Executive Chef: The executive chef is the head of the galley and must have extensive restaurants or hotel chef experience. Most cruise liner companies only offer executive chef positions to chefs with more than 8 years in the industry in a subordinate position.
On today's cruise ships, in addition to the Captain being in charge, there are a handful of senior officers that manage the ship's operations and report to the Captain. These jobs include Staff Captain, Chief Engineer, Hotel Director, Cruise Director, Doctor, Food and Beverage Manager, and Staff Engineer.
Cruise ship chefs need outstanding time management, organizational, and communication skills, in addition to physical strength and stamina and an understanding of proper food and kitchen safety procedures.
There are no bills to pay when working cruise ship jobs, but cooks or chefs often work fairly long hours to keep up with demand.It is not uncommon for chefs and service staff to work 10-hour shifts every day, with workers in the preparation kitchen involved in washing, trimming, peeling and slicing vegetables all day.
The lower and more central you are in a ship, the less roll and sway you will feel. Even if you choose a balcony room, choose a low level and a room closest to the ship's center. The higher decks and cabins at the front (forward) or back (aft) of the ship will rock and roll the most.
In general, the most popular spot to be on a cruise ship is midship on a higher deck because these rooms are centrally located. Moreover, cabins towards the middle of the ship have the reputation of providing a smoother ride when the ocean is rough.
While ZipRecruiter is seeing annual salaries as high as $102,500 and as low as $14,500, the majority of Cruise Ship Worker salaries currently range between $30,000 (25th percentile) to $58,000 (75th percentile) with top earners (90th percentile) making $90,000 annually across the United States.
The corporate executive chef of a cruise ship combines the expertise of a chef with the skills of a business manager to oversee the vessel's entire culinary operation. This can include everything from ingredient orders and cost reductions to menu design and staff training.
At the top of the hierarchy are officers: managers and those responsible for navigation. In the middle are staff members, which include workers in entertainment, retail, and guest services. At the bottom are crew members, who are generally responsible for serving guests.
There are no holiday entitlements, but crew members can choose when they take the six- to eight-week break that automatically comes with longer contracts.
Average Total Cash CompensationThe base salary for Kitchen Director/Chef in companies like ROYAL CARIBBEAN GROUP range from $81,210 to $108,960 with the average base salary of $94,330.