Executive Chef

**Purpose**

The Executive Chef reports directly into the Director, Onboard Operations and has a dotted line of accountability to the Director, Culinary Strategy. This position is responsible to oversee the development and executions of all onboard culinary operations. To successfully achieve this goal, the Executive Chef will focus on inter-departmental relations between onboard, catering, and corporate teams. The Executive Chef is a self-managing, highly adaptable, flexible professional who embraces collaboration and innovation, but also enjoys working independently.

**Key Areas of Accountability**

**Team Engagement & People Leadership**
- Provide culinary leadership to the Onboard Operations Department.
- Responsible for driving the Service Fundamentals among the culinary teams.
- Build upon the workplace culture within the onboard management and front-line teams that reflects the values of the company.
- Drive recruitment, onboarding, training and development of a highly engaged team.
- Lead planning with the training department to ensure development of training materials and successful execution of pre-season training for all culinary team members.
- Collaborate with Planning & Logistics and Onboard Senior Management required for team scheduling and departmental and Armstrong Collective updates.
- Performance Management through effective coaching, audits and supporting Chef de Cuisine & Train Managers to help elevate their team’s management, leadership and technical skills.
- Contribute in succession planning of culinary team and the overall Onboard Operations Department.
- Collaborate with onboard leaders on execution of Team Recognition Programs
- Act as the key culinary contact for Charters, FAMs, Learning Journeys and events onboard.
- Drive a One Team mentality through championing intra and interdepartmental team building initiatives to team building initiatives establish strong working relationships and effective communication with internal and external partners.
- Lead change initiatives within Onboard Operations.
- Empower culinary team members to take ownership and accountability for achieving individual and departmental goals.
- Lead the crew food program planning and provisioning.

**Safety & Emergency Response**
- Lead the Onboard Safety Culture and timely Incident Reporting.
- Lead the Onboard Food safety and HACCP programs and audits
- Support activities of WHSC
- Support Onboard Safety Training and Emergency Preparedness
- Ensure adherence to the Onboard SMS Program
- Participate in the execution of RM Emergency Response Plans

**Culinary Programs**
- Lead Quality assurance initiative in collaboration with the Research and Analytics Department.
- Lead all aspects of onboard culinary service and adherence to food safety standards
- Maintain and update as required all documentation related to onboard service delivery, recipes (including photos), Essentials guide, standards & SOP’s, cleaning procedures, safety and emergency response procedures, etc.
- Design training modules related to onboard programs in partnership with the Training team
- Act as the key contact for the onboard culinary program with all operations departments - Distribution, Destinations, GEC, Rail Operations and Mechanical Teams.
- Champion change initiatives, with a focus on continuous improvement, and process development/implementation.
- Responsible for onboard document library for culinary standards and processes.
- Work closely with external catering partner and distribution teams to ensure the train is provisioned correctly and is following Food safety/HACCP standards
- Give direction to Procurement on product selection for the train
- Lead discussions with catering provider on menus, execution, costing and provisioning products for the train

**Fiscal Responsibility**
- Ensure catering provider has accurate guest & crew information to provision the train.
- Guide Chef de Cuisine in efficient and accurate ordering procedures from our catering provider
- Participate in monthly variance meetings.
- Participate in monthly variance meetings
- Track and monitor onboard inventories, portion control, waste tracking & reduction as well as ratio loading to manage costs
- Responsible for accuracy and approval of all catering invoices and culinary expenses.
- Collaborate with catering partner to keep expenses on or below target
- Identify and act on opportunities to create business efficiencies and cost savings

**Annual Operating Planning and Strategy**
- Work closely with the Director, Culinary Strategy and Director, Onboard Operations to support development of long-term planning of onboard operations.
- Develop and establish culinary goals and action plans in partnership with Senior Onboard Management
- Champion the Sustainability & Waste Management Program

**Qualifications**

**Education / Certifications / Knowledge**
- Red Seal Culinary Certification
- Undergraduate degree in hospitality/tourism management, or a combi