Executive Sous Chef (Specialty Dining) (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Chef with dotted line to Culinary Director

Description

The Specialty Dining outlet is the flagship culinary venue onboard The Ritz-Carlton Yacht Collection’s Yachts. In partnership with the external F&B consultant, this dining venue will deliver a Michelin Star experience onboard the Yacht. The Executive Sous Chef - Specialty will be responsible for delivering an uncompromising level of culinary quality for this dining venue and will be an inspiring leader to all Ladies and Gentlemen under their care. In that mission they will deliver uncompromising quality for all dish preparation, execution and finish that is comparable with a culinary experience at the consultants land-based property.

The Executive Sous Chef - Specialty oversees the culinary operation, ensuring the Galley is operating in accordance with the Company’s food safety procedures as well as upholding all Public Health Standards. This position will regularly engage with guests throughout the yacht and host culinary workshops and events. Their duties are not only limited to the management of the specialty dining outlet, but also as directed by the Executive Chef. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Responsible for the speciality dining Galley operations, which includes but not limited to food safety, creativity, cleanliness, ordering, inventory, time management, repair and maintenance, employee management, training, coaching and execution
2. Partners with the Executive Chef and Culinary Director to execute all menus designed by the F&B consultant to quality expected
3. Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times according to Michelin Star concept restaurant standards
4. Assists Direct Reports with daily menus, scheduling and food inventory. 
5. Exemplifies full knowledge of the menu items, recipes, methods of production and presentation standards
6. Manages product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentations as the minimum standard
7. Responsible for the assigned Galley operations, which includes but not limited to food safety, creativity, cleanliness, time management, repair and maintenance, employee management, training, coaching and execution
8. Ensures excellent cooperation and partnership with the Food & Beverage Director, Restaurant Manager, Senior Maître D’ and Maître D’ and discusses operational issues and menu briefings on a daily basis. Drives improvements and an awareness of “the why” at every opportunity with both front and heart of house team members
9. Practices and applies economical food production by ensuring correct procedures when disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
10. Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and Guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and Integrated Pest Management
11. Assists the Executive Chef to prepare requisitions for all catering equipment to ensure a productive culinary operation
12. Oversees inventory control and approves purchase orders and requisitions
13. Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems
14. Completes daily reports for the Executive Chef with regards to outlet operations, observations, complaints, defaults and repair request orders issued
15. Takes ownership of all issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Executive Chef and / or the Culinary Leadership team
16. Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their tea
17. Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Cruise Hotel Operations

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of five (5) years' experience at an International five-star restaurant with a minimum of two (2) years’ experience in a Chef de Cuisine role or similar. Michelin Star experience preferred
3. Superior Public Health knowledge and experience specifically related to USPH and HACCP
4. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations
5. Must be proficient in all stations within the Galley operation
6. Must have customer service and public speaking skills
7. Ability to work in a fast paced, hot environment

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language 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.