Senior Director Culinary Development & Operations

BASIC PURPOSE: Develop world class culinary concepts to support NCL's Freestyle Cruising brand positioning. Leads all direct reports to develop innovative concepts and implements across all shipboard operations, ensuring that service standards, revenues and costs are achieved and maintained within the targets established by the company. Responsible for concept development and documentation for new builds.

POSITION RESPONSIBILITIES:

• Develop culinary programs to exceed guest satisfactions and maximize revenues in all restaurant/dining outlets. Lead efforts to continually improve guest satisfaction and profitability performance.
• Develop standard recipes, individual contemporary plate presentation and a photographic record of each dish. Develop concepts for all restaurants/dining outlets (Corporate menus, product specifications, recipe cards, labor model, OSE standards) utilizing sales reports and guest comments to ensure that menus are meeting expectations.
• Maintain Corp. recipe data base on the Intranet with yields and cost analysis. Responsible for the development, implementation, proper execution, and successful upkeep of menu plans including special functions, in-port functions, holidays, food events, charter/theme cruises and inaugural activities as directed by the Vice President, Food & Beverage Operations.
• Direct the efforts of identifying root causes of food related deficiencies at the vessels with the implementation of processes and procedures that provide for a high-quality product and service. Implement plans and actions to correct specific deficiencies and subsequent follow up.
• Identify deficiencies within the existing service delivery systems and initiates and develops efficient and effective alternative courses of action. Lead in the design and layout of buffets and other food service-related outlets.
• Develop, update, and implement manuals, procedures, and policies for the food operations department. Establish and maintain standards for the consistent quality of all galley operations, including alternative dining and other areas such as the officer, staff, and crew mess rooms.
• Ensure that all pertinent Environmental Compliance Plan and Safety Management System and Public Health standards are being upheld according to area of responsibility. Ensure that culinary operations are in accordance with U.S.P.H., U.P.K.H., and C.P.H. standards.
• Supervise, monitor and evaluate the performance of members of the Corporate Culinary Department, to ensure that their duties and services are carried out in accordance with the regulations and current instructions provided by NCL. Assign and review travel schedules.
• Develop new and innovative production schedules, job assignments, training programs and operational standards to create a world class guest experience. Prepare and implement policies and procedures and effective training programs. Ensure that these are effectively communicated and reviewed, evaluated, and updated to ensure continuous improvements to maximize guest satisfaction levels, to reduce costs and increase profitability.
• Analyze ship/shore generated reports in relation to costs and revenues, satisfaction ratings and consumable/durable material. Ensure that all food revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented. Recommend appropriate capital expenditure requests to enhance product delivery and/or reduce expense Monitor and analyzes meal count reports, galley expenses, consumption data and results.
• Ensure that all cost control procedures are properly carried out to ensure minimum waste. Establish procedures for storeroom operations to include ordering, receiving, storing, issuing and inventory controls. Conduct physical food inventory spot-checks during each visit to a vessel and advises the corporate office of findings. Liaise with the Corporate Inventory accountant with regards to shipboard inventory levels, stock rotation and inter-ship transfers of stock overages.
• Submit food expenses for annual budget preparation and working close with Purchasing dept. Monitor food budget performance to ensure compliance. Liaise with Purchasing regarding availability, specifications, standard item lists and delivery logistics. Conduct sampling and testing of existing and new products with F&B and purchasing management. Develop a food item consumption system that allows corporate purchasing to dictate ingredients and quantities to be delivered to each vessel.
• Review "Voyage Feedback Report" after each visit to a vessel as per standard operation procedure. Actively participates in the new-build planning of food related areas on new vessels and refitting existing ones.
• Perform other job-related functions as assigned.

KNOWLEDGE AND EXPERIENCE:

EDUCATION: Bachelor's degree in Culinary/Hospitality

EXPERIENCE: Minimum 15 years experience in cruise ship and/or shore side related management position.

KNOWLEDGE & SKILLS: Must be familiar with the Safety and Environmental Protection policy, SEMS and ISO 14001, and carry out the policies and procedures appropriate for position. Incumbent must be familiar with multi-outlet operators, different ethnic styles of restaurants and cuisines. Strong knowledge of USDA and State Agricultural Department's grading systems and certifications for USA goods and certification of key markets worldwide. Thorough knowledge of all new food trends, both in the U.S. and worldwide that may have an impact on guests' preferences and satisfaction. Thorough knowledge of yield management. Thorough knowledge of food preparation, presentation, and preservation techniques. Thorough knowledge of galley and dining room equipment and service and of public health and sanitation regulations and procedures. Extensive knowledge of food and beverage products and supplies, its geographical and seasonal availability both in the USA and key markets worldwide. Thorough knowledge of quality control standards and practices. Working knowledge of data processing concepts, systems, and procedures. Thorough knowledge of Microsoft Office 365. Fluent in interpreting and implementing company and work rules. Effective communication (oral and written) and presentation skills. Ability to present in front of Executive Committee. Thorough understanding of marketing and promotions. Ability to organize and complete work in accordance with deadlines. Ability to operate independently and requires no direct supervision. Ability to work well under stress. Thorough knowledge of purchasing and inventory IT systems, records and procedures, and equipment. Effective planner, implementer, and problem solver. Knowledge of quality control standards and practices. Ability to maintain confidentiality of company and personnel related issues. Ability to plan, organize and complete work in accordance with time deadlines. Ability to supervise, train and evaluate work staff. Ability to work under pressure and handle stress. Ability to travel extensively. Ability to work nights, weekends, and holidays. Ability to effectively manage complexity, ability to influence and inspire others.

To Executive Search Firms & Staffing Agencies: NCLH does not accept unsolicited resumes from any agencies. All unsolicited resumes will be considered NCLH property, and NCLH will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the NCLH Human Resources Talent Acquisition Department.

EQUAL EMPLOYMENT OPPORTUNITY:

Norwegian Cruise Line Holdings Ltd. and its subsidiaries are equal opportunity employers, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, genetic information, national origin, protected veteran status, disability status, or any other characteristics protected by law. EEO is the law | EEO is the law GINA Supplement

Applicants have rights under Federal Employment Laws. FMLA | EPPA | Job Safety and Health: It's the Law