SBN - Senior Sous Chef

2 weeks ago

New York, New York, United States Holland America Group Full time
SBN - Senior Sous Chef

Department: Galley

Employment Type: Fixed Term Contract

Location: Global

Reporting To: Executive Chef de Cuisine

Overview

The Senior Sous Chef plays a pivotal role in overseeing all culinary operations aboard the vessel, ensuring that the high standards of cuisine are consistently met while adhering to budgetary constraints set forth by company policy. This position assists the Executive Chef in various responsibilities.

Key Responsibilities
  1. Support the Executive Chef in executing culinary tasks.
  2. Ensure compliance with all standard operating procedures throughout the ship.
  3. Conduct evaluations of assigned kitchen staff in accordance with company personnel policies.
  4. Facilitate training sessions for kitchen personnel involved in food preparation.
  5. Supervise the proper use and maintenance of kitchen equipment.
  6. Manage inventory and maintenance records for non-food items.
  7. Monitor team hours to maintain efficiency and minimize overtime.
  8. Keep a detailed log of all beverages used in food preparation.
  9. Collaborate with the Executive Chef on yield and portion control.
  10. Implement waste management strategies to minimize food waste.
  11. Assist in the inspection of perishable goods prior to boarding.
Health and Safety Compliance:
  1. Familiarize and adhere to the company's health and safety management systems.
  2. Oversee cooling logs and blast chiller procedures, ensuring daily checklists are completed.
  3. Conduct regular inspections of fresh produce storage areas.
  4. Supervise the butcher shop to ensure proper handling of meat products.
Qualifications

Education:
  • Formal culinary degree from a recognized institution.
  • Proof of ongoing education through certificates or participation in specialized courses.
  • Strong proficiency in the English language, both written and verbal.
Experience:
  • Minimum of 5 years in a high-end hotel, cruise line, or prestigious restaurant in a similar role.
  • At least 2 years in a comparable position.
  • Certification from an accredited food safety program, with a preference for extensive knowledge of VSP.
Skills and Abilities:
  • Knowledge of cruise ship catering operations is preferred.
  • Comprehensive understanding of food preparation, presentation, and preservation techniques.
  • Strong planning and problem-solving skills with a focus on successful implementation.
  • Ability to execute and follow through on culinary promotions and initiatives that enhance guest experiences.
Physical Requirements & Travel

Physical Demands:
To ensure safety on board, certain physical capabilities must be maintained, including the ability to bend, climb, perform repetitive motions, and lift heavy items. Maintaining physical fitness is essential for job performance.

Travel Requirements:
  • Valid passport with a minimum of 6 months remaining.
  • Flag state issued seaman book.
  • General flag state or approved marine fitness medical.
  • English Marlin test with a minimum score of 80%.
  • Pre-employment medical examination.
Working Conditions:Working on a cruise ship presents unique challenges compared to land-based roles. Expect longer hours and a more intense work environment due to guest demands. Flexibility in working hours is essential, as changes may occur unexpectedly. Compliance with the Maritime Labour Convention of 2006 is mandatory, and respect among crew members is crucial for a harmonious working environment.

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