Executive Sous Chef

Your Purpose

The primary responsibility of the Executive Sous-Chef is to assist the Senior and Executive Chef to maintain an efficient operation of all food production areas by constantly analyzing the quality and cost of food production.

Your Impact

• Oversee the entire food operation with the Senior and Executive Chef ensuring that all food outlets and service hours are in accordance with company standards.

• Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.

• Maintain set budget and monitor time management.

• Ensure safe, quality food products and complete guest satisfaction.

• Create a positive and innovative atmosphere and when necessary, go beyond the call of duty in order to achieve key objectives.

• Create destination dishes and new dishes, concepts and ideas.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Review the Equipment Inventory with all personnel involved monthly.

• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health and SMS requirements to the Technical department.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Communicate with guests in a positive and composed manner.

• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.

• Visit food preparations stations and conduct a random food tasting to ensure quality and presentation are up to standards.

• Keep in direct communication flow with the Procurement team for any provision-related matters (slow and non-moving item list, inventory, standard products, maintaining par levels, FIFO).

• Inform the management team of culinary updates and recent changes (recipe discrepancies, Culinary Operations Manual, provisions, etc.) and conduct unannounced spot checks as necessary.

• Check all food requisitions to avoid overstocking in the galley storage spaces and unnecessary waste.

• Acquire approval from the Executive Chef to make any changes in the operation/menu.

• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items)

• Check all storerooms on a frequent basis ensuring that FIFO is applied to minimize/avoid spoilage.

• Enforce and conduct meetings with all galley staff for USPH and general information.

• Participate in the menu tastings on a daily basis

• Responsible for general cleanliness of all Galley Outlets in conjunction with the Executive chef and Kitchen Steward.

• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.

• Participate in the daily Chefs Meeting to discuss forecasted figures, issues encountered, and the dayto- day operation/activities.

• Evaluate crew members for potential promotion and incentive program.

Your Journey So Far

• High School education or international equivalent.

• Minimum of five years food related experience and/or training.

• Equivalent combination of education and experience.

• Intermediate knowledge on food safety.

• Basic knowledge ISO 22000

• Possess ability to lead and make decisions, prioritize tasks and work independently.

• Good administrative skills.

• Must be cost and quality conscious.

• Work with international team members.

• Perform assigned duties under pressure (time constraints).

• Strong organizational, interpersonal and communication skills.

• While performing the duties of this job the employee is regularly required to: stand; use hands to finger, handle or feel; reach with hands and arms.

• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance

• Proficiency in Computers. Microsoft programs to include but not limited to, Outlook, Word, Excel.

• Fluent English.

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP or USPH certification.