director, f&b Operations - culinaryRoyal Caribbean Cruises
Salary: Agreement
Work form: Full time
Posting Date: 09/02/2026
Deadline: 11/07/2021
Journey with us! Combine your career goals and sense of adventure by joining our exciting team of employees. Royal Caribbean Group is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.
Description: This position is responsible for ensuring that the food preparation crew, in cooperation with the Senior Executive Chefs (traveling chefs), understand and follow all culinary specifications, procedures and activities established by Royal Caribbean International relating to food preparation on-board the vessels and outer island facilities. They will assist in procuring, developing, and nurturing culinary talent. Requirements:
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Works with the Corporate Director, Culinary Development & Services on specific culinary taskforce assignments. Performs culinary audits as requested by the Director of Culinary Development and Services. Presents, demonstrates, and monitors quality assurance and product consistency throughout the fleet. Photographs dishes and distributes specifications throughtout the fleet to ensure consistency. Coordinates with the Culinary Development Specialists to correct or implement new menus and recipe cycles. Monitors and evaluates Senior Executive Chefs as they guide food preparation personnel through following company-approved recipes and presentations of all food item as outlined in recipe manuals and photographs. Follows-up to ensure that the Senior Executive Chefs are following company guidelines and instructions. Acts as food operation trouble shooter and/or quality controller while on board the vessels. Monitors the processes and supervision of galley operations. Discusses issues with the Senior Executive Chefs and makes recommendations regarding their management techniques, leadership, and both personal and galley development. Provides Executive Chefs with menus, recipes, and may train culinary staff in the execution of new menu cycles, dishes, and techniques. Monitors to ensure that recipe specifications are strictly adhered to. Reviews all new menu development and makes recommendations pertaining to feasibility in terms of execution and appropriateness of new items. Provides F&B Services Team Leader (on Radiance) or wait staff trainer with detailed specification and descriptions of individual dishes. Assists with new product specification development. Conducts inspection of all aspects of food preparation on vessels, including yield and butcher tests for assessing compliance to established corporate standards. Assists and instructs Executive Chef during food inspections on the dock during loadings. Monitors that the food products received are stored and utilized as specified. Monitors U.S.P.H. standards in all areas of food preparation including service and storage areas. Conducts regular simulated U.S.P.H. and unannounced inspections. Ensures that T.C.I. standards and procedures are followed. Consults Culinary Development Specialists to ensure proper flow charts are maintained. Consults Culinary Costing Analyst to discuss cost efficiencies and monitors food costs on a fleetwide basis. Assists the Senior Executive Chefs by providing cost saving support materials focusing on related raw costs, replaceable and disposable stock standards within company specifications. Monitors all galleys for waste and over production of food. Documents observations and discusses issues with the Executive Chef and the Food & Beverage Manager. Monitors the Windjammer on a daily basis, all meal times, to ensure that products are prepared and presented according to specifications, demonstrating the proper methods for the staff. Monitors that food preparation crewmembers receive a complete familiarization and specific training before implementing new menu dishes and associated preparation and execution. Reviews performance to determine what additional training is necessary in order for the employees to fulfill their job description requirements. Documents initiatives, challenges, and next steps with standard reports, and updates and follows up on these reports with action steps. Shares findings with Senior Chefs, and concerned management, identifying areas that should be considered vulnerable on each vessel. While on board the vessels, interacts and documents audit discussions with Executive Chefs, Traveling Chefs, Food & Beverage Managers, Hotel/General Managers, Yeomen and Provision Masters concerning food cost controls and provision requisitions. Visits provision area ona regular basis and consults with the Provision Masters to ensure proper rotation of food products to reduce spoilage. Participates in the development of new recipes and dishes using the corporate Test Kitchen and products supplied from Purchasing as requested. Assists in reinforcing corporately agreed on parameters regarding promotions, disciplinary actions, rewards and recognition and personnel development. Monitors that Senior Chefs are documenting these areas. Attends designated food and equipment shows as approved by Director Culinary Devt. & Services. With all other Traveling Chefs, consults on organizational charts, seeking to best utilize space, talent, and budgets. Responsible for maintaining professional image while on-board the vessels by wearing Executive Chef uniform during food service hours. Will assist in the sourcing, hiring, and placement of Executive Chefs. Acts as a culinary consultant to Human Resources regarding hiring and sourcing culinary talent. Performs related duties as required with or without accommodation. Education: Culinary certifications required. Other: Exercises authority over the Senior Executive Chefs and all subordinate supervisory positions. Instructs service personnel on food service related issues and improvements. Exercises the usual authority of a manager concerning staffing, performance appraisals, promotions, salary recommendations and terminations. Sets Traveling Chefs assignments. Manages the shipboard Culinary Development staff of four Senior Executive Chefs and the Traveling Chefs (2 Pastry and 1 Bakery.) and one Coordinator, Chef Support. To perform this job successfully, an individual must be able to representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum 10 years of progressive Executive Chef and Corporate Executive Chef experience ina high volume, quality food preparation operation; must include personnel management. Progressive experience in first class hotels, resorts, restaurants or cruise ships. Ability to interact and train all levels of food preparation staff. Culinary certification, Certified Master Chef or Certified Executive Chef designation required. Ability to travel, depending on the itinerary, 2-14 days. The physical demands described here are representative of thosethat must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; walk; sit, use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the corporate work environment is usually moderate, may be loud on board vessels.
We know there's a lot to consider. As you go through the application process, our recruiters will be glad to provide guidance, and more relevant details to answer any additional questions.
