Sous Chef

Position: Sous Chef

As a Sous Chef, you will work closely with the Executive Chef to oversee the daily operations of the kitchen and manage a team of culinary professionals. Your main responsibility will be to ensure that our guests receive the highest quality of food and service during their stay on our ships.

Responsibilities:

- Assist the Executive Chef in creating and implementing menus that meet the company's standards and guest preferences

- Oversee the daily operations of the kitchen, including food preparation, cooking, and plating

- Manage and train a team of culinary professionals, including cooks, prep cooks, and kitchen assistants

- Monitor food quality and presentation to ensure consistency and adherence to company standards

- Maintain inventory levels and order supplies to ensure the kitchen is always fully stocked

- Collaborate with other departments, such as the dining room and bar, to ensure a smooth and efficient service

- Ensure compliance with food safety and sanitation standards at all times

- Assist with special events and functions as needed

- Continuously strive to improve and innovate menu offerings and kitchen operations

Requirements:

- Proven experience as a Sous Chef or similar role in a high-volume, fast-paced kitchen

- Culinary degree or equivalent work experience

- Strong leadership and communication skills

- Excellent time management and organizational abilities

- In-depth knowledge of various cooking methods, ingredients, and kitchen equipment

- Ability to adapt to changing situations and work well under pressure

- Understanding of food safety and sanitation regulations

- Must be able to work flexible hours, including nights, weekends, and holidays

- Experience in a cruise ship or hospitality industry is a plus