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Executive Chef Assistant

2 months ago

Miami, United States The Cavalry Company Full time
About the Job

We are seeking a highly skilled and experienced Sous Chef to join our team at The Cavalry Company. As a key member of our culinary team, you will be responsible for supporting the Executive Chef in overseeing the entire Culinary Arts operation on board our vessels.

Key Responsibilities
  • Ensure the smooth preparation and service of all food items aboard the ship, maintaining quality, consistency, and maximum food cost efficiency.
  • Plan, formulate, distribute, and follow up on working schedules for all kitchen employees.
  • Direct, motivate, control, evaluate, and provide feedback to all galley employees.
  • Assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
  • Monitor quality and specification of all items loaded onto the ship, ensuring company standards are adhered to.
  • Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees.
  • Ensure all kitchen personnel is familiar with the operation of all galley equipment.
  • Ensure galley equipment, accessories, are adequately maintained.
  • Conduct regular operational and sanitation inspections of all kitchen areas.
  • Plan and execute any special menus as directed by the chef.
  • Provide accurate feedback at all times to the chef.
  • Ensure kitchen staff attends all boat and fire drills as required.
  • Ensure kitchen staff attends all meetings as directed by Chef.
  • Be prepared to take charge of the kitchen in the chef's absence.
Requirements
  • A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution.
  • Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
  • 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
  • Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort, or convention center with multiple food and beverage establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort, or convention center.
  • Or 2 years as a Sous Chef with a cruiseline comparable with CCL with ships with a guest capacity of 3500 or more.
  • Sous chefs of reputed and exceptional free-standing restaurants are also considered.
  • Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle.
  • Good understanding of high volume kitchen operations, of formal, informal, and buffet formats.
  • A strong foundation in culinary skills with the ability to plan, prepare, and execute a high-end 8-course menu including amuse bouche and dessert showcasing modern technique and presentation.
  • A strong foundation in food presentation principles in both plated and buffet formats.
  • Have a solid understanding of current culinary trends, food production principles, and exposure to various cuisines.
  • Understanding and experience of financial budget, ability to analyze these objectively, and ability to plan towards achieving set goals.
  • Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics.
  • Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not required.
  • Practiced comprehensive understanding and application of USPH principles and regulations from a manager's perspective.
  • Comprehensive understanding of kitchen scullery operations and hygiene standards.
  • Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals.
  • Sound understanding in operation of all major and minor kitchen equipment.
  • Comprehensive knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield.
  • Must be able to understand and create effective and fair work schedules.
  • Required to create a harmonious work environment, that builds and encourages teams.
  • Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities.
  • A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion.
  • Maintain the CCL team evaluation programs and conduct effective feedback and team reviews.
  • Intermediate to advanced knowledge of Microsoft office suite and its latest versions.
  • Working knowledge of PowerPoint and ability to create presentations.
  • Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime.
  • Knowledge and ability to create reports interpreting and explaining operations.