Executive Chef (Shipboard)
On-site · Miami, Florida, United States
Job Summary
Executive Chef on a Four Seasons yacht leads culinary strategy and operations across multiple dining venues (restaurants, bars, lounges, in-suite dining, stewarding, and crew dining). Responsible for delivering exceptional food quality and service while mentoring and developing the culinary team through a heart-centered leadership approach. Collaborates with the Yacht’s General Manager, Director of Food & Beverage, and Restaurant Manager to create innovative concepts, manage budgets, and uphold the highest standards of hygiene and service in a luxury, shipboard environment.
Required Qualifications
- Minimum of 7–10 years of progressive culinary experience, including at least 5–7 years at the Executive Chef level in a senior leadership capacity
- Experience in luxury hospitality environments; shipboard experience preferred but not mandatory
- A degree in Hospitality Management is preferred but not required
- Advanced certifications or diplomas in Culinary Arts, Food & Beverage Management, or Food Safety are highly desirable
- Strong proficiency in English; excellent communication skills
- Solid experience with food and beverage operational systems
- Experience within Michelin-starred restaurants or luxury hotels is highly regarded
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