Job Description

This position is on – site in our Royal Caribbean Headquarters 1050 Miami

Journey with us!  Combine your career goals and sense of adventure by joining our exciting team of employees. Royal Caribbean Group is pleased to offer a competitive compensation and benefits package, and excellent career development opportunities, each offering unique ways to explore the world.

The Royal Caribbean Group’s Celebrity Culinary Operations Team has an exciting career opportunity for a full Senior Manager, Corporate Executive Chef of Operations reporting to the Senior Director, Culinary Operations.

Position Summary

The Brand Corporate Executive Chef plays a critical role in accelerating culinary innovation at Celebrity Cruises around the globe. This leader will be accountable for providing functional leadership and support in the Celebrity culinary operation to ensure the highest level of guest satisfaction in all areas. This includes supporting the development of all company standards and ensuring they are being adhered to in daily operations. Brand Corporate Executive Chef, will work cross-functionally and collaboratively with Menu product development team, New Build, Consumer Insights Experts, supply chain and others to bring traffic-driving innovation from idea to culinary “Celebrity Standard” for hand-off to the fleet. This position will also be the product owner for the GROW program (Guaranteed Reduction of Waste) celebrity signature waste and sustainability program. The Brand Corporate Executive Chef, reports to the Director of Culinary.

Essential Duties and Responsibilities

• Leads ideation, culinary design, and “Celebrity Culinary Standard” development to deliver the best food at sea.  
• Coaches a team of Chefs to around the fleet, by collaborating closely with a team of L&D leaders around the Fleet, to understand the unique needs of their ship and deliver an innovation pipeline with culinary expertise.
• Develops an ecosystem of internal and external Subject Matter Experts to bring creative stimulus to the innovation process.
• Pioneers new agile design and innovation processes and methodologies to speed up the pace and success of innovation, including evolution of a rapid testing model to gain early learning on innovation viability.
• Considers Galley operations, team member capability and equipment capability throughout the innovation design process to enable Galley-level execution excellence. 
• Creates a broader team environment that encourages open communication and sharing of ideas.
• Responsible for all galley design for existing ships as well as new builds.
• Oversight and maintenance of all fleet recipes and culinary SOP.
• Responsible for oversight of traveling chefs direct reports, project list and scheduling.
• Oversight of test kitchen operations.
• Dotted line reporting from fleet Executive Chefs.
• Fleet Executive Chef scheduling.
• Responsible for all culinary photography, media and video
• Travels as requested by F&B leadership
• All onboard culinary training.
• Oversee culinary aspects of all groups and charters.
• Creation an oversight of special menus within the fleet.
• New culinary initiative and concept development
• Oversees crew food program.
• Is responsible for all culinary capital, shipboard equipment and budgets related thereto.
• Attends designated food and equipment shows as approved by VP of Food and Beverage.
• Leads culinary taskforce assignments as needed.
• Leads and manages the Global Culinary Demonstrations and Activations in Designated Marketing events.
• Is the point of contact for new equipment innovation.

Performs other duties as required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualifications and Education

• 10 years culinary management experience preferably in a high volume, 4 or 5 star resort, cruise line, hotel and restaurant.
• 2 years multi-unit culinary management experience.
• Bachelor’s degree in culinary arts or related education and/or certification is preferable but not necessary.
• To successfully adhere to the responsibilities stated, this individual must be prepared to travel as needed, appx 10-25% of the time.

Knowledge and Skills

• Must be highly motivated, accomplishing tasks quickly and accurately.
• Ability to write reports which are clear and concise, outlining solutions and recommendation of actions.
• Must have excellent business acumen, and excellent organization skills.
• Must have significant computer skills on Microsoft applications.
• Must possess excellent interpersonal skills to communicate with all levels of employees.
• Analytical thinking is a plus.

Financial / Quantitative Responsibilities

Directly responsibility for managing the operations that achieve targeted, profitability, as well as the full fleet food cost of over 250M+ annually.

Working Conditions

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. The environment includes office location, and /or moving inside/outside the office. Responsibilities include traveling between numerous offices.  A high noise level is possible if visiting shipboard or offsite locations.

We know there's a lot to consider. As you go through the application process, our recruiters will be glad to provide guidance, and more relevant details to answer any additional questions. Thank you again for your interest in Royal Caribbean Group.

It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. Royal Caribbean Group and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.

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