Junior Sous Chef - Employee Dining Room (Shipboard)

Junior Sous Chef - Employee Dining Room (Shipboard)Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Sous Chef

Description

POSITION SUMMARY

The Junior Sous Chef - EDR is responsible for delivering high-quality food preparation and presentation in the Employee Dining Room in accordance with Company Standards while strictly upholding all Public Health Standards, with the goal of achieving employee satisfaction. Focused on providing quality and diversity, this is a key leadership role in ensuring the culinary program for all Ladies and Gentlemen is thoughtfully developed, executed, and sustained.

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

Actively engages in daily food preparation with duties in the Galley to meet the high standard and quality for the Employee Dining Room.; Works closely with the Cooks on daily assignments and in creating an industry-leading culinary program for all Ladies and Gentlemen.; Ensures that the production, preparation, set-up, and presentation of the food is completed on time and is of the highest quality at all times.; Seeks feedback from Ladies and Gentlemen on opportunities to improve food quality and variety.; Demonstrates full knowledge of all menu items, recipes, methods of production, and presentation standards.; Guides and trains the Cooks on a daily basis to ensure knowledge, understanding, high motivation, and a positive working environment.; Establishes and maintains effective inter-department working relationships.; Responds to issues, complaints, service difficulties, and potential problems efficiently and immediately, and informs the Executive Sous Chef and/or the Culinary leadership team.; Adheres to and complies with all Public Health, Safety, and Environmental Regulations and all guidelines established by The Ritz-Carlton Yacht Collection and USPH standards.; Ensures assigned Galley refrigerators are cleaned and at correct temperature in accordance with Public Health Standards, and that the logs of all refrigerators are accurate.; Cleans and sanitises all Galley equipment after each use and maintains a work area in accordance with Public Health Standards.; Ensures accurate inventory, availability, and rotation of products on a daily basis.; Follows proper procedures for economical food production and the disposal of all waste, and demonstrates cost and quality awareness while striving to reduce breakage and wastage.; Utilises Galley equipment correctly and carefully and reports any broken equipment immediately to the Executive Sous Chef.; Responsible for ensuring checks of daily expiry dates, temperatures, preservation, storage, and proper handling of food items in the Galley are completed and logged.; Models and holds 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 direct reports identify developmental needs and monitors progress; promotes 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 the position.; Minimum of three (3) years' experience in a similar position at a five-star establishment.; Strong knowledge and experience in Public Health Standards related to USPH and HACCP.; Knowledge of storeroom operation and procedures, as well as the handling of perishable goods.; Demonstrates strong knife skills.; Ability to work in a fast-paced, hot environment.; PHYSICAL REQUIREMENTS

While performing the duties of this job, the Lady or Gentleman 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 fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the 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 fifty (50) pounds.

COMMUNICATION

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.

Candidates are expected to work on board an international cruise ship.