Chef de Cuisine - Charter 18 Modern Kitchen
Core
Direct supervision of culinary team and daily execution of food production and service for a modern kitchen on a charter vessel.
Role type
Senior IC Chef de Cuisine
Builds
High-quality food service for guests on a charter boat
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on allowed values, but context is clearly 'food production'. The allowed values are fixed. Let's re-evaluate the allowed values: 'production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work'. None fit perfectly. 'physical/clinical work' is the closest for hands-on operational roles if 'product features' is interpreted broadly as 'food products', but 'physical/clinical work' is usually for healthcare. However, the instruction says 'one of: ...'. I must choose one. 'product features' is the best fit for 'food products' in a culinary context if we treat the menu items as features. Let's select 'product features'.)
Required skills
culinary team management, food production oversight, budget and P&L analysis, menu development, recipe costing, inventory management, health code compliance, advanced butchery, station setup and monitoring
Preferred skills
gaming license, background check clearance, alcohol and drug screening compliance
Technologies
Excel, Word
Responsibilities
Staff scheduling, training, and performance evaluation; oversee cooking operations and portion control; maintain food and labor costs within budget; develop and implement new menus and recipes; ensure compliance with health department regulations; manage inventory and ordering to par levels; conduct quality checks and kitchen walkthroughs.
Seniority
Senior, hands-on IC