Executive Culinary Leader

Little Rock, AR, USA|Travel

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Major medical coverage

short-term disability

long-term disability

Life insurance

retirement savings plan

Professional development opportunities

Multicultural work environment

Job Description

Disney Cruise Line is a leader in the cruise industry, renowned for delivering magical and memorable vacation experiences for families and guests worldwide. As a premier cruise operator, Disney Cruise Line combines the legendary storytelling and creativity of The Walt Disney Company with outstanding hospitality to offer exceptional service and immersive entertainment on board its fleet of ships. Their commitment to safety, responsibility, and excellence ensures each voyage is not only fun and inspiring but also secure and smoothly operated. Disney Cruise Line's work environment is marked by diversity and inclusivity, fostering professional growth and meaningful connections amongst its team members. Working aboard a Disney ship means becoming part of a unique community dedicated to creating joyful, unforgettable moments for guests of all ages, while cultivating personal and career development in an award-winning company recognized globally.

The role of Executive Culinary Leader at Disney Cruise Line is a pivotal leadership position within the food and beverage department. This shipboard role holds responsibility for overseeing the operations of a designated galley area and hotel stores, ensuring that the culinary offerings meet Disney's high standards for quality, presentation, and guest satisfaction. As the Executive Culinary Leader, you will manage a team of culinary professionals, coordinate various food preparations including group catering and special meal requirements, and lead ongoing training and inspections to maintain consistency and excellence in food service. You will work closely with the Assistant Manager of Food Operations to control food costs, manage inventory and supplies for up to 3,000 meals daily, and ensure the proper functioning and maintenance of kitchen equipment.

This leadership position requires a strong background in culinary arts with a proven track record of managing high-volume, upscale culinary operations. You will be championing adherence to company recipe guidelines, conducting audits, and leading a multidisciplinary team with professionalism and integrity. Effective communication, sound organizational skills, and the ability to work under pressure in a fast-paced maritime environment are essential. The role also demands compliance with maritime safety protocols and readiness to take on emergency responsibilities onboard. This is a unique opportunity for culinary professionals eager to advance their career within a supportive, globally recognized brand that is dedicated to excellence and guest delight. The position offers competitive benefits including comprehensive medical coverage, disability insurance, life insurance, and retirement savings plans, supporting a balanced and rewarding career at sea.

Job Requirements

demonstrate a genuine interest in a maritime career and be willing to live and work onboard a Disney Cruise Line vessel
commit to safety roles emergency responsibilities and associated duties as outlined in the Ship Assembly Plan
support general safety management responsibilities as indicated in the Safety Management System
if applicable be open to sharing a cabin with other crew members and thrive in a multicultural environment where rules and regulations are respected
possess a valid passport and C1/D Seaman's visa (documents will be provided by DCL)
complete a pre-employment medical examination
obtain a criminal background check
have appropriate work shoes ready for onboard duties
pass drug and alcohol testing within the first week of onboard employment and throughout contracts

Job Qualifications

a minimum of 4 years of experience in a leadership role within a high-volume culinary operation at a prominent hotel or restaurant
certification as a working Chef or relevant Culinary Arts degree
mandatory shipboard experience
evidence of career advancement within the culinary field
comprehensive knowledge of food and beverage products services and equipment
ability to calculate and control cost projections while understanding the overall budget impact
expertise in developing and implementing high-quality menus based on themes and seasonal availability
capability to write and cost recipes training the team to execute them at the highest standards
ability to lead a culinary team effectively in assigned areas
a proactive approach demonstrating initiative in continuing tasks or activities
proven leadership skills with the capability to manage diverse multifunctional teams
ability to work under pressure meeting tight deadlines and financial targets
excellent written and verbal communication skills
preferred college degree in Culinary Arts

Job Duties

adhere to company recipe guidelines while using recipe booklets ensuring high-quality plate presentations and conduction of audits
aim to meet food cost budgets and targets established by the Food Manager onboard
manage inventory and order supplies for up to 3,000 meals daily using the Materials Management System (MMS)
control inventory levels and ensure proper turnover and replenishment
inspect handling and maintenance of all kitchen equipment and report any maintenance requirements via the onboard electronic maintenance request system
organize regular staff meetings to enhance communication and teamwork
oversee buffet, à la carte, production and line service operations
lead and manage all direct reports effectively including handling personnel files conducting performance reviews ensuring compliance with MLC standards and fostering crew development and recognition