Job Details

SOUS CHEF

Job Summary
Manages all shipboard food preparation outlets and ensures that the line’s high culinary and cuisine standards are maintained within budget limitations established by the company. Assists the Executive Chef in his duties. Supervises the Chief Butcher, Chief Baker and Executive Pastry Chef.

Essential Functions
To assist in achieving and maintaining the food cost targets for entire food production operations as determined by company’s budget. Assists in maintain the company standards of food service, and achieving the yearly goals for galley scores and guest satisfaction. Ensures that all standard operation procedures are followed and adhered to. Supervises the Butcher Shop to ensure that all meat items are properly handled during receiving, storing, defrosting and preparation to minimize waste. Supervises the Pastry and Bakery production and ensures that all goods are prepared according to culinary standards of the company and with minimum waste. Evaluates the assigned galley personnel as per company standards. Ensures that company’s food program and basic menu cycles are in place and followed according to procedures and policies. Supervises the crew menu cycle to make sure that sufficient and well balanced food is prepared and served.