Sous Chef
Core
Supporting the Executive Chef to oversee the entire Culinary Arts operation on board a ship, ensuring food quality, consistency, cost-effectiveness, and sanitation standards.
Role type
Senior IC Sous Chef (Cruise Ship)
Builds
Daily meal services and food preparation for guests aboard a cruise ship
Domain
Hospitality / Cruise Industry / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Culinary operations)
Required skills
Team leadership, food cost management, USPH sanitation compliance, staff scheduling, inventory management, equipment maintenance, quality control, menu planning, crisis management
Preferred skills
Mentoring, guest interaction, operational inspections, drill coordination
Technologies
Galley equipment, refrigeration systems, food cost worksheets
Responsibilities
Direct daily food preparation and meal services, plan and distribute employee schedules, train galley staff on USPH procedures and equipment, monitor food quality and presentation, review food cost worksheets, liaise with Food Operations Manager and Maitre d' Hotels, conduct sanitation inspections, ensure staff attendance at drills and meetings, take charge of the kitchen in the Chef's absence
Seniority
Senior, hands-on IC