Manager, Executive Chef Development and Operations

Journey with us! Combine your career goals and sense of adventure by joining our exciting team of employees. Royal Caribbean Group is pleased to offer a competitive compensation and benefits package, and excellent career development opportunities, each offering unique ways to explore the world.

 

The Royal Caribbean Group’s Celebrity Cruises brand has an exciting career opportunity for a full time Manager, Executive Chef Development and Operations on the Hotel Operations Team reporting to the Sr. Director, Culinary Operations.

 

This position will work on-site in Miami, Florida

 

Position Summary:

 

This position is responsible for providing functional leadership and support in the Celebrity onboard culinary operation to ensure the highest level of guest satisfaction in all areas. This includes supporting the development of all company standards and ensuring they are being adhered to in daily operations as well as concept development, culinary strategy and oversight of all culinary design, innovation and food cost control. 

 

Essential Duties and Responsibilities:

 

• Responsible for all culinary creation, culinary concept development and ideation. 
• Responsible for GROW program, all aspects including but not limited to data upkeep, tracking and waste reduction solutions and guidelines.  
• Participate in the identification, design, development, creation, and testing of product prototypes.
• Collaborate with chefs across the fleet to create recipes that can scale up for both limited introductions and fleet product launches, guest, crew and island food and support.
• Develop rapid prototypes to explore with consumers in real time environments.
• Help support the development of raw materials with procurement and finished goods.
• Manage scale-up trials of products and partner with ship leadership to train on any new processes.
• Work closely with Sr Director Culinary & Ops Excellence on new products and technical characteristics and troubleshoot ingredient performance through gold standard evaluations.
• Manage numerous projects simultaneously.
• Creatively solve technical problems in a rapid, efficient manger.
• Assist in pipeline prioritization and technical assessment of future innovation projects and ideas.
• Collaborate with Product Development, Food & Beverage, and operations in the innovation product development process of all types of products and cuisines.
• Develop menu items to eliminate slow moving inventory and other continuous improvement projects.
• Ensure to project manage all projects to accurately report product development activities and timelines to key team members.
• Plays a key role with Gold Standard evaluations and look for non-conformities and alert procurement.
• Perform other duties as required or assigned which are reasonably within the scope of this role.
• Write detailed recipes and SOPs, document, and perform costing analysis with all new recipes.
• Assists and develops recommendations and leads change efforts for new items and continuous improvement of
• current menu/items.
• Manages the day-to-day activities in the Test Kitchen along with coordinating any food tastings and product.
• reviews. Responsible for all culinary photography, media and video
• Responsible for USPH scores  
• All onboard culinary training.  
• Oversees culinary aspects of all groups and charters.  
• Creation an oversight of special menus within the fleet  
• Oversight of menu graphic design  
• New culinary initiative and concept development  
• Oversees crew food program.  
• Is responsible for all culinary capital, shipboard equipment and budgets related thereto.  
• Attends designated food and equipment shows as approved by AVP of Food and Beverage.  
• Leads culinary taskforce assignments as needed.   
• Leads and manages the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by VP, FB ops.  
• Is the point of contact for new equipment innovation.    

 

Qualifications, Knowledge and Skills:

 

• 10 years culinary management experience preferably in a high volume, 4 or 5 star resort, cruise line, hotel and restaurant.  
• 2 years multi-unit experience culinary management experience.  
• Bachelor's degree in Culinary Arts or related education.  
• To successfully adhere to the responsibilities stated, this individual must be prepared to travel as needed, appx 10-15% of the time.  

• Must be highly motivated, accomplishing tasks quickly and accurately.

• Ability to write reports which are clear and concise, outlining s