Job Description:
At Royal Caribbean International, we believe that great vacations begin with great employees! As a leader in the cruise line industry, RCI is continuously expanding and seeking dynamic, energetic, experienced professionals to join our team. With our innovative fleet of ships visiting five continents, each offering adventurous ways to explore the globe, this could be a great opportunity to let your career set sail with us.
Royal Caribbean International is now searching for Executive Sous Chefs to be a part of our shipboard culinary operations and oversee its world class team. Travel the world, as you explore exciting adventures daily. The Executive Sous Chef is responsible for managing the activities of a large section of the galley, engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dining venues onboard the vessel.
Responsibilities include but are not limited to:
- Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators
- Enforcing and following USPH and HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
- Collaborating with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details.
- Providing on-the-job training to strengthen his/her team's current performance, and preparing them for possible advancement.
- Training and monitoring all levels of cooks and chefs for proper skills and service.
- Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations.
- Enforcing the storage & disposal of over-production food items according to organizational rules & regulations.
- Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
Minimum Requirements:
- Have at least 6- 8 years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility.
- Completion of high school or basic education equivalency preferred. Proof of cook apprenticeship completion or equivalency.
- Very strong communication, problem solving, decision making, and interpersonal skills.
- Ability to read, write, and speak English clearly and distinctly
- Must meet all physical requirements, including the ability to lift up to 50 pounds.
- All international applicants must have the ability to obtain a C1/D1 Visa.
- Applicants must be able to accommodate a months on 4 / 2 months off.
- Ability to participate in emergency life-saving drills and required training.
***PLEASE KINDLY APPLY TO THIS POSITION ON THE FOLLOWING WEBSITE TO BE CONSIDERED: ***
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