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. To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations. Each shipboard employee may be required to perform all functions in various service venues and throughout the ship. Responsibilities Conduct oneself in a professional and courteous manner at all times, in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style and Celebrity Connections, interacting appropriately with guests and fellow shipboard employees. Assume assigned schedule and area of the galley, held accountable for expected results. Work closely with the Assistant Food Manager to accomplish equipment control and maintenance tasks, buffet services and presentation, as well as USPH rules and regulations training and reinforcement. Collaborate with the Chef to establish work schedules for all Cooks. Monitor all Cooks’ working hours and complete overtime reports for payroll purposes. Be knowledgeable about established quality standards and company policies to supervise staff. Have thorough knowledge of USPH rules and regulations and ensure they are followed daily. Ensure everyone follows the galley-cleaning schedule established by the Executive Chef/Chef after each service, exercising proper methods to minimize equipment damage. Control and maintain all equipment distributed to Cooks that must be cleaned and sanitized after each service and returned to the Chef’s Office. Ensure all Cooks wear proper, well-maintained uniforms, especially those working in public areas; maintain personal appearance and hygiene per company policy. Prepare the galley for announced or unannounced USPH inspections by ship’s management or USPH inspectors. Provide training for new crewmembers and follow up on their progress. Maintain the quality and consistency of taste according to recipes and photos provided by the corporate office. Communicate daily with the Provision Master and the Food Computer Operator to determine product availability and current food cost. Monitor food production and record leftover covers using the provided forms. Ensure Cooks transport provisions in compliance with company rules regarding proper transport. Supervise the preparation and presentation of luncheon and midnight buffets, and be physically present during service; may include supervision of afternoon teatime. Set up the food line for restaurant personnel, ensuring sufficient variety and quantity. Ensure the HACCP program is carried out correctly. Be present in early standby during each USPH inspection. Have a thorough understanding of Time and Attendance procedures, shipboard training, and be familiar with contracts and work schedules. Acquaint oneself with ship’s standard operation to assist guests and crewmembers with inquiries. Attend meetings, training activities, courses and all other work-related activities as required. Perform related duties as required; employees may be assigned any other job-related duties by supervisor or management. Financial Responsibilities Financial responsibilities for budget, expenses and/or achievement of revenue targets. Responsible for cost containment through proper use, handling and maintenance of records, reports, supplies and equipment. Manage and maintain departmental finances within budgetary requirements. Ensure all communication costs are kept under control. Review timesheets and forward to the Executive Chef/Chef for approval; prepare a variety of reports and letters using personal computer system and equipment. Motivational Responsibilities People management responsibilities to ensure optimal performance of the function. This position does not have supervisory responsibilities. Monitor and manage the various assigned workstation functions; assign duties and responsibilities to staff; observe and evaluate staff and work procedures to ensure quality standards and service are met; inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. Mentor and follow all training programs on the different food outlets as recommended by the Culinary training program; provide a summary of ordering, preparation, cooking quality and sanitized standard from each location at the end of each training period; strengthen current performance and prepare for future advancement. Qualifications Hiring Requirements Minimum five years experience as a First Cook/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Culinary School degree required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. Language Requirements Speak English clearly, distinctly and cordially with guests. Read and write English to understand and interpret written procedures; give and receive instructions in written and verbal forms; effectively present information and respond to questions from guests, supervisors and co-workers. Speak additional languages such as Spanish, French or German preferred. Physical Requirements Regularly required to stand, walk, use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell; occasionally lift and/or move up to 50 pounds. Specific vision abilities required: close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 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 required to receive and give instructions in the event of an emergency, including lowering lifeboats. Ability to lift and/or move up to 50 pounds. #J-18808-Ljbffr Celebrity Cruises