Job Description:
We are currently hiring excellent Sous Chefs to join our talented shipboard staff! The Sous Chef is responsible for managing and coordinating the activities of various workstations engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dining venues onboard the vessel.
Essential Responsibilities will include:
- 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 Sous Chef & the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details
- Reading menus to estimate food and time requirements, to ensure speed and efficiency
- Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.
- Reviewing food requisitions from the various workstations and forwarding them to the Executive Sous Chef for final approval
- Observing and evaluating employees and work procedures to ensure quality standards and service is met
- Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations
- Conducting workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste
- 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.
- Performing any other job-related duties as assigned by the supervisor or management
Requirments:
- 6 to 8 years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high-volume food service facility
- Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to organizational standards
- Extensive knowledge of food handling procedures with regard to public health standards.
- Completion of high school or basic education equivalent
- Proof of cook apprenticeship completion or equivalency
This position is located onboard one of our vessels.
All International applicants must have the ability to obtain a C1D Visa
Shipboard employees must be able to physically lift and/or move up to 50 pounds without aid
Foreign language skills are preferred, but not required
