Executive Culinary Leader

Honolulu, HI, 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 options

Job Description

Disney Cruise Line, a division of The Walt Disney Company, is renowned for delivering the enchanting magic of Disney to guests aboard its fleet of cruise ships. As a leader in the cruise industry, Disney Cruise Line blends exceptional entertainment, immersive storytelling, and top-tier hospitality to create memorable vacation experiences for families and guests around the world. With a steadfast commitment to safety, inclusivity, and excellence, Disney Cruise Line fosters a diverse and supportive work environment where team members are encouraged to grow both personally and professionally. The company values genuine connections, attention to detail, and a spirit of innovation, all of which contribute to its outstanding reputation in the hospitality sector.

The Executive Culinary Leader role at Disney Cruise Line is an exciting leadership opportunity within the shipboard culinary team, focusing on the seamless operation of a designated kitchen area and hotel stores. This role entails managing all food offerings aboard the vessel, from daily meal services to special group requests and catering. The Executive Culinary Leader is responsible for maintaining the highest culinary standards by inspecting kitchen operations regularly, training crew, and ensuring adherence to company recipe guidelines. They manage inventory for up to 3,000 meals daily with the help of the Materials Management System (MMS), control costs effectively, and lead multiple kitchen services, including buffet and à la carte operations. Reporting to the Assistant Manager of Food Operations, this role demands exceptional leadership skills to manage, motivate, and develop a diverse culinary team while addressing performance reviews, personnel files, and compliance with maritime labor conventions (MLC). The position requires a strong culinary background with relevant shipboard experience, capable of working under pressure to meet tight deadlines and financial targets. An Executive Culinary Leader at Disney Cruise Line plays a pivotal role in crafting exquisite dining experiences, ensuring operational excellence, and upholding Disney's legendary commitment to quality and guest satisfaction. Benefits for this shipboard-based role include medical coverage, disability insurance, life insurance, and retirement options, provided contracts are renewed and safety and emergency responsibilities are fully embraced. This position offers a unique maritime career path within a world-renowned hospitality brand, ideal for culinary professionals passionate about leadership and exceptional service.

Job Requirements

demonstrate genuine interest in maritime career and willingness to live and work onboard Disney Cruise Line vessel
commit to safety roles and emergency responsibilities
support safety management system
be open to sharing cabin with other crew and thrive in multicultural environment
possess valid passport and C1/D Seaman's visa
complete pre-employment medical examination
obtain criminal background check
have appropriate work shoes
ability to undergo drug and alcohol testing
proven ability to meet tight deadlines and financial targets

Job Qualifications

minimum of 4 years experience in a leadership role in high-volume culinary operation at a hotel or restaurant
certification as a working chef or relevant culinary arts degree
mandatory shipboard experience
evidence of career advancement in culinary field
comprehensive knowledge of food and beverage products, services, and equipment
ability to calculate and control cost projections
expertise in developing and implementing high-quality menus
ability to write and cost recipes and train team
strong leadership skills
excellent written and verbal communication skills
ability to work under pressure
preferred college degree in Culinary Arts

Job Duties

adhere to company recipe guidelines using recipe booklets
ensure high-quality plate presentations and conduct audits
manage inventory and order supplies for up to 3,000 meals daily using Materials Management System
control inventory levels and ensure proper turnover and replenishment
inspect handling and maintenance of kitchen equipment and report maintenance needs
organize regular staff meetings to improve communication and teamwork
oversee buffet, à la carte, production, and line service operations
lead and manage direct reports including personnel files and performance reviews
ensure compliance with MLC standards
foster crew development and recognition