Description
Job Title: Executive Sous Chef
We are seeking an experienced Executive Sous Chef to join our team on board the ship. As a key member of the culinary team, you will be responsible for managing all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitations established as company policy.
Assists the Executive Chef in his duties, including evaluating assigned galley staff, assisting in training sessions for galley staff, overseeing the care, treatment, and training on galley equipment, controlling inventory and maintenance records of durable (non-food) items, controlling hours worked in his team, and maintaining 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, ensuring that waste control is in place, grocery breakage is minimized, and garbage separation is followed. Assists in loading perishable food items on the pier to ensure they are of the highest quality before bringing them on board.
Public Health:
To be familiar with and execute the Seabourn HESS-MS appropriate to their 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, and supervise the butcher shop to ensure that 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 letter of participation in specialized courses
Strong command of the English language combined with writing skills
5+ years experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing the functions of a similar area
2+ years in the same or similar position
Certification from accredited advanced food safety program
Extensive knowledge in VSP preferred
Preferred knowledge of cruise ship-catering operation
Thorough knowledge of food preparation, presentation, and preservation procedures
Thorough knowledge of Public Health and Sanitation's regulations and procedures
Effective planner, problem solver, and ability of successful implementations
Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience
Benefits:
Physical Demands: For the safety of yourself and others on board, certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
Must maintain physical fitness to perform tasks associated with the job.
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 minimal score of 80%
Pre-employment medical examination
Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours, there are strict rules which all members of the ship's company need to adhere to as stipulated by the Master's standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.