Executive Chef; Shipboard Position

Apply for the Executive Chef (Shipboard Position) at Royal Caribbean Group.

The Executive Chef leads the ship’s galley operations, ensuring galley areas operate in accordance with Company Operating Standards and achieving company targets for guest satisfaction, shareholder value and employee satisfaction.

• Provide overall leadership for galley operations and execute culinary standards consistently across the Hot Galley, Pantry, Pastry and Bakery.
• Monitor food quality, production and execution, taking corrective action immediately and conducting regular inspections and testing.
• Maintain equipment, utensils and galley cleanliness, ensuring compliance with USPH standards at all times.
• Manage financial aspects of the food operation, including cost control, expense reduction and headcount management.
• Lead, develop and coach the culinary team, ensuring staff meet company standards and opportunities for growth.
• Communicate tactfully with department heads and crew to resolve problems and negotiate resolutions.
• Uphold safety, environmental and company policies, including STAR, Safety and environmental standards.

• Proof of Chef Apprenticeship completion or equivalency.
• 8–10 years of experience cooking and managing food service in 4–5 star hotels, restaurants or high‑volume food service facilities.
• Written references from former employers.
• Demonstrated knowledge of preparing recipes and advanced cooking methods (braise, sauté, broil, grill) per Royal Caribbean’s “The Royal Way.”
• Experience with technologically advanced kitchen equipment and quantity cooking.
• Extensive knowledge of food handling procedures and public health standards; USPH codes and regulations preferred.
• Strong leadership, communication and interpersonal skills in a diverse team environment.
• English language proficiency suitable for guest interaction and written communication.
• Physical ability to lift up to 50 pounds and perform shipboard emergency procedures.
• Bachelor’s degree in hospitality management or related field, or equivalent culinary certification (American Culinary Federation – CEC preferred; HACCP course completion preferred).

• Live by F&B Operations Guiding Leadership Principles and maintain ownership of results in all accountability areas (ratings, food cost, USPH, safety, crew satisfaction).
• Inspire and coach the culinary team, fostering a climate of trust, mutual respect and continuous improvement.
• Act as a positive ambassador for Royal Caribbean Group, reflecting brand standards in guest-facing communication and service excellence.