Sous Chef

Job Summary

The Sous Chef has responsibility for the day-to-day shift operations in the galley. He/she will be responsible for ensuring that the all areas of the galley achieve the highest standard of quality and cleanliness that the company is aiming for and to stay in full compliance of company policy and procedures.

Essential Functions the following are essential functions of the job but are not all-inclusive.

• Partner well with all departments
• Inspect pre opening progress and direct/ assist as needed to ensure that all food operations meet or exceed standards and passenger expectations.
• Responsible for supervision and administration of the line cooks on a daily basis.
• Ensure that all Galley departments are always in full compliance with all company, United States Coast Guard and Federal Drug Administration rules and regulations at all times.
• Attend shift meetings and attend inter-departmental meetings
• Ensure that all food and beverage related specifications and presentations are adhered to, together with the General Manger, Executive Chef, Bar Steward and Maître d' onboard the vessel
• Daily attention to all cost control systems
• Review daily work schedules for shift to ensure optimum efficiency
• Meet and exceed passenger expectations by ensuring departments provide "yes I can service"
• Maintain compliance with the company grooming and uniform standards
• Demonstrate a management style conducive to exceeding standards and maximizing crew retention
• Responsible for assisting with all mandated inventories and orders.
• Participate and ensure participation of all USCG mandated drills and emergency procedures as directed
• Other duties as directed

Experience

• Three years experience full-service culinary operations
• Experienced in supervision and training of employees
• Proficient in the use of Personal Computers; familiarity with current software programs
• Cruise industry experience preferred
• High School Diploma