Sous Chef Jobs

About The Position

Requirements

• An associate’s degree in Culinary Arts or pastry and baking, and/or 3–5 years of experience emphasizing quality production.
• Basic understanding of professional baking and pastries, and food and beverage knowledge.
• Problem-solving and organizational skills, and self-motivation.
• Commitment to quality service.
• Ability to pass a pre-employment drug test.
• Ability to complete a criminal background check.
• Transportation Worker Identification Credential (TWIC).
• Ability to perform the essential functions of the job with or without accommodation.
• Ability to work and live aboard a vessel subject to constant motion.
• Ability to multi-task, take direction, and work as a team player.
• Ability to work with composure under pressure.
• Ability to speak, read, and understand basic cooking recipes and follow directions.
• Ability to work around 12 hours per day and stand for the entire shift.
• Ability to climb a ladder and pass through a 20-inch-diameter hatch during an onboard emergency.
• Ability to frequently lift up to 20 pounds and occasionally lift up to 50 pounds.
• Ability to frequently bend, squat, reach, and use stairs.
• Ability to live and work aboard a vessel for extended periods.

Responsibilities

• Oversee creativity and prepare all desserts, bread, pastries, cookies, and other daily vessel requirements.
• Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
• Maintain the same culinary skill and presentation standards throughout the ship as in the main restaurant.
• Prepare and serve items according to established procedures, recipes, portion sizes, and presentation standards.
• Set up, maintain, and break down the station according to FDA standards.
• Taste products to assess quality.
• Notify the Executive Chef of product shortages or equipment maintenance issues.
• Maintain accurate counts of prepared food items to prevent discrepancies between required and prepared quantities.
• Schedule production of baked goods.
• Maintain an inventory of fresh baked goods.
• Use food production equipment according to manufacturer instructions.
• Maintain a professional appearance.
• Help ensure every guest has a positive and memorable experience.
• Prioritize hygiene and food safety throughout food preparation.
• Ensure meals are prepared quickly and to a high standard.
• Enforce food and safety standards.
• Live and satisfactorily perform job duties aboard a vessel subject to constant motion.
• Multi-task, take direction, and work as a team player.
• Work calmly under pressure and follow basic cooking recipes and directions.
• Work around 12 hours per day, stand for the entire shift, and frequently use stairs.
• Assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
• Frequently lift up to 20 pounds and occasionally lift up to 50 pounds; frequently bend, squat, and reach.
• Live and work aboard a vessel for extended periods.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401(k) with employer match
• Travel, room and board, uniforms, and training are provided