What's expected and what you'll be up to

• Fearlessly lead the Food and Beverage Operations team onboard think restaurants, culinary, bars and provisions
• Collaborate with your mates at HQ
• Look after our crew just as you would our sailors (non-negotiable)
• Deliver a product that Sailors adore and don’t mind spending money on
• Perform daily walkthroughs & inspections during meal times
• Interact with our Sailors and provide world class service
• Spend time in the front of the house & oversee the operation
• Collaborate with the Hotel Director and the other onboard departments
• Monitor & enforce HACCP rules Monitors quality and cost of food production ensuring set budgets are maintained
• Responsible for the entire culinary operation onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service
• Responsible for providing financial and auditing reports to Snr. Director Hotel Operations
• Organizes, plans and coordinates any Guest Chef events before and throughout sailings
• Establishes and develops a highly motivated, proactive culinary team that delivers a high-quality, cost-effective and ethical product
• Liaises with the Food & Beverage Store Keeper, Executive Pastry Chef, Executive Sous
• Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels and stock rotation
• Completes daily walkthroughs of all culinary operations including provisions with
• Executive Sous Chef, Executive Pastry Chef and each Executive Chef
• Ensures that all culinary areas are maintained in accordance with company policy,
• USPH, SMS, HACCP and safety and environmental regulations
• Assists with developing and maintaining par stocks for food product and equipment
• Ensures that culinary teams are adhering to the opening and closing times of each venue
• Assists and works with the Corporate Chefs in Menu implementation and delivery
• Carries out training, coaching and mentoring of the culinary team and ensures deputies follow suit
• Responsible for the appearance and cleanliness of all culinary team members
• Monitors and ensures correct storage and cold storage of all products according to company standards
• Informs the Food & Beverage Director of all relevant issues regarding the culinary operations and requests the appropriate support
• Monitors the Crew Dining area and follows up to review overall crew food experience
• Ensures that any Sailor special food requests, diets or allergies are adhered to
• Reports to Technical department any defects or repairs that affects the daily operations in the galley and that potentially violates USPH and/or SMS requirements
• Conducts regular spot-checks and inspections of USPH and other Public Health requirements
• Frequently visits Sailor tables during service to gain feedback on culinary standards and general satisfaction
• Reviews culinary crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service
• Checks and approves all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage
• Monitors food wastage to ensure costs are kept to a minimum
• Ensures ILO Work & Rest hours are followed and entered into the timekeeping system accurately
• Ensures all outlets are following the portion control charts
• Accountable for the general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward
• Ensures the Culinary administrator prepares and reports on all culinary matters accurately and efficiently
• Initiates and participates in the Cooking Demonstrations as required
• Prepares appraisals for individuals under their remit in accordance with Virgin Voyages policies
• Attends passenger functions as required by the Head of Department
• Partakes in inspections, trainings and meetings as required by the Head of Department