Sous Chef

Position: Sous Chef

As a Sous Chef, you will work closely with the Executive Chef to oversee the daily operations of the kitchen and manage a team of culinary professionals. Your main responsibility will be to ensure that our guests receive the highest quality of food and service during their stay on our ships.

Responsibilities

• Assist the Executive Chef in creating and implementing menus that meet the company's standards and guest preferences
• Oversee the daily operations of the kitchen, including food preparation, cooking, and plating
• Manage and train a team of culinary professionals, including cooks, prep cooks, and kitchen assistants
• Monitor food quality and presentation to ensure consistency and adherence to company standards
• Maintain inventory levels and order supplies to ensure the kitchen is always fully stocked
• Collaborate with other departments, such as the dining room and bar, to ensure a smooth and efficient service
• Ensure compliance with food safety and sanitation standards at all times
• Assist with special events and functions as needed
• Continuously strive to improve and innovate menu offerings and kitchen operations

Requirements

• Proven experience as a Sous Chef or similar role in a high-volume, fast-paced kitchen
• Culinary degree or equivalent work experience
• Strong leadership and communication skills
• Excellent time management and organizational abilities
• In-depth knowledge of various cooking methods, ingredients, and kitchen equipment
• Ability to adapt to changing situations and work well under pressure
• Understanding of food safety and sanitation regulations
• Must be able to work flexible hours, including nights, weekends, and holidays
• Experience in a cruise ship or hospitality industry is a plus