Sous Chef

To assist the Executive Chef/Chef in the supervision of the galley’s operation on a day-to-day basis according to the company policies ESSENTIAL DUTIES & RESPONSIBILITI ESTo support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulation s. Each shipboard employee may be required to perform all functions in various service venues and throughout the sh ip. 1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember ar eas.2. Each Sous Chef will be assigned a schedule and an area of the galleys by the Executive Chef/Chef and will be held accountable for the expected resu lts.3. Works very closely with the Assistant Food Manager in order to accomplish tasks related to equipment control and maintenance, Buffet services and presentation, as well as USPH rules and regulations training and reinforcem ent.4. Works with the Chef to establish work schedules for all Cooks. N/A during train ing.5. Monitors all Cooks’ working hours. And completes report of overtime for payroll purposes. N/A during train ing.6. Must be knowledgeable about the established quality standards and company policies in order to supervise his/her st aff.7. Has thorough knowledge of the United States Public Health rules and regulations and ensures they are followed throughout the entire operation on a daily ba sis.8. Ensures everyone follows the galley-cleaning schedule established by the Executive Chef/Chef after each service, exercising proper methods to minimize equipment dama ges.9. Responsible for the control and maintenance of all equipment distributed to the Cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office. Yes, Not during training paragraph to be dele ted.10. Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company pol icy.11. Ensures the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspect ors.12. Provides proper training for the new crewmembers and follows up on their progress. N/A during train ing.13. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate off ice.14. Communicates daily with the Provision Master and the Food Computer Operator to determine product availability and current food c ost.15. Monitors the food production and records the leftover covers using the provided fo rms.16. Ensures that the Cooks from the storeroom to the galleys observe the company’s rules and regulations regarding proper transport of all provisions.17. Actively supervises the preparation and presentation of luncheon and midnight buffets and is physically present during their service. Duties may include the supervision of the afternoon teat ime.18. Responsible for the set up of the food line for the restaurant personnel, ensuring that there is enough variety and quant ity.19. Ensures that the HACCP program is carried out correc tly.20. Must be present in an early standby each time the ship is subject to a USPH inspect ion.21. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentat ion.22. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquir ies.23. Attends meetings, training activities, courses and all other work-related activities as requi red.24. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or managem FINANCIAL RESPONSIBIL ITIESFinancial responsibilities for budget, expenses and/or achievement of revenue tar gets. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equi pment.Manages and maintains departmental finances within budgetary require ments.Ensures that all communication costs are kept under co ntrol.Reviews timesheets and forwards to the Executive Chef/Chef for approval. Prepares a variety of reports and letters utilizing personal computer system and equi MOTIVATIONAL RESPONSIB ILITIESPeople management responsibilities to ensure optimal performance of the fu nction. This position does not have supervisory responsib ilities.Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Delete not during training.) Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to st andards.Mentors, follow all the training programs on the different food outlets as recommended by Culinary training program and provides at the end of each training period a summary of ordering, preparation, cooking quality and sanitized standard from each locations. Strengthen their current performance and preparation for future adva QUALI FICATIONSMinimum hiring, language and physical requirements to perform the job. Hiring Req uirements:Minimum of five years experience as a First Cook/Sous Chef in an upscale hotel, resort, cruise ship or #J-18808-Ljbffr