Senior Sous Chef

Key Responsibilities:

Collaborate with the Executive Chef to develop and execute menus that meet the company's standards and guest expectations

Oversee the daily operations of the kitchen, ensuring efficiency and adherence to food safety and sanitation standards

Train and mentor junior kitchen staff, providing guidance and support to help them improve their skills and performance

Monitor and maintain inventory levels, ordering supplies as needed and controlling costs

Assist with creating and maintaining a positive and productive work environment, promoting teamwork and open communication

Stay up-to-date on industry trends and techniques, incorporating new ideas and techniques into menu development and food preparation

Ensure compliance with all company policies and procedures, as well as health and safety regulations

Take on additional responsibilities and tasks as needed to support the overall success of the culinary operations on the Cruise ship

Qualifications:

Minimum of 5 years' experience in a similar role, preferably in a high-volume, fine dining establishment

Culinary degree or equivalent experience and training

Strong leadership and team management skills

Excellent communication and interpersonal abilities

In-depth knowledge of food safety and sanitation regulations

Creative and innovative approach to menu planning and food preparation

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

Flexibility to work evenings, weekends, and holidays as needed