Sous Chef

Responsibilities: 

- Assist the Head Chef in managing the daily operations of the galley, including food preparation, cooking, and plating onboard the cruise ship 

- Ensure all food is prepared and presented according to company standards and guest preferences

- Supervise and train kitchen staff, ensuring they are following proper food safety and sanitation procedures

- Collaborate with the Head Chef to develop new menu items and maintain high-quality standards

- Manage inventory and ordering of food and supplies, ensuring adequate stock levels at all times

- Monitor and control food costs, and work with the Head Chef to develop cost-saving strategies

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

- Assist with menu planning and special events, such as themed dinners or private parties

- Support the Head Chef in managing the budget and maintaining financial records

- Act as the Head Chef in their absence, assuming all responsibilities and duties as needed

- Foster a positive and collaborative work environment, promoting teamwork and open communication among kitchen staff

Requirements:

- Minimum of 3 years experience as a Sous Chef in a high-volume, upscale restaurant or cruise ship setting

- Culinary degree or equivalent experience preferred

- Strong knowledge of food safety and sanitation regulations

- Excellent leadership and communication skills

- Ability to work well under pressure and in a fast-paced environment

- Proven ability to manage inventory and control food costs

- Creative and innovative mindset, with a passion for creating exceptional culinary experiences

- Flexibility to work long hours and weekends as needed

- Must be able to pass a pre-employment background check and drug test