# SBN - Fleet Executive Pastry Chef

**Company**: Hollandamericagroup
**Location**: New York, New York
**Work arrangement**: onsite
**Experience**: executive
**Job type**: fixed term contract
**Category**: Hospitality
**Industry**: Travel

**Apply**: https://hollandamericagroup.pinpointhq.com/en/postings/4e8d13b7-568d-46b1-853d-6b44e68b9101?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/jobs/job_ee563913-38a

## Description

We are seeking an experienced Pastry Chef to join our team as a Fleet Executive Pastry Chef. As a key member of our culinary team, you will be responsible for defining and maintaining Seabourn's world-class pastry and bakery standards across the fleet.

Your primary focus will be on overseeing the development of innovative pastry concepts, menu design, and product consistency across all ships. You will ensure culinary excellence, guest satisfaction, and compliance with all HESS, sanitation, and operational procedures.

As a Fleet Executive Pastry Chef, you will manage all shipboard pastry and bakery operations, ensuring that the highest standards of dessert, bread, and confectionery production are achieved within established budgetary and company policies.

Key Responsibilities:

- Ensure compliance with all sanitation (CDC) regulations per the latest VSP manual and relevant Public Health standards (Canadian, Brazilian, USPH, and others as per itinerary).

- Ensure that all pastry and bakery production areas uphold safe and hygienic working conditions in line with Seabourn's HESS-MS policy.

- Track and verify overtime and compliance for all personnel under supervision per MLC 2006 and company policies.

- Guarantee that all cooks' and pastry staff training records are current and meet regulatory requirements.

- Promote a culture of proactive safety awareness and sanitation excellence across all pastry and bakery operations.

Benefits:

- Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings.

- Leads menu engineering for dessert and bakery sections , standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients.

- Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas.

- Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency.

- Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP).

- Guides the development of special items for guest events, celebrations, and signature dining concepts.

- Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing.

- Works closely with the Culinary, Hotel, and Restaurant & Bar teams to maintain a cohesive and elevated dining experience across all outlets.

- Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals.

- Oversees career development, training programs, and succession planning for pastry and bakery teams.

- Ensures balanced and nutritious crew pastry offerings with consistent menu rotation.

## Skills

### Required
- Sanitation regulations
- Pastry and bakery production
- Menu engineering
- Supply chain management
- Waste control
- Ingredient sourcing
- Career development
- Training programs

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Source: [Apply at hollandamericagroup.pinpointhq.com](https://hollandamericagroup.pinpointhq.com/en/postings/4e8d13b7-568d-46b1-853d-6b44e68b9101?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)