Shipboard Sous Chef: Lead High-Volume, Multicultural Kitchen

The Walt Disney Company; Juneau (AK); On-site; USD 65,000 - 95,000; Full time

Job summary

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a Disney vessel. Along with the Chef de Cuisine, you will ensure high standards of flavor and presentation, manage daily menu prep, and supervise training.

You must have three years culinary training, at least three years experience (including Chef de Partie), shipboard experience is required, and you must be able to lead a culinary team and work across all kitchen stations.

Qualifications

• Three years formal culinary training (accredited school or apprenticeship).
• Minimum three years experience, with at least two years as Chef de Partie in a high-volume kitchen.
• Ship experience REQUIRED.
• Ability to lead a culinary team.
• Demonstrate initiative to undertake tasks without regular supervision.
• Proven leadership and ability to manage multi-functional, diverse areas.
• Able to work with tight timeframes and budget goals.
• Must be proficient in all stations in the kitchen.
• Knowledge of safe food handling, HACCP/USPH; follow standardized recipes and recipe conversions.
• Strong written and verbal communication skills.
• Good time management and organizational skills.
• Basic computer knowledge.

Responsibilities

• Complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow company guidelines.
• Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; lead the culinary team through weekly inspections.
• Implement company recipe guidelines through recipe books, plate presentation and audits.
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
• Guide communication between galley crew, Chef de Cuisine and Manager Food Operations.
• Maintain food quality standards during storage, production and service with Chef de Cuisine.
• Understand and ensure opening and closing procedures for all assigned kitchens and production areas.
• Monitor handling and maintenance of operating equipment; report maintenance needs.
• Organize daily menu presentations and food tastings.
• Provide performance feedback of entire team to the Chef De Cuisine.

Skills

Culinary leadership

Food safety HACCP

Time management

Kitchen proficiency

Crew coordination

Multicultural teamwork

Budget awareness

Shipboard experience

Strong communication

Education

Three years culinary training

Job description

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a Disney vessel. Along with the Chef de Cuisine, you will ensure high standards of flavor and presentation, manage daily menu prep, and supervise training.

You must have three years culinary training, at least three years experience (including Chef de Partie), shipboard experience is required, and you must be able to lead a culinary team and work across all kitchen stations.