Sous Chef

3 days ago

Chicago, Illinois, United States City Experiences Full time
About the Opportunity

The Sous Chef will play a crucial role in managing the back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service, and guest satisfaction while maintaining a high level of profitability.

Key Responsibilities
  • Cruise Execution
    • Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual.
    • Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation.
    • Maintain close liaison between the kitchen and other departments including the front-of-the-house (FOH).
    • Recommend and execute approved programs that improve the level of service and product quality.
    • Execute other projects as assigned by management.
  • Kitchen Team Management
    • Recruit new kitchen staff when necessary to fill vacant positions.
    • Participate in training of all new kitchen staff.
    • Participate in scheduling kitchen staff according to staffing matrix.
    • Adhere to Company's performance management guidelines for all discipline and termination situations.
    • Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff member.
    • Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members.
    • Develop positive working relationships with city department heads and peers.
    • Participate in the development of strong teamwork within the staff.
    • Help develop and execute shipmate incentive programs.
  • Guest Service
    • Ensure effective execution of each cruise (back-of-the-house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise.
    • Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention.
    • Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department.
    • Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements.
  • Administration
    • Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget.
    • Participate in the inventory process to ensure adequate stock.
    • Participate in purchasing all food products and cleaning supplies according to established procedures.
    • Participate in processing all invoices in a timely manner to maximize corporate rebate program.
    • Participate in administering the payroll system including scheduling, checking, transmitting, and processing.
    • Participate in maintaining food, suppliers, and equipment purchasing systems, which ensure maximum quality, least cost, and high reliability.
    • Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency.
    • Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements.
    • Attend all scheduled meetings.
    • Operate all restaurant systems (PC, restaurant cost analysis software, etc.).
  • Other
    • Participate in fleet-wide task forces as requested.
    • Additional job duties assigned.

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