Executive Sous Chef

Celebrity Cruises; Miami (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Crew accommodations

Travel opportunities

Medical insurance

Job summary

Celebrity Cruises on board ship seeks an Executive Sous Chef to lead galley operations and ensure high standards in all kitchen areas.

The role requires at least five years of sous-chef experience in upscale hospitality, with strong management and multi‑cultural communication skills to drive guest satisfaction and operational excellence. Proficiency with standard office software and a focus on safety are essential.

Qualifications

• Minimum of five years' experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferable).
• Culinary school degree required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, decision making, and interpersonal skills.
• Knowledge of planning, coordination and execution including strategic planning, resource allocation and leadership techniques.
• Knowledge of guest satisfaction evaluation techniques and service standards.
• Knowledge of HR policies and practices.
• Ability to create recipes, a la minute food presentations, and buffet set-up.
• Ability to capture audience attention.
• Proficiency with computers and software such as Excel and Word.

Responsibilities

• Provide overall leadership in the ship's galley operations.
• Ensure galley areas operate according to Company standards.
• Help achieve targets for guest satisfaction, shareholder value, and employee satisfaction.
• Perform other duties as assigned while adhering to safety and environmental standards.

Skills

Cook Tournant/Sous Chef experience

Multicultural leadership

Communication skills

Problem solving

Interpersonal skills

Food production methods

USPH knowledge

Office software knowledge

Education

Culinary school degree

Tools

Microsoft Excel

Microsoft Word

Job description

The Executive Sous Chef is responsible for providing overall leadership in the ship's Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.

The Executive Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas

.
Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standard

s.
Qualificatio

• ns:Minimum of five years' experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferre
• d).Culinary school degree requir
• ed.Strong management skills in a multicultural and dynamic environme
• nt.Excellent communication, problem solving, decision making, and interpersonal skil
• ls.Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production metho
• ds.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniqu
• es.Knowledge of policies and practices involved in the human resources functi
• on.Able to create recipes, a la minute food presentations, and buffet set-u
• ps.Able to capture the attention of a large audien
• ce.Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related progra

ms.
Core Competenc

ies:Job Skills/Resu

lts:Operatio

• ns:Ensures all culinary standards and procedures are executed consisten
• tly.Understands and is able to perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bak
• ery.Actively monitors all food quality, production and execution, takes corrective action immediat
• ely.Conducts inspections and testing’s in all service areas of responsibilities on a regular ba
• sis.Understands how to use all galley equipment and utens
• ils.Ensures all galleys are clean and operate in compliance with USPH standards at all ti
• mes.All equipment is properly repaired and maintai
• ned.Adequate food product is on hand at all times, in all locations, and is prepared in 100% accordance with company standa
• rds.Upholds STAR, Safety, Environmental and other company policies and standa
• rds.Develops and implements new ideas for operational efficienc

ies.
LEADER

SHIP:Leadership Effective

• ness:Consistently lives by the F&B Operations Guiding Leadership Princ
• iplesStays "above the line" and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfa
• ctionInspires team through encouragement and recognition of outstanding perfor
• manceResolves conflict with fact-based communic
• ationCollaborates well and works up, down and across the organiz
• ationCreates a climate of trust and mutual re

spect
Modern L

• uxury:Knows our brand standards and holds team accountable for executing against them at all
• times.Ensures team is well trained capable of consistently delivering against the stan
• dards.Guest facing communication is professional, on brand and visually appe
• aling.Is a role model for others and serves as a positive ambassador of Celebrity Cr
• uises.Exhibits professional leadership presence, positive energy and passion in all situa
• tions.Br

ility.
T

• alent:Ensures the effective training of all crew, including direct r
• eports.Coaches and develops direct reports and high potential members of the culinar
• y team.Provides candid performance feedback and takes appropriate action to improve perfo
• rmance.Accurately identifies talent and follows the company's promotions p

rocess.
Physical & Language Requi

• rements:While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjus
• t focus.All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50
• pounds.All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-