The Regional Corporate Chef (RCC) is responsible for overseeing the shipboard culinary operation and managing the Executive Chef for designated ships. The RCC supervises and trains the shipboard Executive Chefs to ensure that they are providing a high quality, cost effective, and consistent culinary experience for the guests by following approved menus, presentation technique, and standardized recipes. They closely monitor equipment maintenance, report repairs and food inventories to ensure a cost effective operation while meeting budget requirements.
The RCC will work closely with Hotel Managers and Hotel Directors to train the front of the house servers on menu knowledge, ingredients, special diets, and service improvements. The RCC will work closely with the Corporate Executive Chef to communicate the performance of the Chefs and other requirements for a successful operation. The RCC will assist the shipboard Executive Chef with managing the chefs work schedule and coordinating travel.
The RCC reports to the Corporate Executive Chef.