Chef de Cuisine (Shipboard)

POSITION SUMMARY The Chef de Cuisine (CDC) is responsible for delivering high-quality, excellent food preparation in the Galley onboard The Ritz-Carlton Yacht Collection. This position provides overall leadership in the assigned Galley operation and ensures that the Galley operates in accordance with the Company's Standard Operating Procedures and food safety procedures, and that all Public Health Standards are upheld. The Chef de Cuisine ensures that all workstations are clean at all times and set up correctly for a successful culinary operation and guest experience, and regularly engages with guests throughout the Yacht, hosting culinary workshops and events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality, and Environmental standards.

• Responsible for the assigned Galley operations, including food safety, creativity, cleanliness, time management, repair and maintenance, employee management, training, coaching, and execution. • Responsible for producing and maintaining the expected level of food quality in the assigned Galley. • Supervises product delivery in the Galley, ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentation as the minimum standard. • Ensures that the production, preparation, set-up, and presentation of the food is completed on time and is of the highest quality at all times. • Assists direct reports with daily menus, scheduling, and food inventory. • Leads the Culinary team during the Executive Sous Chef's absence. • Ensures excellent cooperation and partnership with the Restaurant Manager and Maître D', and discusses operational issues and menu briefings on a daily basis; drives improvements and an awareness of the why at every opportunity with both front-of-house and heart-of-house team members. • Ensures correct procedures when disposing of garbage and demonstrates cost and quality awareness, striving to reduce breakage and wastage. • Adheres to and ensures compliance with all Public Health, Safety, and Environmental Regulations and all guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. • Oversees inventory control and approves purchase orders and requisitions with a quality and cost-in-mind approach. • Monitors guest satisfaction on a daily basis and takes ownership of immediately resolving guest concerns. • Completes daily reports for the Executive Sous Chef regarding outlet operations, observations, feedback, defaults, and repair request orders issued, constantly striving to deliver the highest quality guest experience at every opportunity. • Assists the Executive Sous Chef in preparing requisitions for all catering equipment to ensure a productive culinary operation. • Maintains full knowledge of all menu items, recipes, methods of production, and presentation standards, taking a Train-the-Trainer approach in cascading this knowledge to the team. • Engages with guests throughout the voyage and plans, prepares, and executes culinary workshops and events, such as scenography, in partnership with Food & Beverage and Hotel Operations. • Models and holds others accountable for promoting the Gold Standards, respect, and fair treatment. • Ensures the daily execution of Line-up in accordance with company standards and Brand Guidelines. • Sets the department's expectations for desired behavior, knowledge, and skill levels. • Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promotes an environment where everyone is valued and included. • Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization.

• Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to the position. • Minimum of five years of experience at an international five-star restaurant, with a minimum of two years in a Chef de Cuisine or similar role. • Superior Public Health knowledge and experience specifically related to USPH and HACCP. • Strong product knowledge of Food & Beverage consumables, durables, and equipment items required to operate cruise catering operations. • Must be proficient in all stations in the Galley. • Must have strong customer service and public speaking skills. • Ability to work in a fast-paced, hot environment. • Demonstrates superior knife skills. PHYSICAL REQUIREMENTS While performing the duties of this job, the Lady or Gentleman is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to fifty (50) pounds. COMMUNICATION All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.