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Sous Chef
2 months ago
The Sous Chef is pivotal in guiding and managing team members while ensuring exceptional food preparation, production, and presentation across various designated areas, including:
- Pinnacle Grill
- Rudi's Sel de Mer
- Main Galley
- Lido Market
- Adhere to company policies regarding waste management and environmental regulations.
- Implement and uphold food handling and sanitation protocols in compliance with industry standards.
- Ensure all HACCP guidelines are followed diligently.
- Oversee the preparation and service of all food items in the assigned specialty restaurant, adhering to established menus and recipes.
- Guarantee the quality, quantity, presentation, and accuracy of all dishes served from the station, meeting company standards.
- Achieve food cost objectives for the assigned area.
- Collaborate with the Chef de Cuisine or Sous Chef to meet Guest Satisfaction Scores for food quality.
- Supervise, mentor, and train all culinary team members assigned to the station.
- Monitor the performance, appearance, and conduct of all employees within the station.
- Create a daily work schedule for team members based on the planned menu and recipes.
- Track and report actual hours worked by team members, addressing discrepancies with the Sous Chef or Chef de Cuisine.
- Prepare daily requisitions for the Executive Chef for all necessary supplies.
- Inspect the quality and quantity of received items from suppliers.
- Ensure proper food storage in line with industry procedures and corporate recipes, reporting any issues to the Sous Chef or Chef de Cuisine.
- Oversee cleanliness and sanitation of the operation, following established checklists and cleaning schedules.
- Delegate cleaning tasks within the station according to the cleaning schedule and ensure compliance.
- Report any malfunctioning equipment or maintenance needs to the Executive Sous Chef.
- Utilize equipment and utensils properly to prevent damage and reduce maintenance needs.
- Collaborate closely with galley leadership and other departmental leaders.
- Perform additional job-related tasks as assigned.
- Ability to multitask and demonstrate culinary leadership.
- Foster teamwork and collaboration among staff.
- Effectively manage high-volume and fine dining operations.
- Act as a brand ambassador, supporting long-term company objectives.
- Strong communication skills.
- Minimum of 3 years’ experience in a luxury hotel, cruise line, or high-end restaurant in a similar role.
- At least 2 years in a supervisory capacity, preferably in a multicultural environment with a proven track record in training and orientation.
- Experience in supervising and training a team of at least 5 culinary staff members.
- Experience in high-volume operations serving a minimum of 100 meals per service.
- Certification from an accredited advanced food safety program; extensive knowledge of VSP is preferred.
- Thorough understanding of kitchen machinery and knife safety.
- Experience across all major culinary brigade stations with in-depth knowledge of the assigned station.
- Proficient in computer usage and capable of navigating various software applications.
- Ability to effectively read, write, and communicate in English.
- Preferred: Degree from an accredited culinary institution.
As part of the Holland America Group, which includes Princess Cruises, Holland America Line, Seabourn, and P&O Australia, we pride ourselves on delivering unparalleled experiences across our fleet, setting industry standards with our innovative ships and exceptional service.
