Sous Chef

As the Sous Chef, you'll be at the helm of our Hot and Cold Galley Operations, ensuring seamless adherence to Company Operating Standards. Your leadership will guarantee the satisfaction of guests, shareholders, and employees alike. Key responsibilities include:

KEY RESPONSABILITIES:
• Overseeing all aspects of galley operations, including administration, scheduling, and inventory management.
• Crafting weekly crew schedules, delegating duties, and managing time-off requests while ensuring adherence to labor agreements.
• Upholding stringent food quality and portion control standards, aligning with company specifications.
• Conducting comprehensive staff evaluations and identifying talent for career advancement.
• Enforcing impeccable personal appearance, uniform standards, and hygiene practices following company regulations.
• Collaborating with F&B Director and Restaurant Operations Manager to address guest requests and ensure seamless service.
• Implementing training programs to uphold United States Public Health Standards and enhance galley staff performance.
• Conduct regular inspections to ensure compliance with safety, environmental, and USPH standards.
• Proactively identifying operational efficiencies and implementing innovative solutions.

LEADERSHIP
LEADERSHIP EFFECTIVENESS:
• Embodying F&B Operations Guiding Leadership Principles and fostering a culture of accountability and excellence.
• Inspiring and recognizing outstanding performance while effectively resolving conflicts.
• Collaborating cross-functionally and fostering a climate of trust and respect.

MODERN LUXURY:
• Demonstrating a deep understanding of brand standards and ensuring consistent delivery by the team.
• Serving as a positive ambassador for the company and inspiring others through authenticity and passion.

TALENT:
• Providing effective training and development opportunities for all crew members.
• Offering candid performance feedback and identifying talent for career progression.

QUALIFICATIONS AND EDUCATION:
• Minimum of 10 years experience in upscale hospitality, with at least 3 years in a leadership role.
• Culinary school degree required.
• Strong management skills in a multicultural environment.
• Excellent communication, problem-solving, and decision-making abilities.
• Proficiency in business planning, organizational coordination, and leadership techniques.
• Knowledge of HR policies and practices, along with computer literacy.

LANGUAGE REQUIREMENTS:
All shipboard employees must be able to communicate in the English language 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.

PHYSICAL REQUIREMENTS:
All shipboard employees 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. The employee must have the ability to lift and/or move up to 50 pounds.

WORKING CONDITIONS:
While performing the duties of this job, the shipboard 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. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Extensive travel from ship to ship with varying accommodations and resting opportunities require good health. Active management of health through diet and exercise is a key for prolonged success in the position.