Corporate Culinary Manager Main Dining Room at MSC Cruises

Geneva, Geneva, Switzerland -

Full Time

Start Date

Immediate

Expiry Date

26 Feb, 26

Salary

0.0

Posted On

28 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Knowledge, Food Safety, Menu Engineering, Communication, Leadership, Organizational Skills, Project Management, Financial Interpretation, Cost Control, Creativity, Adaptability, Collaboration, Cultural Awareness, Guest Satisfaction, Culinary Innovation

Industry

Travel Arrangements

Description

Where passion meets opportunity The best of your adventures is the one you have yet to sail! Your Purpose The corporate culinary Manager Main Dining Room is responsible for supporting the development, implementation, and execution of culinary programs across the fleet. Operating from the corporate office, the role ensures consistency of food quality, menu innovation, culinary compliance, cost efficiency, and brand standards. The manager collaborates closely with shipboard culinary teams and shoreside leadership to enhance guest satisfaction and operational excellence. Your Impact Menu & culinary development • Support creation, testing, and rollout of fleetwide menus, recipes, and culinary concepts for all MDR venues. • Assist with seasonal menu planning, special events menus, and themed dining experiences. • Standardise recipes and ensure accurate documentation across culinary operations. • Conduct culinary trend research to enhance the brand offerings. 2. Operational oversight • Monitor fleet culinary performance via reports, ship visits, and communication with onboard leaders. • Track compliance with corporate culinary standards, sanitation regulation, and food safety protocols. • Provide operational support for new ship launches, rebranding, and venues openings. 3. Training & development • Develop and maintain trainings materials for culinary teams, including SOPs, recipe books, and instructional videos. • Support onboard and shoreside training programs for chefs and galley management. • Mentor onboard culinary teams to build skill level and ensure leadership continuity. 4. Quality assurance & guest experience • Review guest feedback, quality scores, and culinary KPI reports, implement improvement strategies. • Conduct periodic quality insurance audits of fleet menus, food presentation and service execution. • Collaborate with guest experience and brand teams to maintain consistent culinary identity. 5. Cost management & procurement • Assist with food cost analysis and budgeting to achieve corporate financial goals. • Partner with supply chain/purchasing to evaluate new products, suppliers, and cost saving opportunities. • Support portion control, waste reduction, and procurement compliance across ships. 6. Cross functional collaboration. • Work closely with corporate teams, including F&B, operations, HR/ training, supply chain, and marketing. • Provide culinary insight for marketing materials, promotional campaigns, and new concept development. • Represent the culinary department in corporate meetings, tastings, and vendor evaluations. 7. Working conditions • Office based with regular travel to fleet vessels and culinary hubs. • Occasional requirement for long hours during fleet deployments, special events or menu rollouts. • Must meet corporate and maritime safety requirements. Your Journey so far • Culinary degree or equivalent professional training required. • 5-10 years of culinary leadership experience, preferably within luxury hospitality, hotels, resorts, or cruise lines. • Experience managing muti-units or large-scale food operations preferred. Your Essentials • Strong culinary knowledge in international cuisines, food safety, and menu engineering. • Exceptional communication and leadership ability; skilled at coaching teams remotely and in person. • High attention to detail with strong organisational and project-management skills. • Ability to interpret financial reports and contribute to cost-control strategies. • Comfortable traveling to ships, suppliers, and training events (25-50% travel typically required) • Creative, solution-oriented and adaptable in a fast-paced environment. • Collaborative mindset with strong cultural awareness for international teams. • Passionate about guest satisfaction and culinary innovation. Our commitment We are committed to building a future that values diverse perspectives, embraces the world beyond borders, and fosters an inclusive environment where every individual feels valued, respected and empowered to be their authentic selves. Our commitment extends to taking meaningful, measurable actions that have a long-term positive impact on our guests, our employees and our planet. Ready to turn your passion into something extraordinary? Join us at MSC Cruises, where new opportunities await. Apply today to be part of a global team that is pushing boundaries and achieving something remarkable. Your journey starts here!

Responsibilities

The Corporate Culinary Manager is responsible for developing and executing culinary programs across the fleet, ensuring food quality and brand standards. This role involves collaboration with shipboard teams to enhance guest satisfaction and operational excellence.