Sous Chef for Azamara Cruises

Sous Chef for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Sous Chef on behalf of Azamara Cruises.

This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company\'s Safety, Quality and Environmental standards.

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Chef/Executive Sous Chef) the performance of all direct reports.
• Each Sous Chef will be assigned schedule an area of the galleys by the Executive Chef/Executive Sous Chef and will be held accountable for the expected results.
• Works very closely with the Assistant Food Manager to accomplish tasks related to equipment control and maintenance, as well as USPH rules and regulations training and reinforcement.
• Works with the Chef to establish work schedules for all Cooks.
• Monitors all Cooks’ working hours and completes report of overtime for payroll purposes.
• Must be knowledgeable about the established quality standards and company policies in order to supervise his/her staff.
• Has thorough knowledge of the United States Public Health rules and regulations and ensures they are followed throughout the entire operation daily.
• Ensures the galley cleaning schedule established by the Executive Chef/Executive Sous Chef is followed by everyone after each service, exercising proper methods to minimize equipment damages.
• Responsible for the control and maintenance of all equipment distributed to the Cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
• Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company policy.
• Ensures the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Provides proper training for the new crew and follows up on their progress.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
• Hands on with Galley training and focus on the Apprentice program for developing in house talent.
• Log all trainings for the culinary apprenticeship.
• Communicates daily with the Provision Master and the Food and Beverage Administrative Assistant to determine product availability and current food cost.
• Monitors the food production and records the leftover covers using the provided forms.
• Collects and all the daily re-caps compiled by the Heads of the Sub-Departments for final review and Ex. Chef approval prior delivery to the Food and Beverage Controller.
• Controls and provides daily food requisitions to the Provision Master for the next day’s preparation according to the Executive Chef/Executive Sous Chef forecast.
• Ensures that the Cooks from the storeroom to the galleys observe the company’s rules and regulations regarding proper transport of all provisions.
• Actively supervises the preparation and presentation of luncheon and midnight buffets and is physically present during their service. Duties may include the supervision of the afternoon teatime.
• Responsible for the breakdown of buffets and food lines giving clear instructions as to what food should be kept and what should be disposed of.
• Responsible for the setup of the food line for the restaurant personnel, ensuring that there is enough variety and quantity.
• Issues requisitions for all the catering equipment necessary for the smooth running of the operation.
• Ensures that the HACCP program is carried out correctly.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation as outlined in VMS.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Responsible for effectively managing the time and attendance of their own and direct reports’ work and rest hours in accord with MLC regulations and company procedures.
• Manages and maintains departmental finances within budgetary requirements.
• Ensures that all communication costs are kept under control.
• Reviews timesheets and forwards to the Executive Chef/Executive Sous Chef for approval. Prepares a variety of reports and letters utilizing computer system and equipment.
• Reviews requisitions and forwards to the Provision Master for approval. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to his/her staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.
• Conducts meetings with team once per cruise

Education/Experience/Qualifications:

• Minimum of five years’ experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred.
• Culinary School degree required.
• Strong management skills in a multicultural and dynamic environment.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
• Completion of three contracts as a CDP 1 with a performance rating of proficient or above, along with demonstrated leadership skills.
• No active disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
• Ability to speak additional languages such as Spanish, French or German is preferred.