{"schemaVersion":"jobsearcher.job.v1","id":"dfd3f61162c186b3d8ea1e29","url":"https://jobsearcher.com/jobs/dfd3f61162c186b3d8ea1e29","canonicalUrl":"https://jobsearcher.com/jobs/dfd3f61162c186b3d8ea1e29","title":"Executive Chef","description":"TheExecutive Chefholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.Reporting Structure\r\nReports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).Key Responsibilities\r\nCulinary Leadership & Quality ControlDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.Public Health, Sanitation, & SafetyCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.Crew Management & AdministrationScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.Guest Relations & Shipboard EventsGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).Qualifications & RequirementsExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin.Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.#J-18808-Ljbffr","company":"Silversea","rawCompany":"silversea","city":"Beaver","state":"OH","isRemote":false,"isActive":false,"createdAt":"2026-08-08T01:19:14.983Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"11-1011.00","title":"Chief Executives","slug":"chief-executives"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"TheExecutive Chefholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.Reporting Structure\r\nReports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).Key Responsibilities\r\nCulinary Leadership & Quality ControlDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.Public Health, Sanitation, & SafetyCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.Crew Management & AdministrationScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.Guest Relations & Shipboard EventsGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).Qualifications & RequirementsExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin.Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.#J-18808-Ljbffr","datePosted":"2026-08-08T01:19:14.983Z","dateModified":"2026-08-08T01:19:14.983Z","hiringOrganization":{"@type":"Organization","name":"Silversea","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Beaver","addressRegion":"OH","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"dfd3f61162c186b3d8ea1e29"},"url":"https://jobsearcher.com/jobs/dfd3f61162c186b3d8ea1e29"}}