Reports to: Manager Food Operations (onboard) and Fleet Culinary Standards and Consistency Chef
Level: 3 Stripe Office
Contract Length: 4 Months

This is a SHIPBOARD role. 
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 

• 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. 

• Minimum six years experience within high volume food operation
• Proven technical and functional understanding of the ship based food operation
• Excellent working knowledge of food and beverage products, services, and equipment
• Excellent written and verbal communication skills
• Ability to calculate and control cost potentials/projections and understands the impact on budget
• Ability to propose, write and implement menus of high quality based on theme and seasonal availability
• Ability to write and cost recipes and train the team to execute them at the highest standards

• College education or equivalent industry experience
• Certified Executive Pastry Chef or equivalent degree

• Traveling on each ship to maintain DCL standards
• Responsible for redevelopment on all vessels, innovative production, cost control, and revenues
• Manage Chef De Cuisine Pastry / Bakery in every day operations
• Coordination of all food offerings including group offerings and special requests
• Oversee allergy and dietary training of Galley staff and ensure training is in accordance with strict company LOG’s and guidelines
• Oversee proper preparation of special dietary meals and food allergy needs for Guests and Crew
• Create new flavor experiences by being innovative with food combinations, textures and flavors
• Monitor and control all dessert / pastry recipes and presentation
• Be involved with Disney Cruise Line development in new menus and concepts
• Be involved with Disney Pastry Forum, to meet the food control standards
• Monitor all Pastry / Bakery Culinary standards
• Ensure Disney Cruise Line and Vessel Sanitation Program requirements are met in his / her area of responsibility
• Ensuring that ingredients used are procured from suppliers with high quality standards in place.
• Complete random food and menu audits
• Inventory control (par levels turnover and replenishment)
• Monitor handling, maintenance, and reordering of operating equipment
• Facilitate department meetings
• Provide leadership for all direct reports; Responsibilities include, but are not limited to
  • Conducting performance reviews, including discipline as needed
  • Onboard training, new hire and ongoing training
  • Succession planning
  • Crew recognition and communication
• Actively participate in the safety and accident prevention programs including weekly emergency drills
• Emergency Duties as specified in the ship’s Assembly Stations and Emergency Functions Plan