Position Summary

The Corporate Executive Chef is a senior leadership role responsible for overseeing culinary operations across the fleet. This role focuses on culinary standards, menu development, procurement, quality control, and mentoring shipboard Executive Chefs and galley teams. The Corporate Executive Chef ensures consistent, high-quality food experiences, operational efficiency, and compliance with all hygiene and safety regulations while aligning culinary operations with company strategy.

Essential Duties and Responsibilities

Operational

• Provide strategic oversight of all culinary operations across the fleet, ensuring compliance with company standards, policies, and SOPs.
• Develop, implement, and maintain culinary standards, SOPs, and quality benchmarks for all ships.
• Conduct regular audits, inspections, and evaluations of galley operations to ensure compliance, consistency, and high guest satisfaction.
• Oversee procurement, inventory management, and cost control, maintaining quality standards while optimizing budgets.
• Mentor, coach, and support shipboard Executive Chefs and culinary teams, enhancing leadership skills and operational performance.
• Develop and implement training programs for galley teams and departmental leaders to maintain consistent service and culinary excellence.
• Collaborate with other departments and shore-side management to align culinary operations with overall guest experience and operational strategy.
• Analyze performance metrics (guest satisfaction, KPIs, cost efficiency) and recommend strategic action plansfor improvement.
• Ensure strict compliance with health, safety, and hygiene regulations (HACCP, local and company standards) across all ships.
• Oversee menu planning, recipe standardization, and guest dining experiences, ensuring creativity, consistency, and alignment with brand positioning.
• Review and act upon guest feedback, culinary ratings, and operational reports to drive continuous improvement.
• Establish and maintain strong relationships with suppliers, ensuring high-quality products, cost-effectiveness, and reliability.
• Provide input on talent development, recruitment, and retention strategies for galley teams across the fleet.
• Represent the culinary department in operational meetings, audits, and with external stakeholders as needed.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Monitor costs, KPIs, and guest ratings, implementing improvements when needed.
• Review monthly inventories and purchase orders.

Safety Responsibilities

• Enforce a safe and sanitary environment for all guests and crew members onboard.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety training as required.

Other Duties and Responsibilities

• As assigned and instructed by Head of River Operations and Shore Side Teams.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Proficient in spoken and written English.
• Excellent knowledge of HACCP and food safety standards.
• Strong computer skills and budgetary knowledge.
• Experience in ordering, inventory management, and cost control.
• Team player with strong leadership and mentoring skills.
• Self-organized, disciplined, and reliable.
• Able to conduct trainings and coaching sessions.
• Stress-tolerant and adaptable.
• Familiar with a multicultural working environment.
• Keen eye for presentation and culinary excellence.
• Strong problem-solving and complaint management skills.

Preferred

• Knowledge of additional language, preferably German.

Required computer skills:

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.
• Knowledge of onboard operating programs.

Education / experience / certifications:

• Previous experience as a Executive Chef, preferably on a cruise ship operations.
• Hotel, catering management, or hospitality qualification is an advantage.
• Extensive knowledge of HACCP, hygiene, and safety regulations.
• Proven expertise in procurement, budgeting, and cost management in a multi-unit environment.
• Strong leadership and mentoring skills, with experience developing high-performing teams.
• Strategic thinking, analytical, and problem-solving abilities.
• Experience in budgeting, ordering, and inventory management.
• Proven leadership and problem-solving abilities.
• Strong people management skills.
• Detail-oriented with high standards.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills.
• Ability to interact with senior-level management and owner representatives.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.