity and quality of provisions taken aboard at ports, and maintain company par-stock levels.
Prepare and control daily supplies required for menus, ensuring appropriate quantities and avoiding shortages that affect galley operations.
Meet food-cost targets within the assigned budget.
Execute, implement, and supervise maintenance and cleaning procedures in kitchen areas to maintain their appearance and condition.
Report malfunctioning equipment or furnishings needing repair or refurbishment to the appropriate departments and Food and Beverage Director, and follow up to ensure completion.
Prepare reports as requested or required by the Corporate Marine Department, Hotel Manager, or Food and Beverage Director.
Create a kitchen environment that supports productivity and responsibility for producing safe, wholesome, high-quality, attractive food for passengers and crew; discipline galley personnel according to proper procedures.
Maintain a visible management presence during meal hours in restaurants and dining rooms, ensure efficient food operations and high food quality for guests and crew, and take corrective action when needed.
Perform other job-related functions as assigned.
Build a strong team and foster collaboration.
Manage high-volume and fine-dining teams; perform culinary tasks and guide and mentor other culinarians.
Represent the corporate brand onboard, supporting company goals and brand direction.
Demonstrate business acumen and financial responsibility.
Work closely with other department heads in guest service and other areas.
Perform assigned health, environmental, safety, and security responsibilities.

Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew.

Comply with company policy regarding waste separation and environmental compliance.
Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues.
Adherence, usage and tracking of Meal Count.
Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections.
Overall preparation of food according to the standards and quality established by Marine Hotel Department.
Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department.
Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.
Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.
Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.
Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.
In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels.
Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation
Meets targets of food costs within given budget.
Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion.
Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director.
Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures.
Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary.
Perform other job related functions as assigned.

General Responsibilities

Builds a strong team and fosters collaboration.
Multi-tasking all round culinarian and leader.
Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians.
Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
Demonstrates strong business acumen and financial responsibility.
Works closely with other department heads in guest service and other areas.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Experience in high volume operation of at least 1,000 meals per service.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Working knowledge of computers and the ability to navigate within a variety of software programs.
Ability to effectively read, write and speak English.
Degree from accredited culinary college or university.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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