SBN - Executive Sous Chef - CSSI

Job Description:

We are seeking an experienced Executive Sous Chef to join our culinary team on board our ship. As a key member of the kitchen team, you will be responsible for managing all aspects of food preparation, ensuring high-quality dishes are served to our guests.

Key Responsibilities:

• Assist the Executive Chef in his duties, including menu planning, inventory management, and staff supervision.
• Ensure all standard operating procedures are in place, adhered to, and followed throughout the ship.
• Evaluate assigned galley staff as per Seabourn personnel policy.
• Assist in training sessions for galley staff involved in food preparation.
• Oversee the care, treatment, and training on galley equipment.
• Control inventory and maintenance records of durable (non-food) items.
• Control hours worked in his team, ensuring overtime is kept to a minimum level.
• Maintain log sheets of all liquors and wines for food preparation in the galley.
• Actively involved in yield and portion control in conjunction with the Executive Chef.
• Ensure waste control is in place, grocery breakage is minimized, and garbage separation is followed.

Public Health:

• Familiarize yourself with and execute the Seabourn HESS-MS appropriate to your position.
• Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.
• Maintain physical spot checks in all fresh produce fridges in the Main Galley.
• Supervise the butcher shop to ensure all meat items are being properly handled during storing, defrosting, and preparation, and to minimize waste.

Requirements:

• Formal degree in food management from a recognized international culinary institution.
• Proof of continuing education translated in certificates or letters of participation in specialized courses.
• Strong command of the English language combined with writing skills.
• 5+ years of experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing similar functions.
• 2+ years in the same or similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Benefits:

• Physical demands: For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel requirements: Passport – valid for a minimum of 6 months; Flag state issued seaman book; General flag state or flag state approved marine fitness medical; United States C1/D visa; English Marlin test at a minimum score of 80%; Pre-employment medical examination.