Executive Sous Chef (Shipboard)

Executive Sous Chef (Shipboard)Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Chef

Description

The Executive Sous Chef is the second in command onboard of the Shipboard Culinary Department and is responsible for delivering the highest quality and excellence in food preparation for the guest and employee experience. This position provides senior leadership in the culinary operation and ensures that all Galleys are operating in accordance with the Company’s Standard Operating Procedures, the food safety procedures as well as rigorously upholding all Public Health Standards. The Executive Sous Chef leads according to the Gold Standards of The Ritz-Carlton Yacht Collection and works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. This role will regularly engage with guests throughout the yacht and host culinary workshops and experiential events. An ambassador for the Culinary team and a senior leader within the Food and Beverage Department.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.Essential Duties

Responsible for overseeing all Galley operations, which includes but not limited to food safety, creativity, cleanliness, ordering, inventory, time management, repair and maintenance, employee management, training, coaching and execution. Takes the lead in the recruitment and placement for all Culinary Shipboard Ladies and Gentlemen.; Responsible to produce and maintain the highest levels of food quality and safety in all Galleys onboard the yacht.; Assists all Direct Reports with daily menus, scheduling and food inventory and is responsible to lead the Culinary team during the Executive Chef’s absence.; Exemplifies full knowledge of all menu items, recipes, methods of production and presentation standards.; Manages product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentations as the minimum standard.; Oversees the Employee Dining culinary operation and ensures a thoughtful balance of menu variety and wellness.; Ensures excellent cooperation and partnership with the Food & Beverage Director, Restaurant Manager, Senior Maître D and Maître D’ and discusses all operational issues and menu briefings on a daily basis.; Practices and applies economical food production by ensuring correct procedures when disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage.; Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and Guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and Integrated Pest Management.; Assists the Executive Chef to prepare requisitions for all catering equipment to ensure a productive culinary operation.; Oversees inventory control and approves purchase orders and requisitions.; Completes daily reports for the Executive Chef with regards to outlet operations, observations, guest concerns, defaults and repair request orders issued.; Takes ownership of all issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Executive Chef and / or the Culinary Leadership team.; Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as Scenography in partnership with Food & Beverage and Cruise Hotel Operations.; People Management

Model and hold others accountable for promoting the Gold Standards, respect and fair treatment.; Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines.; Sets the department’s expectations for desired behavior, knowledge and skill levels.; Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included.; Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization.; Qualifications

Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position.; Minimum of five (5) years' experience at an International five-star restaurant with a minimum of two (2) years’ experience in a Chef de Cuisine role.; Superior Public Health knowledge and experience specifically related to USPH and HACCP.; Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations.; Must be proficient in all stations in the Galley.; Must have customer service and public speaking skills.; Ability to work in a fast paced, hot environment.;

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 Lady or Gentleman 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 Yacht Ladies and Gentlemen 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. Ability to lift and/or move up to 50 pounds.; All Yacht Ladies and Gentlemen 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-workers.;