Position: Sous Chef job
About: As a Sous Chef at a cruiseship, you will be responsible for assisting the Executive Chef in managing the daily operations of the galley and ensuring the highest standards of food quality and presentation. Key responsibilities include menu planning, food preparation, training kitchen staff, maintaining inventory and budget control, monitoring food quality, collaborating to develop new menus, ensuring timely food preparation and service, handling orders and supplies, and adhering to health and safety regulations.
Requirements: Minimum of 3 years of experience as a Sous Chef in a high-volume, upscale restaurant or hotel; Degree or diploma in Culinary Arts or a related field is preferred; Strong knowledge of food safety and sanitation regulations; Excellent leadership and communication skills; Proven ability to work in a fast-paced, high-pressure environment; Ability to manage and motivate a team of kitchen staff; Strong organizational and time-management skills; Flexibility to work long hours and weekends as needed; Must be able to pass a background check and obtain necessary certifications
Benefits: employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance
