Director, Culinary Operations

MSC Cruises•Fort Lauderdale, FL

67d•Hybrid

About The Position

The Director of Culinary Operations & Innovation leads the execution, consistency, and culture of MSC’s culinary operations across the fleet. The role oversees the overall culinary strategy, driving process improvements, recipe simplification, product enhancement, and food quality standards to achieve operational excellence and cost efficiency. Working in close partnership with Corporate and Traveling Chefs, F&B Directors, and Procurement, the Director also champions talent development, menu innovation, and guest-centric enhancements to continually elevate MSC’s global dining experience. This is a hybrid position requiring 4 days per week in the office, in Miami.

Requirements

Culinary degree required; master’s degree preferred.
Minimum 10 years of progressive leadership experience in large-scale culinary operations, ideally within the cruise or hospitality industry.
Proven record in menu innovation, cost management, and operational excellence.
Certificate or diploma in Food Safety/HACCP.
Fluent in English; additional languages are an advantage.
Strong leadership, communication, and decision-making skills.
Deep understanding of culinary operations, food production, and kitchen management.
Skilled in recipe standardization, process optimization, and electronic documentation systems.
Proficient in MS Office and culinary management systems.
Analytical mindset with strong problem-solving and organizational abilities.
Commitment to quality, consistency, and continuous improvement.
US Passport or US Permanent Resident

Nice To Haves

master’s degree preferred.
additional languages are an advantage.

Responsibilities

Define and lead the culinary standards across all vessels, including Specialty Restaurants and private island facilities.
Drive process improvements, recipe simplification, recipe database, and BOH operational efficiencies to ensure consistent, high-quality execution.
Serve as a subject matter expert in developing and implementing culinary process improvements, ensuring optimal preparation techniques, product consistency, and equipment utilization.
Collaborate with Procurement, Product Development, Technical Marine, and Onboard Teams to optimize menu/product execution, workflow, and equipment utilization.
Works collaboratively with Procurement & Sen. Culinary Team to manage all product cuttings, ensuring comprehensive documentation of brand and specification changes (including images, bid-period usage, and estimated year-over-year food-cost impact), and submits all results in a timely manner for final review and approval.
Champions culinary innovation by developing practical yet forward-thinking concepts, menus, and recipes tailored to itineraries, guest demographics, and evolving market trends.
Plans and oversees the implementation, training, and testing of culinary techniques with shoreside and onboard operations.
Coordinates and plans re-positioning cruises, ensuring the ships have the needed menu flowchart and menus are in place, and works closely in collaboration with the respective Traveling Chef and the onboard team, and Procurement on related food orders and overall programming.
Oversee implementation, training, and auditing of culinary programs to ensure adherence to standards and USPH compliance.
Lead Corporate and Traveling Chefs in maintaining recipe accuracy, quality control, and consistency across the fleet.
Seeks operator feedback, visits ships and/or attends Operational meetings to gain insight into potential enhancements to systems, methods, and procedures to deliver Culinary /F&B excellence.
Partner with FOH Directors to ensure cohesive F&B excellence across service and culinary delivery.
Support newbuild, drydock, and design initiatives, ensuring optimal kitchen layout and equipment selection.
Analyzes, standardizes and manages one-best-way to electronically house, communicate (including format) and publish recipes/SOPs across the fleet for food and equipment
Ensures that the company’s standards and procedures are followed. Consults and collaborates with the Traveling Exec Chef to ensure proper flow charts are maintained.
Mentor and develop the Corporate and Traveling Chef & onboard Sen. Culinary Management teams, fostering a culture of excellence, creativity, and accountability.
Support onboard culinary leadership through training, audits, and performance development.
Partner with HR and Training teams to identify, nurture, and retain high-potential culinary talent.
Lead food cost management initiatives, analyzing results and implementing cost-control measures.
Partner with Finance to monitor budgets, food costs, and labor productivity fleetwide.
Develop and refine processes to reduce waste, improve prep efficiency, and enhance profitability.
Analyze restaurant revenue and guest feedback to identify opportunities for improved quality and margins.