Royal Caribbean Group

Sous-chef

Recruiter:
Royal Caribbean Group
Category:
Galley Jobs
Position:
Sous Chef
Updated:
February 7, 2024

KEY RESPONSIBILITIES
• The Sous Chef is responsible for providing overall leadership in the ship’s Hot and Cold Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.
• The Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.
• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Director and the corporate office.
• Prepares the weekly schedule for the galley crew, designating special duties, cleaning duties and time off.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.
• Ensures that food quality and portion control are always in line with the company’s specifications.
• Evaluates all staff upon signing off and in the evaluation, periods requested by the company.
• Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.
• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.
• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.
• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.
• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation.
• Communicates daily with the respective F&B Director and Restaurant Operations Manager to verify guests’ food acceptance and special requests. Communicates any shortages or last-minute changes.
• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations.
• Conducts a daily tour of the provision area, ensuring that correct storing procedures are met and that there are no signs of spoilage.
• Keeps in direct communication with the Inventory Manager to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and takes necessary adjustment measures. At the end of each voyage, in conjunction with the Inventory Manager and the Food & Beverage Director, prepares the food order for the next loading.
• Spot checks the breakfast and lunch buffets, the teatime and midnight buffets.
• Maintains the cleanliness of all food preparation areas and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.
• Develops recipe training programs by section and ensures follow-up with the team and culinary department.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crewmembers with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management, ensures all culinary standards and procedures are executed consistently.
• Understands and can perform in all areas of the Galley, Hot Galley, Pantry, Pastry, and Bakery.
• Actively monitors all food quality, production, and execution, takes corrective action immediately.
• Conducts inspections and tastings in all service areas of responsibility regularly.
• Understands how to use all galley equipment and utensils.
• Ensures all galleys are clean and always operate in compliance with USPH standards.
• Ensures that all equipment is properly repaired and maintained.
• Adequate food product is always on hand, in all locations, and is prepared in 100% accordance with company standards.
• Upholds Safety, Environmental and other company policies and standards.
• Develops and implements innovative ideas for operational efficiencies.

QUALIFICATIONS AND EDUCATION
• A minimum of 10 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 3 years as Executive Sous chef or chef de Cuisine (shipboard experience preferred).
• A culinary school degree is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, decision making, and people skills.
• Knowledge of the principles and processes involved in business and organizational planning, coordination, and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Knowledge of policies and practices involved in the human resources function.
• Able to create recipes, a la minute food presentations, and buffet set-ups.
• Able to capture the attention of a large audience.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.

Royal Caribbean Group

Royal Caribbean Group

careers.royalcaribbeangroup.com

Royal Caribbean Group (NYSE: RCL) is a cruise vacation company comprised of three award-winning global brands: Royal Caribbean International, Celebrity Cruises, and Silversea Cruises. Royal Caribbean Group is also a 50% owner of a joint venture that includes TUI Cruises and Hapag-Lloyd Cruises. Together, our brands operate a global fleet of 60 ships traveling to more than 800 destinations worldwide.

We’re proud of the way our team members from different cultural backgrounds, ages, races, religions, education levels, sexual orientation, genders, and disabilities come together to create the incredible vacation experiences we’re known for. We believe that the diversity of our employees plays a major role in our success.

We are proud of our entrepreneurial spirit, the force that drives us to innovate. It’s that state of mind that helps us see opportunity where others see only risk.

Come join our RCG family and journey with us!


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