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Executive Sous Chef (Assistant Manager Food Operations)
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Diverse work environment
Job Description
Disney Cruise Line is a renowned global leader in the cruise industry, celebrated for delivering the unparalleled magic of Disney through exceptional guest experiences at sea. As a part of The Walt Disney Company, Disney Cruise Line combines the enchanting storytelling and creativity of Disney with the luxury and adventure of ocean travel. Guests onboard enjoy world-class entertainment, fine dining, engaging activities, and immersive Disney-themed vacations. The company thrives on a core set of values that emphasize responsibility, safety, professionalism, and inclusivity while fostering a diverse and supportive work environment for its crew members. Disney Cruise Line is committed to... Show More
Job Requirements
- Minimum four years experience in high-volume Galley/F&B operation
- Certified working Chef or equivalent degree in Culinary Arts
- Shipboard experience REQUIRED
- Technical and functional understanding of the ship-based food operation
- Excellent working knowledge of food and beverage products, services and equipment
- Ability to calculate and control cost potentials/projections
- Understand the impact on budget
- Understanding of local and international beverage laws
- Be at least 21 years of age
- Be able to speak, read and write fluent English
- Willingness to live and work onboard one of our vessels for a certain length of time
- Be able to work a seven-day, 70-84 hour week with limited time off
- Be able to adhere to Disney Cruise Line appearance guidelines
- Agree to share a cabin with other crew members
- Enjoy working in a high-volume, fast-paced, guest-service oriented environment
- Be flexible with your work schedule, job duties and work locations
- Appreciate diversity among guests and crew
- Have a valid passport and C1/D Seaman's visa
- Complete a pre-employment medical
- Obtain a criminal background check
- Bring approved work shoes
- Pass drug/alcohol tests
Job Qualifications
- Minimum four years experience in high-volume Galley/F&B operation
- Certified working Chef or equivalent degree in Culinary Arts
- Shipboard experience
- Technical and functional understanding of the ship-based food operation
- Excellent working knowledge of food and beverage products, services and equipment
- Ability to calculate and control cost potentials/projections
- Understanding of local and international beverage laws
- Be at least 21 years of age
- Be able to speak, read and write fluent English
- Willingness to live and work onboard one of our vessels for a certain length of time
- Be able to work a seven-day, 70-84 hour week with limited time off
- Be able to adhere to Disney Cruise Line appearance guidelines
- Agree to share a cabin with other crew members
- Enjoy working in a high-volume, fast-paced, guest-service oriented environment
- Be flexible with your work schedule, job duties and work locations
- Appreciate diversity among guests and crew
Job Duties
- Manage accountability for all Galley staff for day-to-day and long-term operation
- Ensure recipe format, pictures, etc. are consistent in all food outlets
- Organize food tastings and dummy runs of new products and menu content
- Facilitate weekly meetings with Galley leadership
- discuss operational issues and updates of new products
- Oversee ordering and stock control of the seafood and meat production areas
- Work with Hotel Stores Manager on inventory controls
- Ensure that all requisitions and stock control procedures in all outlets are being followed
- hold Galley leaders responsible for proper requisitioning
- Monitor all culinary standards
- Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility
- Meet food cost budgets and targets as set by the Food Manager onboard
- Monitor cost control
- Ensure facilities and equipment are maintained and in good working order
- Monitor/implement garbage separation and disposal procedures
- Implement and monitor Location Operating Guidelines
- Handle and resolve guest complaints
- Monitor handling, maintenance, and reordering of operating equipment
- Coordinate all food offerings including group offerings and special requests
- Facilitate department meetings
- Execute additional job responsibilities, as assigned by DCL leadership, based on operational need
- Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures
- Participate in Emergency Duties as specified in the ship Assembly Plan
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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