Sous Chef (Specialty Dining) (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Senior Chef de Cuisine (S.E.A.)

Description

S.E.A (Sven.Elverfeld.Aqua) is the flagship culinary venue onboard The Ritz-Carlton Yacht Collection. In partnership with Chef Sven Elverfeld of “Aqua”, at The Ritz-Carlton Wolfsburg, this dining venue will deliver a three Michelin Star concept experience onboard Yacht Evrima. The Sous Chef (S.E.A.) will be responsible for delivering an uncompromising level of culinary quality for this dining venue and will be an inspiring leader to all Ladies and Gentlemen under their care. In that mission they will deliver uncompromising quality for all dish preparation, execution and finish that is comparable with a culinary experience at ‘Aqua” Wolfsburg.

The Sous Chef (S.E.A.) ensures that all stations are ready to perform their duties in a clean, efficient and timely manner before and during each meal service so that all of the food served to the guest is of the highest standard. The Sous Chef (S.E.A.) will also prepare food as delegated by the Senior Chef de Cuisine and ensure that all the culinary elements leave the galley for guests at the highest level of quality.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Partners with the Senior Chef de Cuisine (S.E.A.) to execute all menus designed by Chef Elverfeld to quality expected
2. Assists the Senior Chef de Cuisine (S.E.A.) with daily menus, schedule planning, and food inventory and is responsible to lead the Galley during the Senior Chef de Cuisine (S.E.A.) absence
3. Oversees the culinary Ladies and Gentlemen to ensure that the food is prepared in a timely manner according to the Company Standards and in accordance with recipes and assisting other workstations as necessary
4. Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
5. Executes Public Health Practices and follows USPH Standards, including but not limited to cleaning temperature recording, store organization, USPH internal inspections and Integrated Pest Management
6. Trains and mentors all Ladies and Gentlemen on Public Health and Company Standards of cleanliness and sanitation
7. Ensures that the food service in the Galley as well as the employee dining Galley is of the highest standard through conducting spot checks and tastings at each meal
8. Responds to issues or problems immediately and efficiently involving relevant Ladies and Gentlemen as required, as well as reports any challenges, complaints or service difficulties to immediate supervisor
9. Exemplifies full knowledge of the menu items, recipes, methods of production and presentation standards
10. Plans and conducts training of the Chef de Partie (S.E.A. / Evrima) for preparation of the menu items
11. Establishes, maintains and encourages effective inter-department working relationships
12. Ensures proper food handling and transportation in Galley area
13. Prepares daily food requisition and anticipate food counts
14. Conducts daily walk-through after each meal to ensure proper dating, labeling and storing of products
15. Engages with guests throughout the Yacht and hosts/contributes to culinary workshops and events

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of five (4) years’ experience, with a minimum of two (2) years as a Sous Chef in five-star restaurant or similar luxury establishment
3. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate a cruise catering operation
4. Superior knowledge and experience in Public Health Standards related to USPH and HACCP
5. Efficient in operating inventory systems in the capacity of a regular user
6. Possess strong knife skills
7. Ability to work in a fast paced, hot environment

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.