The first “cruise” ship to cross the Atlantic from a U.S. port was S.S. Savannah in 1819. The Savannah took 29 days to reach its destination of Liverpool, England. While the voyage wasn’t a “cruise” in the same way we think of them today, it was the beginning of a new era of ocean travel, in which ships powered by steam could actually gather enough speed to be (somewhat) convenient for passengers.
The true modern-day cruise experience began in the 1960s. The industry turned far away from its Trans-Atlantic, passenger and cargo roots to indulge in luxury entertainment. Cruise ships became more casual, with the ability to dress up for dinner and relax in luxury. They began to tour the Caribbean Islands. Modern cruising didn’t becoming truly popular until after the airing of “The Love Boat” in 1977.
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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.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company’s Safety, Quality and Environmental standards.
Essential Duties
- 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
- Responsible to produce and maintain the expected level of food quality in the assigned Galley
- Supervises product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentation as the minimum standard
- 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
- Assists Direct Reports with daily menus, scheduling and food inventory Is responsible to lead the Culinary team during the Executive Sous Chef’s absence
- 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
- Ensures procedures when disposing of garbage and demonstrates cost and quality awareness and strives to reduce breakage and wastage
- 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
- Oversees inventory control and approves purchase orders and requisitions with a quality and “cost in mind” approach
People Management
- Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
- Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
- Sets the department’s expectations for desired behavior, knowledge and skill levels
- Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
