Junior Sous Chef

Position: Junior Sous Chef

Responsibilities:

- Assist the Executive Chef and Sous Chef in managing the kitchen operations

- Prepare and cook a variety of dishes according to menu and recipe standards

- Train and supervise kitchen staff, ensuring high quality and consistent food preparation

- Monitor food and supply inventory levels, and place orders as needed

- Maintain a clean and organized kitchen, following all health and safety regulations

- Collaborate with the team to develop new menu items and specials

- Assist with menu planning and cost control initiatives

- Adhere to company policies and procedures, and maintain high levels of professionalism at all times

Requirements:

- Culinary degree or equivalent experience

- Minimum of 2 years experience in a similar role, preferably in a high-volume restaurant or hotel setting

- Strong knowledge of food safety and sanitation practices

- Ability to work in a fast-paced, high-stress environment

- Excellent communication and leadership skills

- Flexible schedule and willingness to work long hours, including evenings, weekends, and holidays

- Ability to travel and work on board a cruise ship for extended periods of time