Executive Culinary Leader

Hartford, CT, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Major medical coverage

Short and Long-Term Disability

Life insurance

Retirement savings plan options

Job Description

Disney Cruise Line is a leading cruise line operator known for delivering unique vacation experiences that blend the magic of Disney's storytelling with world-class hospitality and entertainment. As part of The Walt Disney Company, Disney Cruise Line upholds the highest standards in safety, service, and environmental responsibility while creating unforgettable memories for guests aboard its fleet of ships. The company prides itself on cultivating a diverse and inclusive work environment that supports both personal and professional growth for its employees. With a focus on innovation, excellence, and guest satisfaction, Disney Cruise Line continues to set the standard for family-friendly cruising experiences across the globe.

The Executive Culinary Leader role at Disney Cruise Line is a pivotal leadership position responsible for managing the culinary operations within a designated kitchen area onboard the ship. This role involves overseeing a dynamic galley team to ensure seamless day-to-day functioning, coordination of food services including group catering and special meal requests, and strict adherence to culinary standards. The Executive Culinary Leader reports to the Assistant Manager of Food Operations and is entrusted with maintaining quality control, managing inventory for thousands of meals daily, and conducting regular inspections and training initiatives to uphold safety and performance standards. This position demands not only culinary expertise but also the ability to lead and inspire a diverse team, manage budgets, and execute effective communication throughout the galley and hotel stores operations.

Candidates for this role are expected to bring a strong background in high-volume culinary leadership within renowned hotels or restaurants and possess certification or a degree in Culinary Arts. A proven record of career progression, shipboard experience, and familiarity with food cost control and menu development are critical. The role also emphasizes safety compliance, teamwork, and the capacity to thrive under pressure while meeting financial and quality targets. Benefits for this shipboard position include comprehensive medical coverage, disability insurance, life insurance, and retirement savings plans, contingent on contract commitments. Applicants must demonstrate a commitment to a maritime career lifestyle, safety protocols, and the ability to operate within a multicultural onboard community.

Job Requirements

Mandatory shipboard experience
Certification as a working Chef or relevant Culinary Arts degree
Minimum of 4 years experience in a leadership role within a high-volume culinary operation
Ability to work under pressure, meeting tight deadlines and financial targets
Excellent written and verbal communication skills
Ability to lead a culinary team effectively
Ability to calculate and control cost projections
Willingness to live and work onboard a Disney Cruise Line vessel
Commitment to safety roles, emergency responsibilities, and duties outlined in the Ship Assembly Plan
Support of general safety management responsibilities in the Safety Management System
Possession of a valid passport and C1/D Seaman's visa
Completion of a pre-employment medical examination
Obtain a criminal background check
Compliance with drug and alcohol testing protocols
Availability to share cabin with other crew members if applicable
Preparedness with appropriate work shoes for onboard duties

Job Qualifications

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
Proven leadership skills with the capability to manage diverse, multifunctional teams
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