Chef de Cuisine for Disney Cruise Line

About the role

Lead a culinary team within a high-volume cruise line operation. This role involves managing a team of 14 to 25 crew members, ranging from Commis Chef through Sous Chef, and overseeing all aspects of food production and service across multiple dining venues serving up to 1,400 guests daily.

• Key responsibilities
• Lead a culinary team of 14 to 25 crew members, ranging from Commis Chef through Sous Chef

Prioritize, coordinate, and run line service each evening serving up to 1,400 guests across 2 seatings, as well as oversee breakfast, lunch, and production services (buffet, à la carte, production, and line service)

Supervise daily production and service levels by directly interacting with guests and crew

Coordinate accurate menu preparation for all allergy and special dietary requirements, ensuring training and preparation adhere strictly to company guidelines

Meet and exceed Disney Cruise Line and Vessel Sanitation Program (VSP) standards, and lead your team through weekly internal inspections and external inspections with United States Public Health (USPH)

• Maintain responsibility for meeting food cost budgets and financial targets established by the onboard Food Manager
• Order provisions for your assigned area using the Materials Management System (MMS) electronic ordering system for up to 3,000 meals daily
• Manage inventory levels, including par levels, turnover, and replenishment
• Handle direct report personnel files, conduct performance reviews, and implement disciplinary actions as needed

Facilitate staff meetings, deliver onboard training (both new hire and ongoing), support crew development, and lead crew recognition and communication initiatives

About you

Minimum 3 years of recent experience in a leadership position within a comparable cruise line, or a 4-to-5-star hotel/restaurant, coordinating a high-volume culinary operation

• Certified working Chef degree in Culinary Arts
• Ship experience is required
• Demonstrated career progression within the culinary field
• Solid understanding of food and beverage products, services, and equipment
• Ability to calculate and control cost potentials/projections and understand their impact on the overall budget
• Ability to propose, write, and implement high-quality menus based on themed concepts and seasonal availability
• Ability to write and cost recipes, and train the team to execute them to the highest standards
• Proven leadership with the ability to successfully manage multi-functional and diverse teams
• Ability to work effectively under pressure, tight timeframes, strict deadlines, and clear dollar goals