The Gig: We're on the hunt for an epic human to join our Virgin Voyage's Fleet Experience Team as our fabulous and newest Development Chef - Pastry. This impactful role is for a serious foodie that while focused on pastry, also likes to be involved in all of our (award winning) recipes onboard our lavish Lady Ships. Sound like you? Dive on deeper into the full recipe below and bring your own flare to the kitchen! This gig is based at VVHQ - our swanky Virgin Voyages Head Office in Plantation, FL where we follow a hybrid work environment. We can't wait to 'sea' you in person during our Collaboration Days, Tuesdays, Wednesdays, and Thursdays, while you enjoy Mondays and Fridays' as remote days. What You'll Be Up To: Culinary To assist the Director of culinary in creating recipes, menus, develop restaurant concepts, and assist in implementing such menus and recipes in the operation. To work with the Corporate Chef and Director of Culinary, New Build Team and Administration Procurement Team on the ongoing assessment, development and replacement of new and existing recipe and menu programs. To assist with the planning and coordinating of all onboard menus for all food outlets including giving direction on concepts, catering layouts, operational flow and set up, culinary standards, as well as catering menus and presentations with the team, outside consultants and partners for all restaurants and food service areas. To assist and guide the Corporate and onboard Galley Management, providing menus and recipes to run the on-board culinary operation efficiently within the given budget parameters and guidelines. Responsible for maintaining the quality and reliability of products and services. Is to provide front line culinary resources and support. This support should include training and follow up regarding the execution of our client's philosophy, achieving desired food cost targets, and meeting food quality guidelines. Regular inspections and tests of products are to be executed to determine if a product conforms to and is suitable according to expectations. Needs to be on top of the latest food and dining trends and be ahead of the trend drivers and competitors, drive innovation and design for the future. Is to effectively gather information outside the company in order to stay current with industry practices and standards. Is to have solid experience in culinary management, menu creation, managing larger teams, implementing successful programs and start-ups. Is to be a great leader to motivate and inspire the team of chefs we will be working with. To directly supervise and train the Galley Management and Galley Personnel to accomplish established goals. Perform shipboard visits and audits on board all Virgin Voyages vessels. To ensure the finest operation and overall guest experience on board. Is responsible to provide the utmost quality of service according to the exigencies contracted by Virgin Voyages To assist with the creation and implementation of the special menus for charters, traditional holidays, world cruises, new vessel inaugural cruises and sales/marketing events. Evaluate all new items and quantities to be ordered. - Generate recipes, procedures, and complete specifications to ensure consistent execution of menus and products according to established brand standards. - May need to develop and adjust additional menus to cater to special diets and their requirements, food values, vegetarian menus, children's menus, First mates, Leaders and Crew. - To assist with the planning and production of the season based on Itinerary. Purchasing/Suppliers/Warehouse (MIA & BCN): Must be fully familiar with the Meat, Fish and Seafood Program as well as all specifications of fresh produce and dry items contracted with our vendors (portion control, specifications and awarded brands). Must be familiar with the procurement plans for each vessel/season. Take the appropriate decisions and actions when replacements for missing food items are immediately needed. Operations: Assists Director of Culinary in the execution of all new recipes and menu implementations or any other projects that need assistance Supervise existing menu cycles and anticipate any changes. To test and taste new food items, new ingredients, or alternate ingredients, as required. Ensure products tested are consistent with brand concept, are operationally feasible, and meet target budget parameters. Work in and as part of a team; does not make any changes in the operation and chain of supply without the approval and knowledge of the Director of Culinary. Is to constantly strive to maintain the food quality, presentation and establish necessary control measures to maintain a consistent high level of production and supply. Be involved in culinary programs with guest chefs and wine makers. Is to keep in direct communication with the Director of Culinary and Corporate Chef. To assist with developing and implementing goals and objectives for the galley management during the pre-opening inaugural cruises, first cruises and for the first 60 days into regular cruises. Ship's Visit/Inspections: Send a detailed visit agenda to the ships General Manager, Food and Beverage Director, on board Food and Beverage managers, Corporate Chef, and Director of Culinary. Conduct ships visits as and when required. Visit the People Director Shipboard upon arrival to get their feedback on the ship operation and any challenges that they might have. Visit the General Manager upon arrival and keep him fully aware of the visit points and progress. Participate in the onboard culinary meetings. Participate in the inventory spot checks. Interact with guests on board to understand their needs and desires. Compile the ship's visit report and quality report and address to all parties concerned. The written report must be reviewed by all onboard parties prior to disembarking the vessel. Inform the Corporate Chef and Director of Culinary as to the culinary management strengths and assist in setting goals and objectives where individuals need to develop and improve their skills Review items availability (food, equipment) and address the onboard team if any shortages or overstocked items. Coordinates with the Corporate Chef and Director of Culinary if that is the case. Be ready to travel up to 75% of the year. Training and Development: Ensures and follows up with onboard teams and conduct recipe training utilizing the Virgin approved recipes. While on board, measures progress and achievement of training objectives, spot checks that all programs are being executed in a timely manner and according to expectations. Suggests changes to the training programs to maintain optimal efficiency. Complete the ship visit form. Walk the stores and inspect for proper utilization, specification, rotation, Cleanliness. and storage. People Team Support the onboard and shore side People Team operation and communicates with Shipboard People Team for any concerns that are out of the ordinary. Must possess very good communication skills, linking corporate office with the ship and other departments. Serves as a liaison between the onboard staff and management, concerning issues and problem areas. Other duties as assigned. SuperPowers Required: Requires a minimum of 10 years in the profession (upscale quality hotels & restaurants). Must be familiar with premium brands and products used in a luxury operation. Is to establish and maintain a high-level gastronomic experience on board our luxury cruise ships. Has the ability to organize, prioritize and manage multiple projects, and develops timelines to meet deadlines within specific parameters. Must possess excellent leadership skills while working in a fast-paced environment. Must possess very good computer skills and be proficient with operating systems and become familiar with company proprietary Software. Must be able to read and speak English, to orate clear definitions to his subordinates, able to interpret documents such as reports and manuals. Other languages are considered a positive. Must be a serious professional and take great pride in his/her work. Adhere and support the Company rules and regulations as dictated by the company employee handbook. Must be able to organize own travel through company's travel appointed agency and is responsible for checking, requesting, and processing all documents necessary for travel. Must supervise all corporate subordinates travel schedules and arrangements. Must maintain the forecasted travel schedule and is responsible to update any travel changes. What Matters to Us: At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hangout spot and help make the place even better. So, we won't be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen. Virgin Voyages is committed to being an Equal Opportunity Employer and encourages applications from qualified, eligible applicants regardless of their sex, race, disability, age, sexual orientation, gender reassignment, religion or belief, marital status, pregnancy and maternity. Our greatest strength comes from our ability to come together as unique individuals we seek to always embrace and celebrate our differences, providing an inclusive workplace environment that allows you to be your best self. Virgin Voyages is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Virgin Voyages via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Virgin Voyages HR/Recruitment will be deemed the sole property of Virgin Voyages . click apply for full job details