Sous Chef

Scenic Group (Scenic / Emerald Cruises); United States; Remote; USD 70,000 - 110,000; Full time

Job summary

Scenic Group (Scenic / Emerald Cruises) is seeking an Executive Sous Chef to support the executive chef, ensure high standards, and lead a diverse galley team across shipboard dining operations.

The role requires at least 2 years as a sous chef, formal culinary training, and strong English skills, with expertise in HACCP and menu knowledge. You will manage mise en place, training sessions, show plates, daily recipes, and cost controls.

Qualifications

• Min. 2 years’ experience as a sous chef.
• Have an apprenticeship as chef or culinary schooling.
• Experience in a 4* or 5* operations.
• Highly proficient in spoken and written English.
• Knowledge of HACCP.
• MS-Office computer skills and budgetary knowledge.
• Experience in ordering and inventory.
• Strong leadership skills and team-player.
• Self-organized, disciplined, and reliable.
• Good problem-solving skills.
• Able to conduct trainings.
• Stress tolerant.
• Familiar with a multicultural working environment.
• Have an eye for excellent food presentation.

Responsibilities

• Relieve the executive chef during absence.
• Provide professional and courteous service at designated workstations in accordance with company standards and procedures.
• Have knowledge of food menus and company recipes.
• Welcome and greet guests when in the restaurant or in any public area.
• Ensure proper setup and Mise en Place for lunch and dinner service as per company standards.
• Ensure the preparation of crew food.
• Assist the executive chef with training sessions of the galley team.
• Ensure timely preparation of show plates for the daily menu briefing with the restaurant team.
• Evaluate the galley team regularly and provide feedback to the executive chef, including needed disciplinary actions.
• Ensure distribution of daily recipes.
• Assist with quality checks.
• Assist with monthly inventories, purchase orders and responsible for delivery controls.
• Ensure proper handover between shifts.
• Take an active role in creating a positive work environment between all departments.
• Ensure correct food items rotation (FIFO), storing, labeling, and temperature control at all workstations.
• Attend and conduct cooking demonstrations.
• Inform supervisor about any guest complaint when necessary.
• Keep a record/list of breakage and monitor costs of breakage/damage and notify supervisor if necessary.
• Ensure and maintain cleanliness front and back of house according to HACCP and safety regulations including log-keeping.
• Ensure correct handling of all equipment, machinery, and chemicals.
• Report any potential safety hazards.

Skills

Leadership

Team player

Self-organized

Disciplined

Reliable

Problem-solving

Conduct trainings

Stress tolerant

Multicultural awareness

Eye for food presentation

English proficiency

HACCP knowledge

Budgeting

Inventory management

MS-Office

Education

Culinary apprenticeship

Culinary schooling

Tools

MS-Office

Budgeting knowledge

Inventory management

Job description

Executive Sous Chef

Requirements

• Min. 2 years’ experience as a sous chef
• Have an apprenticeship as chef or culinary schooling
• Experience in a 4* or 5* operations
• Highly proficient in spoken and written English
• Knowledge of HACCP
• MS-Office computer skills and budgetary knowledge
• Experience in ordering and inventory
• Strong leadership skills and team-player
• Self-organized, disciplined, and reliable
• Good problem-solving skills
• Able to conduct trainings
• Stress tolerant
• Familiar with a multicultural working environment
• Have an eye for excellent food presentation

Role and Responsibilities

• Relieve the executive chef during absence
• Provide professional and courteous service at designated workstations in accordance with company standards and procedures
• Have knowledge of food menus and company recipes
• Welcome and greet guests when in the restaurant or in any public area
• Ensure proper setup and "mise en place" for lunch and dinner service as per company standards
• Ensure the preparation of crew food
• Assist the executive chef with training sessions of the galley team
• Ensure timely preparation of show plates for the daily menu briefing with the restaurant team
• Evaluate the galley team regularly and provide feedback to the executive chef, including needed disciplinary actions
• Ensure distribution of daily recipes
• Assist with quality checks
• Assist with monthly inventories, purchase orders and responsible for delivery controls
• Ensure proper handover between shifts
• Take an active role in creating a positive work environment between all departments
• Ensure correct food items rotation (FIFO), storing, labeling, and temperature control at all workstations
• Attend and conduct cooking demonstrations
• Inform supervisor about any guest complaint when necessary
• Keep a record/list of breakage and monitor costs of breakage/damage and notify supervisor if necessary
• Ensure and maintain cleanliness front and back of house according to HACCP and safety regulations including log-keeping
• Ensure correct handling of all equipment, machinery, and chemicals
• Report any potential safety hazards

Side Tasks

• Participate in scheduled trainings, briefings, and meetings
• Participate in all safety drills and ensure solid knowledge of designated safety role
• Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
• Assist with monthly inventories as per supervisor's instructions
• Assist other departments as per supervisor's instructions