Culinary Standards Manager

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. 

As a Disney Cruise Line Culinary Standards Manager, and part of the shoreside culinary team, you will work on hands on menu development, recipe package creation and implementation including but not limited to Main Dining, a la Carte, Concierge Offerings, Marceline Market /Cabanas Food Court, Castaway Cay, Disney Lookout Cay, Groups & Functions and the Crew /Officer Offerings

This includes, recipe auditing, cost management and consistency for those areas on all current and future vessels.

This is a shoreside position based in Celebration, FL.

You will report to the Manager, Culinary Standards

Responsibilities:

• Assist in development of all menu content
• Consistently look for ways to create, renew, refresh to delight our guests with new products
• Partner with all Disney Cruise Line Food and Beverage lines of business to see to open communication
• Partner with food managers to achieve highest culinary standards and crew excellence by effective leadership, motivation, empowerment and communication
• Owner of all Food and Beverage collateral from conception to delivery which includes ownership of print inventories
• Participates in all succession planning and training plans for Culinary teams
• Establish effective partnerships with other line of business by fostering teamwork among shipboard and shore teams
• Partner with ships teams to see that all audits are being completed in a timely manner which will also include regular auditing of all procedures
• Act as coach, mentor and adviser to culinary teams
• Assist in leading direct reports to define, communicate and achieve specific goals in the areas of Guest Satisfaction, Crew Excellence, and operational and financial excellence and productivity

Basic Qualifications:

• Minimum 5 years’ experience in an Executive Sous Chef role or higher
• Experience in menu development and implementation
• Experience within a la carte, banqueting, large volume operations and Quick Service
• Ability to be flexible with work schedule
• Demonstrate strong presentation, business planning skill, conflict resolution and organizational skills
• Demonstrate computer proficiency within a Windows/Mac environment
• Demonstrate a high level of cooking skills and knowledge
• Demonstrate a high level of initiative, motivation, problem solving skills as well as continuous improvement skills