Development Chef - Pastry

The Gig:

We're on the hunt for an epic human to join our Virgin Voyage's Fleet Experience Team as our fabulous and newest Development Chef - Pastry. This impactful role is for a serious foodie that while focused on pastry, also likes to be involved in all of our (award winning) recipes onboard our lavish Lady Ships.

Sound like you? Dive on deeper into the full recipe below and bring your own flare to the kitchen!

This gig is based at VVHQ - our swanky Virgin Voyages Head Office in Plantation, FL where we follow a hybrid work environment. We can't wait to 'sea' you in person during our Collaboration Days, Tuesdays, Wednesdays, and Thursdays, while you enjoy Mondays and Fridays' as remote days.
 

What You'll Be Up To:

Culinary

• To assist the Director of culinary in creating recipes, menus, develop restaurant concepts, and assist in implementing such menus and recipes in the operation.

• To work with the Corporate Chef and Director of Culinary, New Build Team and Administration Procurement Team on the ongoing assessment, development and replacement of new and existing recipe and menu programs.

• To assist with the planning and coordinating of all onboard menus for all food outlets including giving direction on concepts, catering layouts, operational flow and set up, culinary standards, as well as catering menus and presentations with the team, outside consultants and partners for all restaurants and food service areas.

• To assist and guide the Corporate and onboard Galley Management, providing menus and recipes to run the on-board culinary operation efficiently within the given budget parameters and guidelines.

• Responsible for maintaining the quality and reliability of products and services. Is to provide front line culinary resources and support. This support should include training and follow up regarding the execution of our client’s philosophy, achieving desired food cost targets, and meeting food quality guidelines. Regular inspections and tests of products are to be executed to determine if a product conforms to and is suitable according to expectations.

• Needs to be on top of the latest food and dining trends and be ahead of the trend drivers and competitors, drive innovation and design for the future. Is to effectively gather information outside the company in order to stay current with industry practices and standards.

• Is to have solid experience in culinary management, menu creation, managing larger teams, implementing successful programs and start-ups.

• Is to be a great leader to motivate and inspire the team of chefs we will be working with.

• To directly supervise and train the Galley Management and Galley Personnel to accomplish established goals. Perform shipboard visits and audits on board all Virgin Voyages vessels.

• To ensure the finest operation and overall guest experience on board.

• Is responsible to provide the utmost quality of service according to the exigencies contracted by Virgin Voyages

• To assist with the creation and implementation of the special menus for charters, traditional holidays, world cruises, new vessel inaugural cruises and sales/marketing events. Evaluate all new items and quantities to be ordered.

• - Generate recipes, procedures, and complete specifications to ensure consistent execution of menus and products according to established brand standards.

• - May need to develop and adjust additional menus to cater to special diets and their requirements, food values, vegetarian menus, children’s menus, First mates, Leaders and Crew.

• - To assist with the planning and production of the season based on Itinerary.

Purchasing/Suppliers/Warehouse (MIA & BCN):

• Must be fully familiar with the Meat, Fish and Seafood Program as well as all specifications of fresh produce and dry items contracted with our vendors (portion control, specifications and awarded brands).

• Must be familiar with the procurement plans for each vessel/season.

• Take the appropriate decisions and actions when replacements for missing food items are immediately needed.

Operations:

• Assists Director of Culinary in the execution of all new recipes and menu implementations or any other projects that need assistance

• Supervise existing menu cycles an