Sous Chef

POSITION SUMMARY To assist the Executive Chef/Chef in the supervision of the galley’s operation on a day-to-day basis according to the company policies . ESSENTIAL DUTIES & RESPONSIBILITIESTo support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulation s. Each shipboard employee may be required to perform all functions in various service venues and throughout the sh ip. 1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember areas.2. Each Sous Chef will be assigned a schedule and an area of the galleys by the Executive Chef/Chef and will be held accountable for the expected results.3. Works very closely with the Assistant Food Manager in order to accomplish tasks related to equipment control and maintenance, Buffet services and presentation, as well as USPH rules and regulations training and reinforcement.4. Works with the Chef to establish work schedules for all Cooks. N/A during training.5. Monitors all Cooks’ working hours. And completes report of overtime for payroll purposes. N/A during training.6. Must be knowledgeable about the established quality standards and company policies in order to supervise his/her staff.7. Has thorough knowledge of the United States Public Health rules and regulations and ensures they are followed throughout the entire operation on a daily basis.8. Ensures everyone follows the galley-cleaning schedule established by the Executive Chef/Chef after each service, exercising proper methods to minimize equipment damages.9. 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. Yes, Not during training paragraph to be deleted.10. 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.11. Ensures the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.12. Provides proper training for the new crewmembers and follows up on their progress. N/A during training.13. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.14. Communicates daily with the Provision Master and the Food Computer Operator to determine product availability and current food cost.15. Monitors the food production and records the leftover covers using the provided forms.16. Ensures that the Cooks from the storeroom to the galleys observe the company’s rules and regulations regarding proper transport of all provisions.17. 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.18. Responsible for the set up of the food line for the restaurant personnel, ensuring that there is enough variety and quantity.19. Ensures that the HACCP program is carried out correctly.20. Must be present in an early standby each time the ship is subject to a USPH inspection.21. 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.22. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries.23. Attends meetings, training activities, courses and all other work-related activities as required.24. Performs related duties as required. 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. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or managem ent. FINANCIAL RESPONSIBILITIESFinancial responsibilities for budget, expenses and/or achievement of revenue tar gets. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.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/Chef for approval. Prepares a variety of reports and letters utilizing personal computer system and equi pment. MOTIVATIONAL RESPONSIBILITIESPeople management responsibilities to ensure optimal performance of the fu nction. This position does not have supervisory responsibilities.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. Delete not during training.) Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.Mentors, follow all the training programs on the different food outlets as recommended by Culinary training program and provides at the end of each training period a summary of ordering, preparation, cooking quality and sanitized standard from each locations. Strengthen their current performance and preparation for future adva ncement. QUALIFICATIONSMinimum hiring, language and physical requirements to perform the job. Hiring Requirements:Minimum of five years experience as a First Cook/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred.Culinary School degree required.Very strong management skills in a multicultural and dynamic environment.Very 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 corpora te office. Language Requirements: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 preferred. Physical Requirements:While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up t o 50 pounds.