Executive Sous Chef
Cruise Ship Job Vacancies: Catering Jobs
| Recruiter: | Ocean Seven Recruitment |
| Salary: | 3,500 USD - 7,500 USD depending on company |
| Date: | 15th November 2007 |
| Reference: | CLJ071115-311 |
| Applications: | 21 |
Job Description:
POSITION TITLE Executive Sous ChefMANAGER’S TITLE Executive Chef
WE ONLY RECRUIT CANDIDATES FROM WESTERN EUROPE!!!
POSITION SUMMARY:
The Executive Sous Chef is the direct link between his/her assigned production areas and outlets and the Executive Chef. The Executive Sous Chef ensures the highest levels of guest satisfaction are achieved in terms of quality, consistency, safety, and sanitation. The Executive Sous Chef is able to meet these objectives by constantly communicating with subordinates and relating departments to ensure all outlets are maintained and properly staffed. The Executive Sous Chef works directly with his/her reporting Chef Tournants to create accurate forecasts and production quantities appropriate in relations to guest count and special events. The Executive Sous Chef continually tests and monitors recipes and ensures they are current and pictures are accurate. The Executive Sous Chef continually communicates with front of the house operations to ensure all guest needs are met, including special dietary requests. He/she ensures restaurant team members are properly trained and educated about all menu items including ingredients and preparation methods. The Executive Sous Chef is responsible to ensure that both tasks and objectives are created within budgetary and CBH constraints. He/she is responsible to meticulously track, monitor, and reduce costs while continuously increasing quality and flow of production. The Executive Sous Chef is assigned to be directly responsible for one of the following areas: production, alternative restaurants, buffets, or main galley. The Executive Sous Chef should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Executive Sous Chef rotations are at the sole discretion of the Executive Chef.
ESSENTIAL FUNCTIONS
•Develops flow of production and work schedules for all respective teams
•Assists Executive Chef in ensuring complete managerial coverage at all times
•Controls labor and overtime by continually monitoring and tracking
•Ensures all food is prepared fresh and is of the highest quality by ensuring supervisory team is well-trained and motivated
•Ensures all recipes and SOP’s are strictly adhered to
•Ensures proper chain of command is followed prior to making changes
•Ensures supervisors maintain an organized and efficient flow of production, with regards to changes in forecasts and menus
•Ensures development of team members through on-going training
•Recognizes team members for successful achievements and contributions
•Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
•Coordinates with Chef Tournants and Provision Master to ensure quality concerns are being addressed to the Executive Chef and Inventory Accountant
•Ensures team members are performing regular temperature checks and are all equipped with thermometers
•Ensures each outlet is maintaining waste logs and has implemented measures to continually reduce waste resulting from over production and deficiencies in production and handling
•Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
•Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
•Maintains USPH/FDA standards
•Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues
•Verifies daily and weekly inventories completed by outlets
•Ensures proper rotation, storage temperatures, and proper storing procedures are observed
•Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
•Ensures all team members are properly equipped with uniforms, supplies, and tools
•Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
•Keeps Executive Chef, and Chef’s Personal Assistant apprised of challenges productions and team members
•Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
•Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to the Executive Chef
•Evaluates subordinates every three months
•Continuously monitors food and labor cost in accordance with CBH
•Controls and decreases waste by maintaining logs to submit daily/weekly
•Adjust production levels to meet forecast demands
•Communicates with other departments to adjust production for joint product needs
•Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
•Adjusts scheduling appropriately in order to attend mandatory meetings
•Schedules regular focus meetings with subordinates to increase communication
•Continually maintains and updates daily and weekly reports in a timely manner
Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
DIMENSIONS
•Ability to read, write, and communicate with team members
•Ability to follow standards recipes and convert quantities mathematically
•Ability to taste all foods to assure correct preparation
•Demonstrate a sense of urgency
NATURE AND SCOPE
Hands-on attitude, leads by example! Always goes the extra mile to ensure passenger satisfaction.
QUALIFICATIONS, EDUCATION AND ATTRIBUTES
QUALIFICATIONS:
•Strong knowledge of all basic cooking techniques
•Strong knowledge of Classical European, International, and World Cuisine, including philosophies and principles
•Strong knowledge of kitchen equipment, tools, and supplies
•Ability to provide leadership, motivation, and training
•2+ years of supervisory experience on a cruise ship or high volume hotel/restaurant
•2+ years of experience in a high production volume restaurant/hotel
•1+ years in a fine-dining or upscale restaurant
•5+ years of culinary experience
MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:
•Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
•Ability to utilize both Microsoft Word and Microsoft Excel Programs
•Ability to create and write reports in English in professional and concise terms
•Ability to analyze, organize, and delegate
•Thorough understanding of inventory systems
•Ability to create and set pars for production areas and outlets
•Ability to train, schedule, and forecast utilizing historical data and business trends
EDUCATION
•High School Diploma or Equivalent required
•Culinary School 2-4 year degree or foreign equivalency
ATTRIBUTES
•Proactive, Team Player, Problem Solver
•Passionate about hospitality and customer service driven
•Must have a professional appearance and good hygiene
•Respect for all co-workers and guests
•Pride in your work by creating positive energy, excitement and fun
•Able to work 7 days a week
•Demonstrate positive behaviors; smiling, being polite and courteous
•Able to develop a camaraderie with team members
•Ability to live in close quarters, share limited space with other cabin-mates
PHYSICAL REQUIREMENTS
•While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk or hear and taste or smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
•All team members must be physically able to participate in emergency life saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
•Work within different temperature changes—indoors to outdoors.
•Able to pass basic safety course.
•This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.
