Junior Sous Chef


Reports to: Chef de Cuisine
Direct reports: Up to six (6) Chefs de Partie
Level: Petty Officer/Staff
Contract Length: Six (6) Months


- Ensure every food item leaving the Galley is of the highest quality in flavor and presentation
- Lead multi-cultural culinary team of 12 – 20 Crew members from commis chefs to CDP’s toward completion of daily work assignment
- Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De Cuisine
- Execute proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
- Meet or exceed the Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis
- Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
- Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations
- Act as liaison between galley crew, CDC and Manager Food Operations
- Together with the Chef De Cuisine, maintain food quality standards during storage, production and service
- Assist Chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard
- Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards
- Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
- Facilitate daily menu presentation and food tasting
- Provide performance feedback of entire team to the Chef De Cuisine


Basic Qualifications

- Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship
- Minimum three- to four years’ experience of which at least two years working as Chef de Partie (including apprentice ship) experience in a high volume kitchen environment
- Ability to take ownership and lead culinary team within assigned area of responsibility
- Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
- Demonstrated leadership and ability to successfully manage multi-functional and diverse areas
- Able to work under pressure of tight timeframes, deadlines and dollar goals
- Must be proficient in all stations in the kitchen
- Demonstrated proficiency in safe food handling, HACCP / USPH
- Ability to follow standardized recipes and proficiency in recipe conversion
- Strong written and verbal communication skills
- Good time management and organizational skills
- Basic computer knowledge