Sous Chef (Shipboard Position)

Celebrity Cruises; United States; On-site; USD 60,000 - 80,000; Full time

Job summary

A leading global cruise line is seeking an Executive Sous Chef to oversee high-volume shipboard culinary operations. You will manage a diverse, world-class culinary team while executing international cuisine in various venues. This position involves ensuring adherence to health and safety standards and working collaboratively with department heads. Ideal candidates will have extensive cooking experience, strong team management skills, and the ability to work in a fast-paced environment. Opportunities for global travel are included.

Qualifications

• Six to eight years of cooking experience in a 4 or 5 star hotel, restaurant, or high volume food service.
• Ability to read and demonstrate preparation of recipes for various dishes.
• Ability to manage international staff and handle disciplinary actions.

Responsibilities

• Oversee culinary activities in high-volume shipboard operations.
• Manage a multicultural team in state-of-the-art kitchens.
• Collaborate with department heads to resolve issues.

Skills

Extensive knowledge of food handling procedures

Ability to work positively in a diverse team

Demonstrated aptitude for financial management

Ability to communicate tactfully

Education

Proof of cook apprenticeship completion or equivalency

Completion of high school or basic education equivalency preferred

Tools

Knowledge of Microsoft Excel

Knowledge of Microsoft Word

Knowledge of Microsoft PowerPoint

Job description

At Royal Caribbean International, we believe that great vacations begin with great employees! As a leader in the cruise industry, Royal Caribbean International is continuously expanding and seeking dynamic, energetic, experienced professionals to join our team. With our innovative fleet of twenty-one ships visiting five continents, each offering adventurous ways to explore the globe, this could be a great opportunity to let your career set sail.

As our Executive Sous Chef, you will be a part of our exciting, high-volume shipboard culinary operations and oversee its multicultural world-class team. You will be responsible for managing the culinary activities of our state of the art kitchens while executing international cuisine in multiple venues. In addition, you will have the opportunity to travel the world while working for a top global employer of choice.

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship.

In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard employeesand/or in the presence of guest contact and crewareas.

QUALIFICATIONS

• Proof of cook apprenticeship completion or equivalency.
• Six to eight years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility. Written references from former employers are required.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s brand standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Extensive knowledge of food handling procedures with regard to HAACP and public health standards.
• Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
• Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
• Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
• Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
• Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.
• Completion of high school or basic education equivalency preferred.