Executive Sous Chef

The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It’s the ultimate way to work and travel all in one.

The Executive Sous Chef’s primary responsibility is to assist with the management of all Galley operations and to ensure that high standards are achieved and maintained within budgetary limitations. This position oversees the daily planning of the Galley operations and supports the Executive Chef and Chef de Cuisine.   The Executive Sous Chef checks for product consistency and quality and will sometimes do local purchase to accommodate Residents' preferences as well as to bring the distinctive alive in the menus offered. In the absence of the Executive Chef, the Executive Sous Chef will lead the Galley operation.

RESPONSIBILITIES

OPERATIONAL MANAGEMENT

Galley Operations

• Assist in the planning and organization of all Galley operations.
• Ensure that all established recipes are posted in all galleys and are adhered to.
• Check and supervise service hours (breakfast, lunch and dinner), announce orders, check arranged plates and ensure immediate service.
• Communicate with the Executive Chef regarding all culinary matters.
• Complete daily walk-through with the Executive Chef.
• Responsible for the planning and supervising of cooking demonstrations.
• Assist Executive Chef in organizing the Call A Chef Program onboard upon Residents’ requests.
• Ensure that all changes made to food specifications are communicated to the Executive Chef.
• Ensure that the Crew messes are neat and clean and that quality products are offered.
• Assist with the development and maintenance of appropriate par stocks for food products and equipment based on current needs and upcoming functions.

Resident and Guest Services

• Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards. Conduct operational trainings as required.
• Continuously review the operation and make recommendations to enhance the product; stay abreast of industry trends with a view to implementing onboard; follow up and resolve Resident and Guest issues; conduct regular in-depth inspections of all operational areas; Submit AVOs and ICANs; follow up on ICANs relevant to the division.
• Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating and delivering events and experiences for Residents and Guests.
• Administrative Tasks
• Create / revise Standard Operating Procedures (SOP) and Job descriptions as needed; develop and execute punch lists and operational action plans.
• Approve food requisitions for onboard orders.
• Develop, monitor and achieve company, department and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings.
• Continually reference the F&B events calendar for the preparation of future events.
• Ensure proper planning and preparation for future events and ensure the information is shared with the Galley Team.
• Acknowledge Residents’ preferences, update Preference Central and ensure all changes are communicated to the team.

General

• Take charge of new hires onboarding, provide tour of working areas, introduction to the team, follow up on new hire on-the-job training plan, review thoroughly job description with new hire and assist in their integration into the team.
• Prepare the monthly training calendar for the team; use the Resident Satisfaction Survey results to determine training topics and include those topics to minimize service gaps; document training progress by updating the Monthly Training Calendar’s respective column.
• Conduct Galley tours for Residents and Guests when necessary.
• Continue own education by staying abreast of trends and sharing this information with the team.
• Ensure the Time & Attendance Policy (ILO #180) is adhered to and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates.
• Ensure all areas are maintained in accordance with Company Policies, Public Health (HACCP), Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required.
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required.

FINANCIAL MANAGEMENT

• Adhere to the hotel operating and revenue budgets.
• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage.
• Monitor overtime and ensure team members are scheduled according to operational needs.
• Assist in creating the yearly Training Wishlist and monitor the monthly training budget.

LEADERSHIP SKILLS

All Leaders are expected to demonstrate the specific behaviors detailed below.

•  Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew
• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.
• Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards.
• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.
• Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.
• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams success.
• Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships.
• Remain flexible, open and curious to new ideas, adapts quickly and positively to change; fosters meaningful and insightful innovation.
• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.
• Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships.

SKILLS & ABILITIES

• Able to read, write and speak fluently in English.
• Degree in Hospitality Management or related field preferred.
• Certification in Sanitation and Public Health required.
• Minimum of 5 year’s relevant experience on a luxury cruise ship, in a private country club or similar,  luxury hotel or resort.
• One additional language (German, French, Italian, Spanish) preferred.
• Good computer skills to include Word, Excel and Outlook.
• Excellent broad knowledge of the following cuisines: classic and contemporary French, Italian, American, Mediterranean, Middle Eastern, Asian (Chinese, Thai, Japanese and Sushi).
• Knowledge of modern plating techniques and a basic knowledge in Molecular Cuisine.
• Experience with modern buffet operations to include set-up and action stations.
• Understanding of pastry, bakery and butcher operations (including specification guidelines for meat, fish, seafood, and poultry).
• Experience implementing new food concepts and menus based on worldwide locations and individual preferences.
• Knowledge of beverage products and the ability to pair wines with cuisine.
• Excellent administrative and organizational skills.

PHYSICAL CONDITIONS

• Ability to work seven (7) days a week for an extended period, including day or night, weekends and holidays.
• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship and may include the repetitive motion of bending, climbing, going up and down the stairs and lifting up to 23 kilograms.
• All Team members must be physically able to participate in emergency life-saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes - indoors to outdoors.
• Ability to pass STCW safety course.
• Able to live harmoniously in close quarters.