Chef de Cuisine - Worldwide


Full job details

Disney Cruise Line
Job Type
Chefs, Chef de Partie, Commis Chef, Pastry Chef
Job Level

Job Description


At Disney Cruise Line, you can set sail on the job opportunity of a lifetime! Disney Cruise Line has established itself as a world-renowned leader in hospitality and entertainment, and has been recognized as the top cruise line for families.

Our crew members bring the magic to life to deliver exceptional guest service and create family-friendly fun onboard the Disney Magic, Disney Wonder, Disney Dream, Disney Fantasy, and on our private island paradise in the Bahamas – Castaway Cay! With incredible itineraries that visit exciting destinations around the world, crew and Officers can chart the course for an unforgettable adventure with Disney Cruise Line.

On-going training and development allows our crew to continuously learn and grow personally and professionally, and Disney Cruise Line offers a unique opportunity for those looking to grow, excel and work for one of the most innovative and welcoming companies in the world. Apply today to Embark on Your Career and Navigate Your Future!


  • Monitor production and service levels daily by interacting with guests and crew
  • Organize, coordinate and run line service each evening serving up to 1,400 guests; 2 dinner seatings per night
  • Organize, coordinate and run line service for breakfast, lunch and production in assigned area of responsibility
  • Oversee proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
  • Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis
  • Meet or exceed Disney Cruise Line and VSP requirements in area of responsibility; prepare and lead culinary team through external inspections with United States Public Health
  • Interact with guests and Food & Beverage leadership to gauge overall guest dining experience; assist in handling and resolving guest recovery needs as necessary
  • Follow company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
  • Responsible for meeting food cost budgets and targets as set by the Food Manager onboard
  • Responsible for ordering stores for assigned area of responsibility by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
  • Inventory control (par levels turn over and replenishment)
  • Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
  • Facilitate staff meetings
  • Responsibilities include buffet, a la carte, production and/or line service
  • Provide leadership for all direct reports; Responsibilities include, but are not limited to:
    • Managing personnel files
    • Conducting performance reviews, including discipline as needed
    • Ensuring Maritime Labor Convention (MLC) compliance
    • Monitoring STAR time keeping system and making necessary corrections
    • Onboard training, new hire and ongoing training
    • Crew development
    • Crew recognition and communication

Basic Qualifications

  • Demonstrated career progression within the culinary field
  • Certified working Chef or equivalent degree in Culinary Arts
  • Proven working knowledge of food and beverage products, services, and equipment
  • Ability to calculate and control cost potentials/projections and understand the impact on overall budget
  • Ability to propose, write and implement high quality menus based on themed and seasonal availability
  • Ability to write and cost recipes and train the team to execute them at the highest standards
  • Ability to take ownership and lead culinary team within assigned area of responsibility
  • Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
  • Demonstrated leadership and ability to successfully manage multi-functional and diverse areas
  • Able to work under pressure of tight timeframes, deadlines and dollar goals
  • Strong written and verbal communication skills
  • Good time management and organizational skills

Preferred Qualifications

  • Minimum four years recent experience in a leadership position within a 4 -5 star hotel or restaurant overseeing a high volume culinary operation
  • College degree in Culinary Arts, preferred

Additional Information

This is a SHIPBOARD role.

Reports to: Assistant Manager Food Operations

  • Direct reports: 14-25 crew members made up of Commis Chef through Junior Sous Chef
    Level: 2.5 Stripe Officer
    Contract Length: Four (4) Months

Applicants must

  • Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel
  • Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion
  • Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan
  • Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control
  • Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices
  • Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment
  • Be comfortable living in a confined space with strict rules and regulations
  • Adhere to a structured lifestyle, personally and professionally

Your Responsibilities:

  • Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this)
  • Complete a pre-employment medical
  • Obtain a criminal background check
  • Bring approved work shoes
  • **Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination.