As Senior Executive Chef, you will report to the shoreside Culinary Directors. You will play a vital role in ensuring effective oversight, providing essential support, and driving the continuous development of Culinary Arts operations during scheduled vessel visits across the fleet. This includes hands-on operational support, assists in day-to-day galley functions, participates in charter operations, and actively engages in the implementation of culinary programs and standards. Additionally, the role contributes to menu execution, training initiatives, and overall quality assurance, while fostering collaboration with onboard culinary leadership to uphold brand standards and drive operational excellence.

Position Core responsibilities:

• Lead the seamless execution of food preparation and service across culinary operations during vessel visits, upholding brand standards in quality, presentation, and cost control.
• Ensure consistent preparation and presentation of all menu items, adhering to the culinary vision established by shore-side leadership. Proactively address and resolve any deviations.
• Oversee inventory practices, ensuring accurate receiving, storage, and rotation of products in compliance with food safety and operational standards. Promote cost efficiency through controlled ordering and adherence to standardized recipes.
• Facilitate structured and ongoing training programs for all galley staff. Guide, motivate, and evaluate team performance, delivering constructive feedback and supporting professional development.
• Maintain consistent and transparent communication with the culinary team to convey updates related to performance, menu changes, operational counts, inventory, and procedural improvements using daily briefings, weekly reports, and [Company's Communication Platform].
• Lead the implementation and training of United States Public Health (USPH) standards, ensuring full compliance and regular review across all food service areas, safeguarding guest, and crew health.
• Enforce safety, hygiene, and sanitation practices in all culinary spaces. Train and monitor staff on the proper handling and maintenance of galley/kitchen equipment, ensuring operational integrity and cleanliness.
• Review documentation including supplier invoices, recipe databases, operational manuals, and regulatory materials to ensure accuracy and relevance across culinary procedures.
• Champion the welfare and engagement of culinary team members through one-on-one performance discussions, goal setting, and alignment with departmental expectations.
• Collaborate closely with the shoreside Culinary Directors in advancing the culinary service vision, contributing to initiatives such as portion control strategies, recipe development, and innovation pilots.
• Execute additional responsibilities and assignments as delegated by shore-side culinary leadership, in support of strategic and operational objectives within the Culinary Arts division.
• Conduct operational assessments of galley performance during ship visits, providing detailed reports and recommendations to shore-side management for continuous improvement.
• Support new ship launches, dry dock projects, and charter operations with pre-opening setup, culinary coordination, and execution planning.
• Evaluate team adherence to operational KPIs, culinary SOPs, and cost control benchmarks, recommending process enhancements where necessary.
• Provide culinary leadership during special events, high-profile voyages, and culinary activations, ensuring elevated service delivery and brand representation.
• Drive implementation of fleet-wide culinary initiatives, pilot programs, and technology upgrades, ensuring effective integration and frontline adoption.
• Support talent identification and succession planning by mentoring high-potential cooks and chefs, contributing to internal development pipelines.
• Evaluate Supervisors and Managers during ship visits, providing feedback on leadership performance, operational impact, and areas of improvement in line with company expectations.
• Collaborate with onboard senior leadership (Hotel Director, Executive Chef, F&B Director) to align culinary service with broader guest experience strategies.
• Assist in reviewing and refining shipboard culinary organizational structures to optimize productivity, staffing levels, and cross-utilization

Position regulatory responsibilities:

• Must possess an understanding of USPH regulations, record keeping, and compliance, such as blast chiller operations, rapid cooling processes and their logging, food labeling, the three-bucket system for cleaning, and the HACCP plan flow.
• Follows HESS MS guidelines for handling and cleaning equipment, including knife skills and safety. Reports any equipment malfunctions.
• Ensures routine sanitation standards are upheld in the workplace (clean as you go).
• Should have a clear and practiced understanding of environmental policy and actively participate in achieving its goals, including adhering to waste reduction and separation.
• Committed to following procedures and guidelines for galleys, storerooms, and the CCL handbook.
• Mandatory adherence to CCL procedures, guidelines, and compliance standards for HEALTH, ENVIRONMENT, SAFETY, AND SECURITY

Required soft skills:

The role of a Senior Traveling Executive Chef demands a high level of interpersonal, leadership, and adaptive competencies. The following soft skills are essential to succeed in this dynamic and influential position:

• Effective Communication: Demonstrates clear, respectful, and transparent communication across all levels, fostering trust and alignment with shipboard and shore-side teams.
• Leadership & Team Development: Inspires, coaches, and mentor culinary teams to perform at their highest potential, promoting a culture of continuous learning and accountability.
• Collaboration & Inclusion: Works harmoniously with diverse teams across departments, actively contributing to an inclusive and respectful work environment.
• Problem-Solving & Critical Thinking: Responds proactively to operational challenges with sound judgment and practical solutions, ensuring service continuity and quality.
• Time Management & Adaptability: Manages multiple priorities effectively across varying ship environments, adjusting swiftly to changes in operational needs or travel schedules.
• Professional Integrity: Upholds Carnival's values, code of conduct, and ethical standards, setting the tone for professionalism, honesty, and accountability.
• Cultural Sensitivity & Diversity Awareness: Promotes a workplace that values cultural diversity, mutual respect, and positive engagement among team members.
• Operational Awareness: Demonstrates a strong understanding of fleet operations and uses data analysis to identify trends, address inefficiencies, and implement strategic improvements.
• Guest-Centric Mindset: Prioritizes the guest experience, consistently delivering culinary excellence with courtesy, professionalism, and attention to detail.
• Creativity & Innovation: Brings fresh ideas to the table, contributing to menu evolution, presentation refinement, and brand differentiation.
• Demonstrates a comprehensive understanding of the roles, responsibilities, and performance expectations of an Executive Chef and their Culinary Arts team. Provides guidance and mentorship to uphold and elevate standards of culinary execution, team motivation, hospitality, and professionalism. Leads by example to foster a culture of excellence that drives team engagement and consistently delivers exceptional guest satisfaction.

Minimum Requirements:

• At least 10 years Culinary and hospitality experience gained in Resorts, Cruise Lines, Hotels or Restaurants.
• Degree or Diploma in Culinary Arts
• Fluency in written and spoken English
• Experience of working with the Microsoft Office Suite