Executive Chef

1 month ago

Miami, United States Crew Life at Sea Full time
Job Title: Junior Sous Chef

Join Crew Life at Sea as a Junior Sous Chef and take on a challenging role that requires strong leadership and culinary skills. As a key member of our galley team, you will be responsible for ensuring the smooth preparation and service of all food items aboard our ships, maintaining high standards of quality, consistency, and food cost efficiency.

Key Responsibilities:
  • Lead and motivate a team of galley employees to achieve exceptional results
  • Ensure all employees arrive at work on time, dressed in clean, company-specified uniforms, and equipped with necessary safety gear
  • Monitor and maintain accurate working schedules for all kitchen staff
  • Provide ongoing training and development opportunities for galley employees
  • Direct and supervise the preparation and presentation of all food items, ensuring they meet company standards
  • Conduct regular quality control checks and report any discrepancies to the chef
  • Ensure all kitchen equipment is properly maintained and report any issues to the chef
  • Monitor and maintain accurate temperature logs for all refrigeration units
  • Review and analyze food cost worksheets and daily issues with department heads
  • Ensure all requested paperwork is submitted accurately and on time to the chef
  • Collaborate with the chef to plan and implement menu changes, guest feedback, and other initiatives
  • Provide a safe and healthy work environment for all kitchen staff
  • Ensure all kitchen areas are clean and well-maintained
  • Conduct regular operational and sanitation inspections of all kitchen areas
  • Ensure garbage separation standards are enforced throughout the kitchen
  • Provide accurate feedback to the chef and other department heads
  • Attend all boat and fire drills as required
  • Attend all meetings as directed by the chef
Requirements:
  • An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent
  • Certificate program in culinary arts and relevant work experience
  • 3 to 5 years of progressive supervisory and managerial experience in professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship
  • Minimum of 2 years as a Junior Sous Chef in a 3 to 5-star hotel, resort, or convention center with multiple food and beverage establishments
  • Or 2 years as a Junior Chef with a cruise line comparable to CCL with ships having a guest capacity of 3500 or more
  • Chef de Partie in a reputable and exceptional free-standing restaurant
  • Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
  • Good comprehension of high-volume kitchen operations, formal, informal, and buffet formats
  • A strong foundation in culinary skills with the ability to plan, prepare, and execute a high-end 6-course menu
  • A strong foundation in food presentation principles in both plated and buffet formats
  • A solid understanding of current culinary trends, food production principles, and exposure to various cuisines
  • Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals
  • Practiced understanding and experience of food safety and HACCP principles
  • Comprehensive understanding and application of USPH principles and regulations
  • Good understanding of kitchen scullery operations and hygiene standards
  • Sound understanding in operation of all major and minor kitchen equipment
  • Good knowledge of ingredients, with the ability to assimilate CCL specifications to quality and yield
  • Ability to understand and create effective and fair work schedules
  • Ability to foster 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
  • Knowledge of Microsoft Office Suite
  • Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunchtime
Working Place:

Miami, FL, United States

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