Executive Sous Chef

The Executive Sous Chef is a top professional in the field with a passion for the Culinary Arts. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire on board galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Crew Responsibility :- 
• Lead by example utilizing a “hands-on” approach to management.
• Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Facilitate an environment in which crew members are comfortable utilizing the open-door policy.
• Schedule galley crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• On ships with time clocks, review time clock reports to ensure accuracy of pay for crew members.
• Ensure that Sous Chefs and galley crew members are being treated in a fair and equitable manner.
• Ensure that Sous Chef and galley crew member issues are resolved in a timely manner.
• Ensure that Sous Chefs and galley crew members are in compliance with the grooming and uniform standards of the company.
• Attend and participate in the daily Executive Chef meeting.
• Attend and participate in the weekly Galley Management meeting.
• Assist with scheduling and preparing for the monthly departmental meeting with all of the culinary management and crew. Attendance and participation is also mandatory. This meeting is not to exceed 1 hour in length. Minutes of this meeting are to be recorded by the Chef’s Personal Assistant. Copies of the minutes are to be sent to the F&B Director and Corporate Chef.
• Ensure that Sous Chefs are effectively communicating with their staff through daily line-ups and monthly meetings. These meetings are to have a set agenda and not be held during meal periods.
• Ensure that Sous Chefs are providing continuous training to their crew on classical cooking techniques (mother sauces, stocks, etc.) as well as on Company established recipes and menu grids. Participate in training sessions when possible.
• Ensure cross-training between galleys is in place.
• Continue own education by staying abreast of trends and new cooking techniques, and sharing this information with the team.
• Monitor the performance of all galley staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
• Monitor Sous Chef performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Executive Chef regarding succession planning.
• Monitor galley crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Executive Chef regarding succession planning.
• Ensure that Sous Chefs and crew members are being recognized for their accomplishments.
• Coach and counsel employees in a timely manner and in accordance with Company policy. 

• Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.
• Ensure that employee promotions/transfers are handled according to Company policy.
• Communicate staffing needs to the Executive Chef as needed.
• Ensure crew messes are neat and clean and that a quality product is offered.
• Monitor crew turnover and implement plans to decrease.

Operational Responsibility

Ensure that Sous Chefs are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.

Communicate the goals of the company and department and the action plans to the Sous Chefs and crew members.

Develop a positive working relationship with all shipboard departments to facilitate a team oriented atmosphere.

Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.

Regularly communicate with the F&B Director and Executive Chef in regards to galley related matters.

Complete daily walk-through of assigned area with the Executive Chef.

Ensure that assigned galley is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.

Ensure that cleaning schedules are in place and being followed for assigned galley.

Ensure that service schedules for equipment are in place and being followed.

Submit work orders for repairs to galleys and/or equipment and follow up on these requests to ensure timely completion.

Member of the USPH team. Conduct daily USPH inspections of all F&B areas with the F&B management team.

Ensure that the company’s standards are maintained in the following areas:

Freestyle service and dining experience

Galley service, operation and philosophy

Restaurant service, operation and philosophy

Provisions and inventory control

Public health

Crew assigned to the galley department

General standards in the galley department

Quality control of all food product

Planning and organizing operations for assigned galley

Enforce Company standards for consistent, quality service.

Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.

Enforce policies and procedures in a fair and equitable manner.

Continuously review the operation and make recommendations on how to enhance the product to the F&B Director and the Executive Chef.

Implement new policies, standard operating procedures and Company initiatives as assigned.

Always be available on the floor to assist crew and to interact with guests. This is to be accomplished by visiting tables during meal periods.

Schedule crew members according to business levels and monitor overtime.

Enforce cost control procedures and monitor waste and breakage.

Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.

Maintain an outlet log and review this information on a frequent basis with the Executive Chef and Sous Chef.

Complete reports in a timely manner (meal count report, waste logs, production sheets, daily checklists, etc.) and forward them to the Executive Chef.

Review all ship generated reports to identify areas of deficiency and to determine appropriate courses of action to correct.

Properly plan and prepare for events and cruises.

Develop and maintain par stocks for food product and equipment.

Review all food requisitions and food purchase orders before submitting to the Executive Chef for approval.

Ensure orders are placed according to the Provisioning Schedule for the vessel.

Order for assigned galley based on consumption history and par levels.

Conduct inventories on a weekly basis in accordance with Company policy.

Ensure that food items delivered to the vessel are in compliance with Company specifications.

Monitor slow moving item reports to ensure that discontinued items are not being reordered.

Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.

Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

Financial Responsibility :-

Responsible for ensuring that assigned galley operates within the established budgetary guidelines for the vessel.

Plan orders for the vessel based off of the budgetary guidelines.

Review all food and beverage related costs and consumptions in accordance with financial targets.

Ensure that all food expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.

Submit budget requests to the Executive Chef in a timely manner.

DIMENSIONS :-

Must be able to manage, organize, direct and supervise in all areas of galley operation, to include restaurant galleys, high volume dining room galley, and production galleys.

Needs to provide efficient leadership for a management team comprised of 16 Sous Chefs/Chef Tournants, 1 Chief Butcher, 1 Assistant Chief Butcher, 1 Chief Bakery, 1 Assistant Chief Bakery, 1 Chief Pastry, 1 Assistant Chief Pastry, and 1 Chef Garde Manger.

Must be able to efficiently manage a team comprised of more than 200 food & beverage personnel.

Needs to successfully manage operating budgets that include wages, overtime, travel, uniforms, cost of sales, food cost and operating equipment cost.

QUALIFICATIONS​:-

Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort is required.

Advanced level English verbal and writing skills, including the proper use of English grammar is required.

Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required.

EDUCATION :-

Bachelors degree or foreign equivalency in a related Culinary discipline is required. Certificate of completion from a recognized culinary institution is required.

Advanced Certification in Sanitation and Public Health is required.

ATTRIBUTES :-

Managerial, organizational and leadership skills Passionate about hospitality and customer service driven Must have a professional appearance and good hygiene Respect for all co-workers and guests Pride in your work by creating positive energy, excitement and fun Able to work 7 days a week Demonstrate positive behaviours; smiling, being polite and courteous Able to develop a camaraderie with team members Ability to live in close quarters, share limited space with other cabin-mates

PHYSICAL REQUIREMENTS :-

While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. All team members must be physically able to participate in emergency life saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.  Work within different temperature changes—indoors to outdoors. Able to pass basic safety course. This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.

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