Executive Chef (Shipboard)

Four Seasons Hotels and Resorts•Miami, FL

10h•Onsite

About The Position

The Shipboard Executive Chef plays a vital role in the culinary leadership of the yacht, contributing to strategic and operational decisions regarding all food and beverage operations. This position oversees the culinary offerings across various dining venues, including restaurants, bars, lounges, in-suite dining, stewarding, and crew dining areas.

Requirements

Minimum of 7–10 years of progressive culinary experience.
At least 5–7 years at the Executive Chef level in a senior leadership capacity.
Demonstrated excellence in leadership, strategic planning, and operational execution.
Outstanding communication skills with strong proficiency in English.
Solid experience with food and beverage operational systems.

Nice To Haves

Degree in Hospitality Management is preferred but not required.
Relevant backgrounds in Leadership Management, Culinary Arts, Business Administration, or related fields will be considered.
Advanced certifications or diplomas in Culinary Arts, Food & Beverage Management, or Food Safety are highly desirable.
Proven experience in luxury hospitality environments is strongly preferred.
Shipboard experience is preferred, but not mandatory.
Experience within Michelin-starred restaurants or luxury hotels is highly regarded.
Candidate ideally already holds a valid US work authorization.

Responsibilities

Deliver exceptional food quality and service.
Lead, mentor, and develop the culinary team through a heart-centered leadership approach.
Collaborate with the Yacht’s General Manager, Director of Food & Beverage, and Restaurant Manager for creating and implementing innovative culinary concepts.
Manage budgets.
Uphold the highest standards of service and hygiene.