Thank you again for your interest in Royal Caribbean Group. We'll hope to see you onboard soon.
It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. Royal Caribbean Group and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.
Royal Caribbean Cruises
Description: This position is responsible for ensuring that the food preparation crew, in cooperation with the Senior Executive Chefs (traveling chefs), understand and follow all culinary specifications, procedures and activities established by Royal Caribbean International relating to food preparation on-board the vessels and outer island facilities. They will assist in procuring, developing, and nurturing culinary talent. Requirements:
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Works with the Corporate Director, Culinary Development & Services on specific culinary taskforce assignments. Performs culinary audits as requested by the Director of Culinary Development and Services. Presents, demonstrates, and monitors quality assurance and product consistency throughout the fleet. Photographs dishes and distributes specifications throughtout the fleet to ensure consistency. Coordinates with the Culinary Development Specialists to correct or implement new menus and recipe cycles. Monitors and evaluates Senior Executive Chefs as they guide food preparation personnel through following company-approved recipes and presentations of all food item as outlined in recipe manuals and photographs. Follows-up to ensure that the Senior Executive Chefs are following company guidelines and instructions. Acts as food operation trouble shooter and/or quality controller while on board the vessels. Monitors the processes and supervision of galley operations. Discusses issues with the Senior Executive Chefs and makes recommendations regarding their management techniques, leadership, and both personal and galley development. Provides Executive Chefs with menus, recipes, and may train culinary staff in the execution of new menu cycles, dishes, and techniques. Monitors to ensure that recipe specifications are strictly adhered to. Reviews all new menu development and makes recommendations pertaining to feasibility in terms of execution and appropriateness of new items. Provides F&B Services Team Leader (on Radiance) or wait staff trainer with detailed specification and descriptions of individual dishes. Assists with new product specification development. Conducts inspection of all aspects of food preparation on vessels, including yield and butcher tests for assessing compliance to established corporate standards. Assists and instructs Executive Chef during food inspections on the dock during loadings. Monitors that the food products received are stored and utilized as specified. Monitors U.S.P.H. standards in all areas of food preparation including service and storage areas. Conducts regular simulated U.S.P.H. and unannounced inspections. Ensures that T.C.I. standards and procedures are followed. Consults Culinary Development Specialists to ensure proper flow charts are maintained. Consults Culinary Costing Analyst to discuss cost efficiencies and monitors food costs on a fleetwide basis. Assists the Senior Executive Chefs by providing cost saving support materials focusing on related raw costs, replaceable and disposable stock standards within company specifications. Monitors all galleys for waste and over production of food. Documents observations and discusses issues with the Executive Chef and the Food & Beverage Manager. Monitors the Windjammer on a daily basis, all meal times, to ensure that products are prepared and presented according to specifications, demonstrating the proper methods for the staff. Monitors that food preparation crewmembers receive a complete familiarization and specific training before implementing new menu dishes and associated preparation and execution. Reviews performance to determine what additional training is necessary in order for the employees to fulfill their job description requirements. Documents initiatives, challenges, and next steps with standard reports, and updates and follows up on these reports with action steps. Shares findings with Senior Chefs, and concerned management, identifying areas that should be considered vulnerable on each vessel. While on board the vessels, interacts and documents audit discussions with Executive Chefs, Traveling Chefs, Food & Beverage Managers, Hotel/General Managers, Yeomen and Provision Masters concerning food cost controls and provision requisitions. Visits provision area ona regular basis and consults with the Provision Masters to ensure proper rotation of food products to reduce spoilage. Participates in the development of new recipes and dishes using the corporate Test Kitchen and products supplied from Purchasing as requested. Assists in reinforcing corporately agreed on parameters regarding promotions, disciplinary actions, rewards and recognition and personnel development. Monitors that Senior Chefs are documenting these areas. Attends designated food and equipment shows as approved by Director Culinary Devt. & Services. With all other Traveling Chefs, consults on organizational charts, seeking to best utilize space, talent, and budgets. Responsible for maintaining professional image while on-board the vessels by wearing Executive Chef uniform during food service hours. Will assist in the sourcing, hiring, and placement of Executive Chefs. Acts as a culinary consultant to Human Resources regarding hiring and sourcing culinary talent. Performs related duties as required with or without accommodation. Education: Culinary certifications required. Other: Exercises authority over the Senior Executive Chefs and all subordinate supervisory positions. Instructs service personnel on food service related issues and improvements. Exercises the usual authority of a manager concerning staffing, performance appraisals, promotions, salary recommendations and terminations. Sets Traveling Chefs assignments. Manages the shipboard Culinary Development staff of four Senior Executive Chefs and the Traveling Chefs (2 Pastry and 1 Bakery.) and one Coordinator, Chef Support. To perform this job successfully, an individual must be able to representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum 10 years of progressive Executive Chef and Corporate Executive Chef experience ina high volume, quality food preparation operation; must include personnel management. Progressive experience in first class hotels, resorts, restaurants or cruise ships. Ability to interact and train all levels of food preparation staff. Culinary certification, Certified Master Chef or Certified Executive Chef designation required. Ability to travel, depending on the itinerary, 2-14 days. The physical demands described here are representative of thosethat must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; walk; sit, use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the corporate work environment is usually moderate, may be loud on board vessels.
We know there's a lot to consider. As you go through the application process, our recruiters will be glad to provide guidance, and more relevant details to answer any additional questions.
Thank you again for your interest in Royal Caribbean Group. We'll hope to see you onboard soon.
It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. Royal Caribbean Group and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.
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