Executive Sous Chef

Key Responsibilities:

1. Assist the Executive Chef in managing and coordinating all aspects of the ship's culinary operations, including menu planning, food preparation, and service.
2. Train, supervise, and mentor a team of chefs, ensuring that they adhere to company standards and procedures.
3. Oversee the ordering and inventory of food and supplies to maintain adequate stock levels and minimize waste.
4. Create and develop new menus that cater to a diverse range of tastes and dietary requirements.
5. Ensure that all meals are prepared and presented to the highest standards, following food safety and sanitation guidelines.
6. Collaborate with other departments, such as the dining room and room service, to ensure a smooth and efficient operation.
7. Monitor and control food costs and labor costs to meet budgetary guidelines.
8. Develop and maintain relationships with suppliers and vendors to ensure the highest quality ingredients are sourced.
9. Stay updated on industry trends and incorporate new techniques and recipes into the ship's menus.

Qualifications:

1. Previous experience as an Executive Sous Chef or similar role in a high-volume, upscale restaurant or hotel.
2. Culinary degree or equivalent training and experience.
3. Strong leadership and communication skills.
4. Ability to work in a fast-paced, high-pressure environment.
5. Excellent time management and organizational skills.
6. Knowledge of food safety and sanitation regulations.
7. Creativity and passion for cooking.
8. Ability to adapt to changing menus and dietary needs.
9. Flexibility to work long hours and weekends.