RESPONSIBILITIES

• Lead a culinary team of 12-20 crew members, ensuring guest satisfaction and operational performance.
• Partner with Executive Sous Chef to manage a multicultural brigade in a fast-paced kitchen environment.
• Monitor sanitation laws, policies, and ensure compliance with USPH standards through partnership with Galley Stewarding.

REQUIREMENTS

• Minimum 4 years of relevant experience in high-volume kitchen environments. (Shipboard experience is a plus.)
• Two years of formal culinary training and a culinary school degree required.
• Proficiency in all kitchen stations and in safe food handling, HACCP, and USPH standards.
• Excellent management skills in a multicultural environment, including communication, problem-solving, and decision-making.