Ritz Carlton Yacht Collection is a series of luxury yachts owned by the Ritz-Carlton Hotel Company. The Ritz Carlton first yacht was called Evrima, which was built in 2021 and sailed in October 2022.

Ritz-Carlton Ladies and Gentlemen creates experiences so exceptional that long after a guest stays with us, the experience stays with them.  As the premier worldwide provider of luxury experiences, Ritz Carlton set’s the standard for rare and special luxury service throughout the world.

Ritz-Carlton has taken the legendary service to sea with The Ritz-Carlton Yacht Collection.  We seek experienced luxury cruise hospitality professionals to become one of our Ladies and Gentlemen.

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Also Read: Cruise Ship Jobs – Royal Caribbean Group 

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The Chef de Cuisine (CDC) is responsible for delivering high quality and excellent food preparation in the Galley. This position provides the overall leadership in the assigned Galley operation and ensures that the Galley is operating in accordance with Company’s Standard Operating Procedures, the food safety procedures as well as upholding all Public Health Standards. The CDC ensures that all workstations are clean at all times and set up correctly for a successful culinary operation and guest experience. The CDC will regularly engage with guests throughout the Yacht and host culinary workshops and events.

Essential Duties

1.  Responsible for the assigned Galley operations, which includes but not limited to food safety, creativity, cleanliness, time management, repair and maintenance, employee management, training, coaching and execution
2.  Responsible to produce and maintain the expected level of food quality in the assigned Galley
3.  Supervises product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentation as the minimum standard
4.  Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times
5.  Assists Direct Reports with daily menus, scheduling and food inventory Is responsible to lead the Culinary team during the Executive Sous Chef’s absence
6.  Ensures excellent cooperation and partnership with the Restaurant Manager and Maître D’ and discusses operational issues and menu briefings on a daily basis. Drives improvements and an awareness of “the why” at every opportunity with both front and heart of house team members
7.  Ensures procedures when disposing of garbage and demonstrates cost and quality awareness and strives to reduce breakage and wastage
8.  Adherence and ensures compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards
9.  Oversees inventory control and approves purchase orders and requisitions with a quality and “cost in mind” approach
10.  Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems
11.  Completes daily reports for the Executive Sous Chef with regards to outlet operations, observations, complaints, defaults and repair request orders issued. Constantly striving to deliver the highest quality guest experience at every opportunity
12.  Assists the Executive Sous Chef to prepare requisitions for all catering equipment to ensure a productive culinary operation
13.  Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their team
14.  Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations

People Management

1.  Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2.  Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3.  Sets the department’s expectations for desired behavior, knowledge and skill levels
4.  Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5.  Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization

Qualifications

1.  Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2.  Minimum of five (5) years’ experience at an International five-star restaurant with a minimum of two (2) years’ experience in a Chef de Cuisine or similar role
3.  Superior Public Health knowledge and experience specifically related to USPH and HACCP
4.  Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
5.  Must be proficient in all stations in the Galley
6.  Must have customer service and public speaking skills
7.  Ability to work in a fast paced, hot environment
8.  Demonstrates superior knife skills

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