Sous-chef

POSITION SUMMARY
Reports directly to the Executive Sous Chef or supervisor (above) on duty.
The Sous Chef ensures the efficient operation of his/her area of responsibility as assigned by the Executive Sous Chef, which could be the entire galley or part of the galley (depending on the size of the vessel), i.e. Main Galley, Buffet or Specialty Restaurants.
•    Constantly analyzes cost and quality of food production, knows to manage within his set budget and adheres to all company policies.
•    Maintains all standard operational procedures (SOP) as set by the corporate office.
•    Assures safe, quality food products and complete guest satisfaction.
•    Responsible to implement and maintain all standards set by the Corporate Office.
•    Establishes the manner and means to train personnel in their area of responsibility according to standard operating procedures.
•    Produces and maintains the highest food quality and controls for all food products served in all food areas, according to the needs and desire of the company.
•    Works within the food cost budget, always checks/adjusts food requisitions and controls waste.
•    Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness.
•    Establishes a plan, within the time management agreement, to assure safe and constant food production according to daily needs of our guests and company expectations.
•    Guarantees that menus, recipes, methods, pictures and specifications given by the corporate office are followed exactly.
•    Checks all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity, quality, cleanliness and food safety.
•    Assures timely set up, schedules well trained cooks in all areas in proper uniform.
•    Delegates and checks all special food functions in person.
•    Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Sous Chef.

QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job.
Hiring Requirements:
Minimum of 3 years experience as a Sous Chef in an upscale hotel/ resort environment. 1 year cruise ship or convention banqueting service (shipboard experience preferred).
Culinary school degree required.
Strong management skills in a multicultural and dynamic environment.
Strong communication, problem solving, decision making and people skills.
Teambuilding and conflict resolution skills.
Good planning, coaching, organizing, controlling, and evaluating skills.
Intermediate computer software skills required.
Possess a good understanding of basic accounting principles.
Ability to write reports.

Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
Completion of Three contracts in the following food and beverages capacities: CDP with a performance rating of satisfactory or above, along with demonstrated leadership skills.

Language Requirements:
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.