Holland America Line

Operates cruise ships to global destinations

Executive Chef de Cuisine

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeNew York, NY, USANo salary listed

About the Job

Requirements

A formal degree in food management from a recognized international culinary institution is required.
Proof of continuing education through certificates or letters of participation in specialized courses is required.
Strong command of English, including writing skills, is required.
At least 5 years of experience in a supervisory position and at least 2 years of experience in a similar position are required.
Thorough knowledge of public health and sanitation regulations and procedures is required.
Thorough knowledge of food preparation, presentation, and preservation procedures is required.
Thorough knowledge of menu construction and engineering is required.
Ability to conduct training sessions and demonstrations with authority in front of crew is required.
Ability to coordinate and implement work schedules according to business level is required.
Ability to interpret and implement company work rules fluently is required.

Responsibilities

Plan and direct all food preparation and culinary activities aboard the assigned vessel.
Maintain and develop high standards of cuisine and food, buffet, and event presentation.
Ensure company-approved recipes and presentations are followed and supervised, including portion control.
Adhere to approved menu cycles and modify menus when required based on product availability while maintaining high-quality standards and offerings.
Reduce food wastage.
Ensure approved guest-feeding budgets are followed and communicate authorized explanations when budgets are exceeded.
Oversee the performance and training of subordinates and individuals involved in onboard food service.
Ensure promotions and career advancements follow established procedures and succession-planning policy.
Estimate daily food requirements and staffing needs for smooth operations.
Attend menu briefings in all dining venues.
Personally conduct scheduled galley tours according to approved cruise layout and procedures.
Track overtime for supervised personnel in compliance with the CBA and MLC 2006, periodically assess T&A (Fidelio), and take corrective and preventive action to meet regulatory and financial goals.
Plan the cruise layout in collaboration with the Hotel Director and authorized heads of department.
Supervise procurement, receipt, inventory, and inventory control of food items; check fresh produce quality on delivery and follow up on discrepancy reports.
Ensure food orders are placed in coordination with the Provision Master and Hotel Director, considering consumption history and storage schedules.
Arrange comment-card meetings with Chief de Cuisine staff for cooks.
Minimize breakage in the galley and scullery.
Implement and control areas of responsibility under existing and new standard operating procedures.
Ensure company uniform and personal-hygiene policies are followed.
Maintain and oversee departmental vacation schedules in consultation with the onboard crew purser and Hotel Director.
Ensure cooks’ training is current in accordance with MLC 2006.
Place galley equipment orders through the Provision Master and maintain equipment and arrange necessary repairs.
Respond efficiently and accurately to guest complaints and feedback with corrective action, acknowledge positive feedback, and recommend guests for positive-reinforcement policy.
Supervise administration conducted by the Sous-Chef and use the role’s efficiencies to limit administrative work and maximize guest contact.
Ensure compliance with sanitation and public-health regulations under the latest VSP manuals, including Canadian, Brazilian, US, and other public-health regulations applicable to the itinerary.
Interact regularly with guests, including table-side introductions on formal and chef-dinner evenings and social interaction according to the onboard guest-activity schedule.

Desired Qualifications

Cruise ship experience is preferred.
Knowledge of cruise ship catering operations is preferred.

Management of all shipboard food preparation and execution of menus ensuring that the line’s high culinary standards are maintained within the budgetary limitations established, as per company policy.

The Exe. Chef de Cuisine plays a crucial role in satisfying the guests experience onboard the vessel. The quality of the product relies wholeheartedly on the decisions the Chef de Cuisine makes when it comes to presentation and execution of the recipes and menus provided. The Chef also has strict guidelines to follow in regards to food costs and budgetary requirements. Training plays a vital part of the Chef de Cuisine’s daily tasks as he relies on his team to execute the product in order to provide the guest with an ultimate vacation experience.

Reporting relationships:
The Exe Chef de Cuisine reports directly to the Hotel Director.

Position has 49/62 professional level reports depending on the class of vessel.

Responsible for the overall planning and directing of all food preparation and culinary activities on board the assigned vessel.
Ensures that a high standard of cuisine and food/buffet/event presentation is maintained and developed.
Ensures that all company approved recipes and presentations are adhered to and supervised accordingly. [This includes portion control]
Responsible for adhering to all approved menu’s cycles and modifying menus [if required] based on product availability to meet with the same high quality standards and offerings.
Responsible for wastage reduction.
Ensures that approved guest feeding budgets are adhered to. [Responsible for proper authorized communication when instances occur if budgets are exceeded] - valid explanations in BR.
Responsible for the overall performance and training of all subordinates and individuals involved in food service on board.
Ensures that promotions & career advances are dealt with in accordance to established procedures. [Succession plan policy]
Responsible for estimating food requirements and manning needed for conducting a smooth operation on a daily basis.
Attends all menu briefing in all dining venues.
Responsible for personally executing all scheduled galley tours as per approved cruise layout and procedures.
Responsible to track overtime for all entitled personnel in his/her supervision in compliance with the CBA and MLC 2006 and assess T&A [Fidelio] periodically to ensure that rectifying and preventive actions are taken to comply with regulations and meet the financial goal (ILO/Overtime)
Planning the cruise layout in collaboration with Hotel Director and authorized HOD’s.
General supervision of procurement, receipt, inventory and inventory control of all food items. [Ensures the quality of Fresh produce is checked on delivery] – Follow up on discrepancy reports.
Ensures that food orders are placed in accordance with Provision Master and Hotel.
Director, considering consumption history and storing schedules.
Arranges comment card meetings with CDC’s for all cooks.
Ensures that breakage is minimized in galley and scullery.
Ensure the correct implementation and control to manage all areas of responsibility as per existing and new SOP’s.
Ensures that company guidelines for uniform and personal hygiene policies are followed.
Maintains and oversees vacation schedules for the department, in close consultation with the on board crew purser and Hotel Director.
Ensures that all cooks’ trainings are updated in accordance with MLC 2006.
Responsible for placing all galley equipment orders via the Provision Master and responsible for maintaining and repairs needed.
Respond efficiently and accurately to guest complaints and feedback with corrective actions. This includes the acknowledgement and appreciation of positive guest feedback. [Recommend guests for positive reinforcement policy]
Ensures the general supervision of the administration conducted by the Sous-Chef and utilizing / maintaining the efficiencies gained by this position to ensure that limited time is spent for administrative work and the maximum amount of time in guest contact.
Overall responsible for complying with sanitation [CDC] regulations in accordance to the latest VSP manuals. This includes complying with public health regulations that adheres to Canadian PH regulation, Brazilian PH regulations, US PH regulations and all other public health regulations stipulated for the specific itinerary.
Maintain a positive and professional approach with coworkers and guests.
Ensures regular interaction with guests. Including, but not limited to, table side introductions on formal and chef dinner evenings and social interaction as per planned on board guest activity schedule.

Education:

Formal degree in food management from a recognized International culinary institution.
Proof of continuing education translated in certificates or letter of participation in specialized courses.
Strong command of the English language combined with writing skills.

Experience:

5+ Years experience in supervisory position. 2+ Years experience in similar position. Cruise ship experience preferred.

Knowledge, Skills & Abilities:

Preferred knowledge of cruise ship catering operation
Thorough knowledge of Public Health and Sanitation's regulations and procedures.
Thorough knowledge of food preparation, presentation and preservation procedures.
Thorough knowledge of menu construction/engineering.
Ability to conduct training sessions and demonstrations authority in front of crew.
Ability to co-ordinate and implement work schedules according to business level.
Fluent in interpreting and implementing company work rules.

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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