Sous Chef

Celebrity Cruises; Miami (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

Celebrity Cruises seeks a Sous Chef to assist the Executive Chef in supervising galley operations on a day-to-day basis in line with company policies and standards. The role requires strong leadership, adherence to HACCP and USPH guidelines, and collaboration with operations across service venues.

You will help set schedules, monitor cooking staff, ensure quality and presentation, and participate in training and inspection readiness.

Qualifications

• Minimum of five years experience as a First Cook/Sous Chef in an upscale hotel, resort, cruise ship or similar operation.
• Knowledge of USPH guidelines and HACCP procedures.
• Ability to supervise galley operations and uphold company policies.

Responsibilities

• Supervise galley operations under Executive Chef/Chef.
• Establish work schedules for cooks and monitor hours.
• Ensure compliance with USPH rules and regulations daily.
• Oversee equipment maintenance, cleaning, and sanitation in the galley.
• Train new crew and oversee quality and consistency of prepared foods.
• Coordinate with Provision Master and Food Computer Operator on product availability and cost.

Skills

Team supervision

Food safety

Quality standards

Professional conduct

Job description

To assist the Executive Chef/Chef in the supervision of the galley’s operation on a day-to-day basis according to the company policies

ESSENTIAL DUTIES & RESPONSIBILITI

ESTo support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulation

s.
Each shipboard employee may be required to perform all functions in various service venues and throughout the sh

ip.
1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember ar

eas.2. Each Sous Chef will be assigned a schedule and an area of the galleys by the Executive Chef/Chef and will be held accountable for the expected resu

lts.3. Works very closely with the Assistant Food Manager in order to accomplish tasks related to equipment control and maintenance, Buffet services and presentation, as well as USPH rules and regulations training and reinforcem

ent.4. Works with the Chef to establish work schedules for all Cooks. N/A during train

ing.5. Monitors all Cooks’ working hours. And completes report of overtime for payroll purposes. N/A during train

ing.6. Must be knowledgeable about the established quality standards and company policies in order to supervise his/her st

aff.7. Has thorough knowledge of the United States Public Health rules and regulations and ensures they are followed throughout the entire operation on a daily ba

sis.8. Ensures everyone follows the galley-cleaning schedule established by the Executive Chef/Chef after each service, exercising proper methods to minimize equipment dama

ges.9. Responsible for the control and maintenance of all equipment distributed to the Cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office. Yes, Not during training paragraph to be dele

ted.10. Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company pol

icy.11. Ensures the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspect

ors.12. Provides proper training for the new crewmembers and follows up on their progress. N/A during train

ing.13. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate off

ice.14. Communicates daily with the Provision Master and the Food Computer Operator to determine product availability and current food c

ost.15. Monitors the food production and records the leftover covers using the provided fo

rms.16. Ensures that the Cooks from the storeroom to the galleys observe the company’s rules and regulations regarding proper transport of all provisions.17. Actively supervises the preparation and presentation of luncheon and midnight buffets and is physically present during their service. Duties may include the supervision of the afternoon teat

ime.18. Responsible for the set up of the food line for the restaurant personnel, ensuring that there is enough variety and quant

ity.19. Ensures that the HACCP program is carried out correc

tly.20. Must be present in an early standby each time the ship is subject to a USPH inspect

ion.21. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentat

ion.22. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquir

ies.23. Attends meetings, training activities, courses and all other work-related activities as requi

red.24. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or managem

FINANCIAL RESPONSIBIL

ITIESFinancial responsibilities for budget, expenses and/or achievement of revenue tar

• gets.
  This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equi
• pment.Manages and maintains departmental finances within budgetary require
• ments.Ensures that all communication costs are kept under co
• ntrol.Reviews timesheets and forwards to the Executive Chef/Chef for approval. Prepares a variety of reports and letters utilizing personal computer system and equi

MOTIVATIONAL RESPONSIB

ILITIESPeople management responsibilities to ensure optimal performance of the fu

• nction.
  This position does not have supervisory responsib
• ilities.Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Delete not during training.) Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to st
• andards.Mentors, follow all the training programs on the different food outlets as recommended by Culinary training program and provides at the end of each training period a summary of ordering, preparation, cooking quality and sanitized standard from each locations. Strengthen their current performance and preparation for future adva

QUALI

FICATIONSMinimum hiring, language and physical requirements to perform

the job.
Hiring Req

• uirements:Minimum of five years experience as a First Cook/Sous Chef in an upscale hotel, resort, cruise ship or