Executive Chef - Explora Journeys

JOB PURPOSE

An exciting opportunity exists for a world class Executive Chef to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Executive Chef is to assist the Senior Executive Chef in maintaining an efficient operation of all food production areas by constantly analyzing the quality and cost of food production.

KEY ACCOUNTABILITIES

• The Executive Chef visits daily all food preparation areas and does food tasting to ensure quality and standards are up to Company standards;

• The Executive Chef meets daily with the Executive Sous Chef, Sous Chef and the Chef de Partie to forecast food production and discuss the daily schedule;

• The Executive Chef constantly communicates with the Restaurant Operations Manager to verify Guest’s food acceptance and special requests;

• The Executive Chef keeps in direct communication with the F&B Controller/Provision Master to manage the weekly inventory and manage the list of non-moving and fast-moving items to take necessary measures;

• The Executive Chef ensures that food preparation follows Company recipes and USPH\Internal Health standards;

• The Executive Chef controls the cleanliness of all food preparation areas, conducts PH inspections and USPH\Internal Health standards pre-port arrival inspections;

• The Executive Chef participates in meetings and keeps the General Manager/F&B Manager informed of any problems arising and affecting the operation to provide a fast and effective solution;

• The Executive Chef at the end of each cruise, in conjunction with the F&B Controller, the Provision Master, and the F&B Manager, elaborate the food order for the next loading according to Company Standards.

QUALIFICATIONS (skills, competencies, experience)

• 15 years of experience in the culinary field of luxury hotels and cruise line brands. 

• Minimum 5 years of experience as Executive Chef in a luxury hospitality establishment or upscale cruise line.

• Excellent understanding of food specifications, including but not limited to USDA meat standards and grading.

• Professional Hotel School with Certificate & Diploma, Culinary Art bachelor’s or master degree is preferred, HACCP or USPH certification.

• Fluent in oral and written English, knowledge of any other language among Italian, Spanish, French, German, Portuguese is a plus;

• Safety-driven understands and respects rules. Proactive and accountable for his/her safety behavior promoting sustainability;

• Ability to work in a harmonious, productive team environment;

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook;

• Excellent management skills and problem solving;

• Excellent communication skills and stress tolerance.

VISA REQUIREMENTS (if any)

• Possess a valid passport and when possible a seaman book copy.