Join a dynamic team onboard a cruise line as a Chef de Cuisine, providing leadership in a high-volume culinary environment.
Responsibilities include overseeing galley operations, ensuring food quality and safety, managing food costs, inventory, and equipment maintenance, and training crew members.
Lead and develop culinary staff, conduct performance reviews, and ensure compliance with maritime and company standards.
Qualifications include 4+ years of leadership in a busy hotel or restaurant, culinary certification or equivalent, strong knowledge of food and beverage operations, and excellent communication skills.
This is a shipboard role offering year-round benefits, requiring willingness to live and work at sea, follow safety protocols, and work in a multicultural environment. Candidates must have valid travel documents, pass medical and background checks, and adhere to drug-free policies.