Executive Sous Chef

PURPOSE

Reports directly to the Executive Chef and manages the activities of a large section of the galley engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dinning venues onboard the vessel.

Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews and approves timesheets. Prepares a variety of reports and letters utilizing personal computer system and equipment.

On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service. Reviews menu to estimate food and time requirements to ensure speed and efficiency. Meets with Sous Chef to review guest comments to implement revisions and improvements.

Maintains food cost at reasonable levels without affecting quality and standards. Reviews and approves the food requisitions from the various workstations. 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 stored to minimize food deterioration and waste.

Collaborates with the Provision Master to ensure the highest quality, delivery and storage of all food items. May participate in monitoring the loading of provisions at the docks.

Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Reviews personnel actions such as new hire requests and discharges, to ensure proper staffing. Monitors food items are prepared and presented according to Company Standards. Monitors food is set-up on time and adequate amounts are prepared. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Trains and monitors all levels of cooks and chefs for proper skill and service. Conducts training for new recipes, techniques, equipment, etc. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. Monitors the daily workstation operation to ensure speed and efficiency. Reviews work schedules and time records.

Demonstrates the proper operation of all equipment to staff according to proper
procedures. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs.

Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Company standards regarding taste, consistency and attractive presentation. Monitors and tests foods being
cooked by viewing, tasting, and smelling. Monitors staff to ensure food items, portions, and garnishments are used. Conducts meetings with workstation heads to review work processes, issues and quality improvements.

Monitors at all times USPH and HACCP procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.

Monitors the assembly of the workstation for the next meal preparation shift. This includes the cleaning and preparing food storage areas and refrigerators. Enforces the storage or disposal of over production food items according to company standards.

Collaborates with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details.

Works with all galley personnel in a cooperative, productive and effective manner.

Recommends measures to improve work procedures and employee performance to increase quality of services and job safety.

Attends meetings, training activities, courses and all other work-related activities as required.

Hiring Requirements:

• Proof of cook apprenticeship completion or equivalency.
• Six to eight years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility. Written references from former employers are preferred.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Company Standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Extensive knowledge of food handling procedures with regard to public health standards.
• Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
• Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
• Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
• Knowledge of policies and practices involved in the human resources function.

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