Executive Sous Chef

Executive Sous Chef

Position Summary

The Executive Sous Chefs primary responsibility is the management of an assigned galley, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary Arts.

This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Essential Duties and Responsibilities

Responsible for the day-to-day operations of the culinary team, assisting the Snr. Executive Chef with food planning, preparation, and quality control.

Monitors quality and cost of food production ensuring set budgets are achieved and maintained.

Communicates with the Snr. Executive Chef on a daily basis to review menus, Sailor comments and complaints to make revisions and improvements.

Manages the financial aspects of the assigned food operation and delivers a weekly report to the Snr. Executive Chef.

Assists the Snr. Executive Chef in organizing, planning, and coordinating any Guest Chef events before and throughout sailing.

Establishes and develops a highly motivated, pro-active culinary team that delivers the highest quality-orientated service product delivering a cost-effective and ethical operation.

Liaises with the Food & Beverage Storekeeper, Executive Pastry Chef, Snr. Executive Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels, stock rotation.

Completes daily walkthroughs of all culinary operations including provisions with Snr. Executive Chef, Executive Pastry Chef and each Executive Chef.

Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations.

Assists with developing and maintaining par stocks for food product and equipment.

Monitors that the culinary team adheres to the opening/closing times of each venue.

Assists and works with the Corporate Chefs in Menu implementation and delivery.

Carries out training, coaching and mentoring of the culinary team and ensures deputies follow suit.

Responsible for the appearance and cleanliness of all culinary team members.

Monitors and ensures with the Snr. Executive Chef the correct storage and cold storage of all products according to company standards.

Informs the Snr. Executive Chef of all relevant issues regarding the culinary operation requesting the appropriate support.

Monitors with the Snr. Executive Chef the Crew Dining area and follows up to review overall crew food experience.

Ensures that any Sailor requests for special food, diets or allergies are adhered to.

Reports to technical department any defects or repairs that affect the daily operation in the galley and that potentially violates USPH and/or SMS requirements and monitors repair schedule.

With the Snr. Executive Chef conducts regular spot-checks and inspections of USPH and other Public Health requirements.

Reviews culinary crew rotas with the Snr. Executive Chef ensuring that each outlet has the required manpower to deliver a high-quality service.

Monitors all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage.

Monitors food wastage to ensure costs are kept to a minimum.

Monitors ILO Work & amp; Rest hours are followed and entered into the time keeping system accurately.

Monitors that all outlets are following the portion control charts.

Responsible for the general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward.

Skills and Qualifications

Minimum 3 - 5 years experience as Executive Sous Chef onboard a Cruise ship or 4/5* hotel/resort.

Excellent organizational skills and able to juggle several operations in one go.

Demonstrated experience in motivating, leading, and engaging a diverse workforce to increase synergy and improve productivity.

Passionate about people and able to handle guest complaints with a smile!

Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.

Knowledge of Vessel Sanitation Program regulations and procedures.

Experience of budgeting and cost control, working with inventory and food cost reports, and monthly financial statements.

Advanced level English communication skills (verbal and written)

Minimum age for all applicants is 21 years.

Must have clear criminal record.

Must not be on any chronic medication and have clear medical history.