Executive Sous Chef for Azamara Cruises

V.Ships Leisure is looking for Executive Sous Chef on behalf of Azamara Cruises.
Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office. Prepares the weekly schedule for the Galley Staff, 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. Executive Sous Chef 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. Evaluate all staff upon sign 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. 

Key Responsibilities

• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office. 
• Prepares the weekly schedule for the Galley Staff, 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. 
• Evaluate all staff upon sign 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 Assistant F&B Manager's and Restaurant Manager in order 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 Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and take necessary adjustment measures. 
• At the end of each voyage, in conjunction with the Provision Master and the Food & Beverage Manager, 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, in order to assist guests and crew with inquiries. 
• Attends meetings, training activities, courses and all other work-related activities as required. 
• Performs related duties as required.   
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. 
• Responsible for effectively managing the time and attendance of their own and direct reports’ work and rest hours in accord with MLC regulations and company procedures. 
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. 
• Ensures that all communication costs are kept under control.
• Ensures that guests are charged for pertinent special requests and services. 
• Manages the financial budget for the assigned area, including the successful identification of expense reduction through cost control.   
• Ensures the continuous operation of computer related equipment. 
• Records production and operational data on specified forms. 
• Analyzes operational problems and establishes controls.   
• Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.   
• Reviews timesheets and forwards to Executive Chef for final approval.   
• Prepares a variety of reports and letters utilizing computer system and equipment. 
• Reviews requisitions from his/her team and forwards to Executive Chef for final approval. 
• Requires the items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. 
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. 
• Monitors and manages the various assigned workstation functions.   
• Monitors the assignment of duties and responsibilities to his/her staff.   
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.   
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.  Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. 
• Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement. 
• Conducts meetings with team once per cruise. 

Education/Experience/Qualifications:

• Minimum of five years’ experience as a Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). 
• Culinary school degree required. 
• Strong management skills in a multicultural and dynamic environment. 
• Strong communication, problem solving, decision making, and interpersonal skills. 
• Superior customer service, teambuilding, and conflict resolution skills.  
• 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. 
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required. 
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. 
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. 
• Completion of three contracts as Sous Chef with a performance rating of proficient or above, along with demonstrated leadership skills. 
• No disciplinary action on file for the last 12 months. 
• Ability to speak English clearly, distinctly and cordially with guests. 
• Ability to read and write English 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.  
• Ability to speak additional languages such as Spanish, French or German is preferred.  

About Azamara

Since 2010, Azamara® has delivered a unique way to travel that we call Destination Immersion® experiences. Our intimate, club-like ships can fit in smaller ports bigger vessels can’t visit, and as a crew member, you'll experience destinations that aren’t even on the map for other cruises. With smaller ports, longer stays, and more overnights than other cruise lines, Azamara makes it easier than ever to be immersed in the heart of local cultures in the ports we visit.