Position Title: Chef de Cuisine
Average Contract Length: 4 months on/2 months off
Minimum Hours Per Week : 70 hours per week
Monthly Pay: $4000-5000 USD-Candidate experience considered
Berthing: Single
Travel: DCL organizes and pays for travel
Top 8 responsibilities:
• Responsible for leading a culinary team consisting of 14-25 crew made up of
Commis Chef through Junior Sous Chef
• Monitor production and service levels daily by interacting with guests and crew
• Organize, coordinate and run line service each evening serving up to 1,400 guests; 2 dinner seating’s per night
• Organize, coordinate and run line service for breakfast, lunch and production in assigned area of responsibility
• Oversee proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
• Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis
• Meet or exceed Disney Cruise Line and VSP requirements in area of responsibility; prepare and lead culinary team through external inspections with United States Public Health
• Interact with guests and Food & Beverage leadership to gauge overall guest dining experience; assist in handling and resolving guest recovery needs as necessary
Job Responsibilities • Follow company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
• Responsible for meeting food cost budgets and targets as set by the Food
Manager onboard
• Responsible for ordering stores for assigned area of responsibility by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
• Inventory control (par levels turn over and replenishment)
• Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
• Facilitate staff meetings
• Responsibilities include buffet , a la carte, production and/or line service
• Provide leadership for all direct reports; Responsibilities include, but are not limited to:
Managing personnel files
Conducting performance reviews, including discipline as needed
Ensuring Maritime Labor Convention (MLC) compliance
Monitoring STAR time keeping system and making necessary corrections
Onboard training, new hire and ongoing training
Crew development
Crew recognition and communication
Required/Desired Experience,
Qualifications, Education, Licenses:
• Minimum four years recent experience in a leadership position within a 4 -5 star hotel or restaurant overseeing a high volume culinary operation
• Demonstrated career progression within the culinary field
• Certified working Chef or equivalent degree in Culinary Arts
• Proven working knowledge of food and beverage products, services, and equipment
• Ability to calculate and control cost potentials/projections and understand the impact on overall budget
• Ability to propose, write and implement high quality menus based on themed and seasonal availability
• Ability to write and cost recipes and train the team to execute them at the highest standards
• Ability to take ownership and lead culinary team within assigned area of responsibility
• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
• Demonstrated leadership and ability to successfully manage multi-functional and diverse areas
• Able to work under pressure of tight timeframes, deadlines and dollar goals
• Strong written and verbal communication skills
• Good time management and organizational skills
• College degree in Culinary Arts, preferred
