Executive Sous Chef

The Executive Sous Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards. The Executive Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standard. s. Qualificatio ns:Minimum of five years’ experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferre d).Culinary school degree requir ed.Strong management skills in a multicultural and dynamic environme nt.Excellent communication, problem solving, decision making, and interpersonal skil ls.Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production metho ds.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniqu es.Knowledge of policies and practices involved in the human resources functi on.Able to create recipes, a la minute food presentations, and buffet set-u ps.Able to capture the attention of a large audien ce.Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related progra ms. Core Competenc ies:Job Skills/Resu lts:Operati o ns:·Ensures all culinary standards and procedures are executed consisten tly.Understands and is able to perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bak ery.Actively monitors all food quality, production and execution, takes corrective action immediat ely.Conducts inspections and testing’s in all service areas of responsibilities on a regular ba sis.Understands how to use all galley equipment and utens ils.Ensures all galleys are clean and operate in compliance with USPH standards at all ti mes.All equipment is properly repaired and maintai ned.Adequate food product is on hand at all times, in all locations, and is prepared in 100% accordance with company standa rds.Upholds STAR, Safety, Environmental and other company policies and standa rds.Develops and implements new ideas for operational efficienc ies. LEADER SHIP:Leadership Effective ness:Consistently lives by the F&B Operations Guiding Leadership Princ iplesStays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfa ctionInspires team through encouragement and recognition of outstanding perfor manceResolves conflict with fact-based communic ationCollaborates well and works up, down and across the organisatio ationCreates a climate of trust and mutual re spect Modern L uxury:Knows our brand standards and holds team accountable for executing against them at all times.Ensures team is well trained capable of consistently delivering against the stan dards.Guest facing communication is professional, on brand and visually appe aling.Is a role model for others and serves as a positive ambassador of Celebrity Cr uises.Exhibits professional leadership presence, positive energy and passion in all situa tions.Brings out the best in his/her team through authenticity, care and hum ility. T alent:·Ensures the effective training of all crew, including direct r eports.Coaches and develops direct reports and high potential members of the culinar y team.Provides candid performance feedback and takes appropriate action to improve perfo rmance.Accurately identifies talent and follows the company’s promotions p rocess. Physical & Language Requi rements: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 employee 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 t focus.All shipboard employees must be physically required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee 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 shipboard employees must be physically able to participate in emergency life saving 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 shipboard employees 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- #J-18808-Ljbffr