Senior Executive Chef - Cruise Ship

About the role

Explora Journeys is looking for a Senior Executive Chef to run the catering operation aboard a cruise ship. The chef ensures efficient food production, keeps costs within budget, maintains food safety and quality standards, and mentors the kitchen team while delivering high-quality food and service to guests.

Key responsibilities

• Run the entire catering operation, including procurement, galley operations and guest food service, and review the internal master order and schedule.
• Mentor, coach and support outlet chefs, and ensure they explain menus daily and greet guests; handle dietary requests personally.
• Ensure food safety, HACCP compliance and adherence to public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.), and carry out spot checks and inspections.
• Control food and general expenses, maintain the allocated budget, check and approve requisitions and monitor daily orders, especially meat, fish and seafood.
• Adjust menus to merchandise availability, update the cruise layout with menu cycles and culinary events, and inform management of culinary progress.
• Monitor crew meal menus, keep galley outlets clean with the Sanitation Officer and Kitchen Steward, and evaluate crew for promotions and incentives.

Required profile

• 15 years of culinary experience in luxury hotels and cruise lines, with at least 5 years as Executive Chef on an upscale cruise line.
• High school education or equivalent, or a 3-year professional chef apprenticeship or a Bachelor's degree in Culinary Arts.
• Fluent English; European languages such as Italian, Portuguese, German, Spanish or French are an advantage.
• Ability to communicate with senior management, lead and make decisions, work under pressure and adhere to scheduled hours.

Required skills

• Excellent knowledge of food specifications, including USDA meat standards and grading.
• Strong understanding of vessel sanitation and food safety regulations, and basic ISO 22000 knowledge.
• Budgeting and cost control, including inventory and food cost reports.
• Proficiency with Microsoft Word, Excel and Outlook.
• HACCP, USPH, SHIPSAN or equivalent certification.