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Executive Sous Chef
2 months ago
Join our culinary team as an Executive Sous Chef and take on a leadership role in the galley. As a key member of our food service team, you will be responsible for supporting the Executive Chef in the safe and efficient management of the galley, crew mess, provisions, and alternative dining functions aboard our vessels.
Key Responsibilities:- Support the Executive Chef in the management of the galley and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards.
- Assist in the development of recipes and specialty items, including special dietary accommodations.
- Help manage galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
- Assist the Executive Chef with the controlling of china, glass, and flatware.
- Manage galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
- Develop and implement cost control measures of food items, through proper utilization, portion control, storage, and planning.
- Continuously follow up on suggestions for improvement in raw material, menus, cost savings, and equipment.
- Work to minimize spoilages and maintain an accurate inventory of all food items.
- Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible.
- Assist with ordering, storage, distribution, and stocking of food items.
- Exhibit above-average organizational and time-management skills.
- Ensure consistent implementation of departmental training and performance appraisal programs.
- Help manage budget to include proper receiving, proper food handling, rotation, control of over-production, and excess waste.
- Exhibit pride in facility maintenance and appearance by compliance with FDA regulations and provide constant direction in proper cleaning, food handling, receiving, and storage.
- Train all new staff upon entrance to the galley team.
- Participate in demonstrations, galley tours, buffets, passenger interactions, and Waiter training pertaining to menu descriptions.
- Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal.
- May place requisitions for food, galley, and beverage items on behalf of the Executive Chef.
- Ensure that all food complaints are received, and any necessary recovery steps are taken.
- Foster teamwork, consistency, and standardization in the galley.
- May assist or plan menus, themes, and other events for passengers, officers, and crew.
- Foster teamwork in the department by encouraging advancement through training and constructive feedback.
- Encourage constructive feedback and advancement through training for departmental employees.
- Actively participate in embarking duties such as loading, unloading, luggage carrying, etc., as needed.
- Participate and ensure participation of all USCG mandated drills and emergency procedures as directed.
- Actively participate in embarking duties such as loading, unloading, luggage carrying, etc., as needed.
- HS Diploma or Equivalent Required
- Bachelors degree required in culinary field, ACF certification
- Valid ServeSafe Food Handler certification or ability to acquire and maintain
- Valid Transportation Worker Identification Credential (TWIC) if applicable, and/or ability to obtain and maintain
- Copy of DD214, if Veteran status
- Excellent verbal and written communication skills
- Ability to work professionally with all levels of employee throughout the organization
- Five years full-service operations experience
- Experience in supervision and training of employees
- Cruise industry experience preferred
- Must submit to and pass mandated USCG physical
- Ability to meet and maintain the maximum onboard bunk bed capacity of 300 lbs.
- Ability to conduct work in a marine environment that is subject to some/all the following: confined spaces, uneven surfaces, variations in temperature, wake, and motion
- Ability to lift and carry up to 50 lbs.
- Ability to climb stairs and ladders
- Must be at least 21 years of age.
- Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion, and post-accident/incident testing.
