Sous Chef (Hotel Restaurant)

The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager.

Minimum of 2 years experience managing a kitchen or galley staff.

Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work.

Able to execute a wide variety of different cuisines and cooking styles.

Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules change on the fly. Required Certificates, Licenses, Registrations:
Government ID (REAL ID compliant) or Passport

Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef. Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency with the menu items daily.

Participate in the cooking and preparation of food items as a member of the galley staff.

Prepare special diet/allergy items for guests and crew as needed, such as vegan, gluten free, nut allergy, etc.

Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking‑in provisions.

Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. Responsible for limiting food waste and will document as needed.

Work closely with the Hotel Manager to create a comfortable and safework environment for all galley employees.

Maintain professional demeanor with guests, crew, staff, agents, officials, and the public.

Supervise one to five team members in daily galley operations.

Oversee the training for new hires and ongoing training for all galley staff.

Monitor and counsel work performance throughout the year and conduct written performance evaluations. Respond in a timely manner to all concerns, complaints, and allegations. Comply with all CDC/FDA vessel sanitation requirements.

Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies.

Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Length of Work Shift-

Environmental Conditions-