Traveling Executive Chef (Crew / Shipboard)

SUMMARY:
Azamara is seeking an innovative, passionate, detail oriented, and organized Traveling Executive Chef to help evolve and propel our team during a time of exciting growth.

ABOUT AZAMARA:
Azamara is a global premium cruise line that inspires curious and passionate travelers to spend more time exploring the world with us on our immersive cruises. We offer our guests a world class experience onboard and while visiting destinations around the world.

WHY YOU SHOULD WORK FOR AZAMARA:​​​​

• Be part of a growing and transformative company
• Work with a multicultural, global team of inspired professionals who believe in:
  • CURIOSITY that makes us more open minded, empathetic, better problem solvers, and more self-aware.
  • SUSTAINABILITY that supports a world where blue meets green.
  • INTEGRITY that drives us to do the right thing even when no one is watching.
  • ACCOUNTABILITY that supports empowerment and ownership for results.
  • PASSION – it’s part of our DNA!

WHO YOU ARE:

• Engaging, and friendly; a natural relationship builder and organizer.
• You have a good grasp of time management.
• You love what Azamara is about and feel energized talking about our organization and what it has to offer.
• You’re the one knocking on your supervisor’s (virtual) door rather than waiting for help.
• You are a good communicator and a great listener.
• You have a knack for coming up with creative solutions to challenging problems.
• You thrive in a flexible work environment and value the support and companionship that comes from being part of a high-performing team.

WHAT YOU WILL BE DOING: (Job Duties)
The Traveling Executive Chef has a pivotal role in the execution of the culinary strategy at Azamara Cruises. With focus and collaboration on product development, culinary SOPs and recruitment, the Traveling Executive Chef will monitor, evaluate, and support the fleet in their ability to consistently deliver our culinary proposition to both our guests and crew.
Creating, updating, and maintaining training programs, including revision sessions, will be key in ensuring the fleet maintains the skillset within the culinary team. The Travelling Executive Chef will monitor fleet performance as they travel from ship to ship, or to the office when required, and maintain constant communications with the on-board Executive Chefs so that any concerns can be discussed, and best practices shared. The individual within this role will make the most of his or her time by planning ship visits in advance, ensuring that each visit has a series of goals to achieve, evaluating the onboard operation, and determining appropriate next steps.

Supporting product sampling in various markets, playing an integral role in menu launches, conducting benchmarking research and collaborating in other key F&B development projects are also key facets of this role.

WHAT WE LOOK FOR: (Requirements)

• Service experience in world class hotels, resorts, and/or cruise ships.
• Background in menu development, product execution, and end-to-end culinary project management.
• Familiarity with MXP inventory management.

• Minimum of five to seven years as an Executive Chef in multi-venue operations, with a focus on high-end cuisine catering to an international clientele.
• Culinary certification, Certified Master Chef, or Certified Executive Chef designation required.
• Certificate in VSP Training, Food Hygiene Certificates and/or other Food handling certificates required.
• Demonstrated experience leading a diverse workforce.
• Efficient time management is a must, along with the ability to manage working hours effectively, whilst maintaining strong communications with colleagues across the fleet and the corporate office.
• Training, development, and career advancement of team members.
• Experience in food cost management, adherence to and exceeding budgeted requirements and inventory control with key stakeholder management.
• Ability to communicate tactfully and effectively with guests, department heads and crew members to foresee and resolve problems and negotiate resolutions.
• Knowledge of the principles and processes involved in business and organizational planning, coordination, and execution.
• Strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
• Ability to lead by example in areas including, but not limited to: high-end service standards, guest interaction, problem resolution and cross-department collaboration.
• Ability to navigate inventory software as well as programs within the MS Office Suite.

Key Responsibilities by Competency

Food Cost & Safety:

• Monitor USPH standards in all areas of food preparation including service and storage areas. Conducts regular simulated USPH and unannounced inspections.
• Monitor and support food costs for all vessels. Assists the Executive Chefs and Inventory Managers by providing cost saving support materials focusing on related raw costs, replaceable and disposable stock standards within company specifications.
• Support and monitor the culinary operation on food costs performance of galley and crew cooks to determine if established company standards are met.

Sustainability:

• Guides ships to ensure and manage proper food rotation and par levels are set to reduce potential spoilage.
• Conduct regular workstation spot checks whilst on board to convey to the onboard management and supervisory teams the importance of doing so, in order to ensure items are correctly stored to minimize deterioration and waste.

Quality Control:

• Ensure Executive Chefs uphold all company policies, procedures and standards with daily inspections and spot checks.
• Conduct quality control inspections of all aspects of food preparation on each vessel, including yield and butcher tests.
• Support and train the on-board teams to correctly spot check food quality on the pier prior to and during loading, overseeing that proper reporting on specifications compliance is done.

Galley & Restaurant Operations:

• Ensure that food preparation crewmembers receive a complete familiarization and specific position training per established training regimen by keeping a training register covering the ships’ teams.
• Creates and/or reviews schedules that follow the priorities of the operation, including crew training, product development and menu launches.
• Provide Executive Chefs with menus and recipe cards. Trains culinary staff in new menu cycles or dishes, demonstrating the correct standards required and ensuring the team are fully aware of them.
• Make recommendations for on-board food and beverage operational improvements.
• Assume the responsibilities of the on-board Executive Chef, as needed, to gain an understanding of the ship’s food operation and preparation crew.
• Build and maintain supplier relationships.

Leadership:

• Stay “above the line” and accept ownership for achieving results in all areas of accountability including, ratings, revenue, expenses, USPH, Workplace Safety and Crew Satisfaction.
• Inspire teams through encouragement and recognition of outstanding performance.
• Resolve conflict with fact-based communication.
• Foster team unity and inspires commitment to Azamara Cruises.
• Convey the importance of every single team member, ensuring they are aware of the contribution they make to the guest experience and the overall vacation experience for our guests on board.
• Collaborate, lead by example, and display integrity in their approach to the team, our guests, and the overall operation.
• Maintain open and effective communication channels with on board F&B leaderships along with key stakeholders in the corporate office.
• Create a climate of trust and mutual respect by both providing and being able to receive constructive feedback.
• Executive Chef uniform must be worn during food service hours while onboard the vessels.

Brand Management:

• Is a role model for others and serves as a positive ambassador of Azamara Cruises.
• Exhibit professional leadership presence, positive energy, and passion in all situations.
• Provide restaurant (and bar staff when required) with detailed specifications, photographs, and descriptions of dishes along with correct presentation standards.
• Ensure Azamara standards are executed consistently by food preparation personnel who follow company-approved recipes ensuring the presentation of all food items are as outlined in recipe manuals and photographs.
• Maintain a strong knowledge of and clearly displays our brand standards, holding teams accountable for always executing against them.
• Ensure the teams are well trained and capable of consistently delivering against the approved standards.
• Maintain the importance of ensuring all guest-facing communication is professional and on brand.
• Bring out the best in his/her team through authenticity, care, and humility.

Talent:

• Mentor, develop, and provide on-the-job training to direct reports to strengthen their current performance and prepare them for future advancement.
• Monitor and guide division performance using individual and division KPIs.
• Provide ongoing and helpful performance feedback, taking appropriate action to improve performance where necessary.
• Promote and participate in developing cross-training programs.
• Accurately identify talent and follows the company’s pipeline and promotions processes to support the advancement of team members.

Physical & Language Requirements

• All shipboard employees 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.
• While performing the duties of this job, the employee 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 employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees 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.

Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards