Chef de Cuisine- Disney Cruise Line

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Disney-Cruise-Line-logoPosition 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


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