Executive Sous Chef

Responsibilities:

- Assist the Executive Chef in menu planning, recipe development, and food cost management

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

- Train and supervise kitchen staff, ensuring high standards of food quality and service

- Maintain a clean and organized kitchen environment, following all safety and sanitation regulations On Board Cruise Ship

- Manage inventory and ordering of ingredients and supplies

- Collaborate with other departments to ensure smooth operations and guest satisfaction

- Monitor and maintain food quality and presentation, making necessary adjustments as needed

- Stay updated on industry trends and incorporate new techniques and ingredients into menu offerings

- Assist with special events and catering functions as needed

- Adhere to company policies and procedures, including health and safety regulations

Requirements:

- Minimum of 3 years experience in a culinary leadership role, preferably in a high-volume, fine dining establishment

- Culinary degree or equivalent experience

- Strong leadership and communication skills

- Excellent time management and organizational abilities

- Creative and passionate about food and cooking

- Knowledge of food cost management and inventory control

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

- Availability to work flexible hours, including weekends and holidays

- Must be able to pass a background check and obtain necessary travel documents