Executive Chef — Cruise Ship (Caribbean itinerary)

We are looking for an executive chef to run every galley on our 3,000-passenger cruise ship — main dining room, buffet, specialty restaurants and crew mess — across seven-night Western Caribbean itineraries out of Miami. HACCP compliance, provisioning for up to 4,000 people a day, and menu execution consistency across a rotating international kitchen brigade are the daily core of the job.

Food Hygiene Level 2 is required alongside STCW Basic Safety Training and a current ILO/MLC Medical Certificate. We are looking for someone with at least ten years of high-volume kitchen experience, several of them in an executive or head chef role, comfortable managing a brigade of over 100 cooks and stewards across multiple galleys.