Culinary Development, Planning, and Brand Experience Director

Oversees an array of culinary operations, including menu engineering, developing new-build brand initiatives, staying abreast of market trends to develop new products and enhance current ones, and ensuring that the products meet safety and quality standards. Entrusted with the responsibility of designing and implementing prelaunch galley systems, layouts, workflows, and equipment to ensure optimal functionality, compliance with relevant regulations and construction standards, and efficiency for new builds, refurbishments, and startup ventures.

Essential Functions: 

• Research and Development: Responsible for pioneering and creating new culinary concepts, dishes, and techniques by researching ingredients, experimenting with flavors, and striving to push culinary boundaries. Additionally, work closely with cross-functional teams to identify the requirements and preferences of guests and apply this data to develop novel products while staying within budget constraints. Stay informed on market trends by monitoring food industry reports, attending trade shows, networking with culinary professionals, leverage social media and exploring emerging ingredients and techniques.
• Galley design and construction: Collaboration and coordination with the new build team to ensure galley configuration focus on an ergonomic design with a well-defined workflow, ample counter space, quality equipment, and accessible storage for food and utensils. Ensure galley design complies with rigorous VSP construction guidelines and safety regulations, considering factors such as proper sanitation, facilitating easy-to-clean surfaces, preventing cross-contamination, good lighting, handwashing, ventilation, and safety. Point of contact for new builds, dry dock galley construction, and regulatory standards.
• Menu Development: Creating and refining the menu by the restaurant's concept and target audience by considering trends, feedback, and market. Work closely with culinary management to ensure the consistency and efficient execution of menu items in the galley.
• Recipe formation, quality control, and testing: Generating innovative and distinctive recipe ideas that align with cuisine style, performing multiple iterations of testing to refine recipes, and balancing the cost of ingredients to ensure recipes adhere to budgetary constraints while maintaining quality. 
• Product optimization: Responsible for Maintaining comprehensive documentation of all data, identifying potential areas for improvement, and optimizing production strategies and processes to increase efficiency while upholding product excellence. Conduct regular operational inspections through calls or visits to ships in the fleet to ensure the set standards are always maintained.
• Support & collaboration: Creating a harmonious workplace by demonstrating adaptability, receptiveness to feedback, and the ability to adjust to evolving situations while cultivating a work environment that promotes collaboration and achieving collective success. Assist shipboard leadership in efficiently executing operational compliance with diverse regulatory obligations and maritime policy.
• Food safety: Plays a crucial role in maintaining the health and well-being of guests and team members by ensuring that food safety standards are consistently met and exceeded. Implementing regulatory food safety principles to identify and control potential hazards in the food production process and developing protocols for responding to food safety incidents and emergencies.

Qualifications:

• Bachelor's Degree in Culinary Arts or Hospitality Management
• 15+ Years solid background in culinary arts, food production, kitchen management
• Cruise operations or large hotel environment preferred

Knowledge, Skills and Abilities:

• In-depth knowledge of culinary arts, including advanced understanding of various cuisines, cooking techniques, and food presentation
• Comprehensive knowledge of food safety regulations, HACCP principles, and maintains a commitment to ensuring a safe and sanitary kitchen environment
• Strong understanding of menu planning, development, and optimization, with the ability to create innovative and appealing culinary offerings that align with market trends and organizational goals
• Strategic thinking and planning skills to align culinary operations with overall business objectives, anticipating industry trends and adapting operations accordingly
• Possesses excellent communication skills, both written and verbal, to effectively convey culinary concepts, provide clear instructions, and build strong relationships with both internal teams and external stakeholders
• Must be proactive, self-motivated, and work well under pressure
• Demonstrated leadership c