Sous Chef(River Cruise)

Responsibilities

• Assist the Head Chef in managing the daily operations of the galley, including food preparation, cooking, and plating onboard the cruise ship
• Ensure all food is prepared and presented according to company standards and guest preferences
• Supervise and train kitchen staff, ensuring they are following proper food safety and sanitation procedures
• Collaborate with the Head Chef to develop new menu items and maintain high-quality standards
• Manage inventory and ordering of food and supplies, ensuring adequate stock levels at all times
• Monitor and control food costs, and work with the Head Chef to develop cost-saving strategies
• Maintain a clean and organized galley, following all health and safety regulations
• Assist with menu planning and special events, such as themed dinners or private parties
• Support the Head Chef in managing the budget and maintaining financial records
• Act as the Head Chef in their absence, assuming all responsibilities and duties as needed
• Foster a positive and collaborative work environment, promoting teamwork and open communication among kitchen staff

Requirements

• Minimum of 3 years experience as a Sous Chef in a high-volume, upscale restaurant or cruise ship setting
• Culinary degree or equivalent experience preferred
• Strong knowledge of food safety and sanitation regulations
• Excellent leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Proven ability to manage inventory and control food costs
• Creative and innovative mindset, with a passion for creating exceptional culinary experiences
• Flexibility to work long hours and weekends as needed
• Must be able to pass a pre-employment background check and drug test