Junior Sous Chef (Shipboard Position)

Celebrity Cruises; Miami (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Celebrity Cruises is seeking an experienced culinary leader to direct and supervise a shipboard kitchen team, ensuring high-quality, consistent meals across all sections. You will manage cost controls, maintain recipes per corporate standards, and monitor health and safety programs on board.

The role requires 8+ years in upscale hospitality or cruise environments, with at least 1 year as Sous Chef, and a culinary school degree.

Qualifications

• Minimum 8 years in upscale hotel, resort, cruise ship or banquet service with 1 year as Sous Chef.
• Culinary school degree is required.
• Strong management, communication, problem solving and people skills.
• Understanding of HACCP, food costs and quality service standards.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
• Maintain recipe accuracy and ensure consistency of taste per corporate instructions.
• Coordinate and supervise section staff; assign tasks and review performance.
• Oversee main kitchen sections and food production end-to-end.
• Maintain compliance with Public Health standards and HACCP programs.

Skills

Culinary leadership

Staff supervision

Food knowledge

Cost control

Quality standards

Multicultural teamwork

Education

Culinary school degree

Tools

Intermediate computer software

Job description

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to their immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
• Ensures that the HACCP program is conducted correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Manager or the actual inspectors.
• Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• May prepare a variety of reports and letters utilizing personal computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to their staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.

QUALIFICATIONS AND EDUCATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 1 year as Sous Chef (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and people skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.