This position is on - site in our Royal Caribbean Headquarters 1050The Royal Caribbean Group's Celebrity F&B team has an exciting career opportunity for a full-time Lead, Chef Development & Operations reporting to our Director, Culinary Development.
Position Summary This position is responsible for providing functional leadership and support in the Celebrity onboard 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 as well as concept development, culinary strategy and input of all culinary design, innovation and food cost control.
Essential Duties & Responsibilities- Manage all culinary creation, culinary concept development and ideation.
- Responsible for waste management programs, all aspects including but not limited to data upkeep, tracking and waste reduction solutions and guidelines.
- Lead in the identification, design, development, creation, and testing of product prototypes.
- Collaborate with chefs across the fleet to create recipes that can scale up for both limited introductions and fleet product launches, guest, crew and island food and support.
- Lead the development of raw materials with procurement and finished goods.
- Manage scale-up trials of products and partners with ship leadership to train on any new processes.
- Work closely with culinary directors on new products and technical characteristics and troubleshoot ingredient performance through gold standard evaluations.
- Manage numerous development projects simultaneously.
- Creatively solve technical problems in a rapid, efficient manner.
- Assist in pipeline prioritization and technical assessment of future innovation projects and ideas.
- Collaborate with Product Development, Food & Beverage leaders, and operations in the innovation product development process of all types of products and cuisines.
- Develop menu items to eliminate slow moving inventory and other continuous improvement projects.
- Plays a key role with Gold Standard evaluations and look for non-conformities and alert procurement.
- Write detailed recipes and SOPs, documents, and perform costing analysis with all new recipes.
- Manages the day-to-day activities in the Test Kitchen along with coordinating any food tastings and products.
- Responsible for all culinary photography, media and video
- All onboard culinary training for new concepts and SOPs.
- New culinary initiative and concept development
- 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. Traveling as requested by VP, FB ops.
- 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 of culinary management experience, preferably in a high volume, 4- or 5-star resort, cruise line, hotel or restaurant.
- 2 years' multi-unit experience culinary management experience is preferred.
- 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 10-15% 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 possess excellent interpersonal skills to communicate with all levels of employees. Analytical thinking is a plus.
Financial Responsibilities- Direct responsibility for leading new concepts creation and menu development that achieve targeted profitability as well as the full fleet food cost of over 250M+ annually.
Working ConditionsThe physical demands described here are representative of those requirements employees must meet to perform the essential functions of this job with or without reasonable accommodation. While performing job functions the employee is regularly required to sit, stand, write, review and type reports, compile data, operate a pc, communicate, listen, and assess information. The employee may move about the office complex, may travel to other office locations and may lift, push, pull or move 10 - 15 pounds. Visual requirements include distant, close and color vision, and ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. The environment includes work inside/outside the office.
Ability to read and comprehend instructions, correspondence and memos. Ability to communicate effectively with various departments within the organization, both shipboard and shore side. Excellent interpersonal skills. Ability to build, challenge and develop a high caliber team both shoreside and shipboard.
Travel up to 25% of the time. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. The environment includes work inside/outside the office, travel to other offices, possibly travel domestic and international, and work in shipboard functions. A high noise level is possible if visiting shipboard.
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.
