Chef de Cuisine - United States

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow ...

Job description

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. 

As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. 

You will report to the Assistant Manager Food Operations 

Level: Officer 

This is a SHIPBOARD role. 

Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option 

You must: 

• Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel 
• Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan 
• Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control 
• If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations 

Your Responsibilities: 

• Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) 
• Complete a pre-employment medical 
• Obtain a criminal background check 
• Bring approved work shoes 

**Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. 

Basic Qualifications - What You Will Bring to the Team 

• 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation 
• Certified working Chef or equivalent degree in Culinary Arts 
• Shipboard experience REQUIRED
• Demonstrated career progression within the culinary field 
• Working knowledge of food and beverage products, services, and equipment 
• Calculate and control cost potentials/projections and understand the impact of the overall budge 
• Write and implement high-quality menus based on themed and seasonal availability 
• Write and cost recipes, and train the team to implement them at the highest standards 
• Lead culinary team within assigned responsibilities 
• Demonstrate natural initiative to undertake or continue a task or activity 
• Proven leadership skills and ability to manage multi-functional and diverse areas 
• Able to work under pressure of tight timeframes, deadlines and financial goals 
• Strong written and verbal communication skills 
• College degree in Culinary Arts, preferred 

Your Responsibilities - How You Will Make a Difference 

• Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits 
• Meet food cost budgets and targets as set by the Food Manager onboard 
• Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily 
• Inventory control (par levels turn over and replenishment) 
• Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system 
• Organize staff meetings 
• Responsibilities include buffet , a la carte, production and line service 
• Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication