Sous Chef; Shipboard Job Lisburn area,Northern Ireland UK,Restaurant/Food Service

Position: Sous Chef (Shipboard)

Sous Chef (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Location: Shipboard

Description

The Sous Chef is second in command of the assigned Galley and will work closely with and assist the Chef de Cuisine. This position will ensure that all stations are ready and perform their duties in a clean, efficient and timely manner before and during each meal service so that all of the food served to the guest is of the highest standard.

The Sous Chef will also prepare food as delegated by the Chef de Cuisine and ensure that all the food going out to the guests is at the best standard.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential

Duties

Assists the Chef de Cuisine with daily menus, schedule planning, and food inventory and is responsible to lead the Galley during the Chef de Cuisine absence

Oversees Culinary Ladies and Gentlemen to ensure that the food is prepared in a timely manner according to the Company Standards and in accordance with recipes and assisting other workstations as necessary

Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage

Executes Public Health Practices and follows USPH Standards, including but not limited to cleaning temperature recording, store organization, USPH internal inspections and Integrated Pest Management

Train all Ladies and Gentlemen on Public Health and Company Standards of cleanliness and sanitation

Ensures that the food service in the Galley as well as the employee dining Galley is of the highest standard through conducting spot checks and tastings at each meal

Responds to issues or problems immediately and efficiently involving relevant Ladies and Gentlemen as required, as well as reports any challenges, complaints or service difficulties to immediate supervisor

Full knowledge of all menu items, recipes, methods of production and presentation standards

Plans and conducts training of the Chef de Partie, Demi Chef de Partie and Commis de Partie for preparation of the menu items

Establishes, maintains and encourages effective inter‑department working relationships

Ensures proper food handling and transportation in Galley area

Prepare daily food requisition and anticipate food counts

Conduct daily walk‑through after each meal to ensure proper dating, labeling and storing of products

Engage with guests throughout the Yacht and hosts / contributes to culinary workshops and events

People Management

Model and hold others accountable for promoting the Gold Standards, respect and fair treatment

Ensures the Daily execution of Line‑up in accordance with company standards and Brand Guidelines

Sets the department’s expectations for desired behavior, knowledge and skill levels

Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included

Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization

Qualifications

Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position

Minimum of five (4) years’ experience, with a minimum of two (2) years as a Sous Chef in five‑star restaurant or similar luxury establishment

Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate a cruise catering operation

Superior knowledge and experience in Public Health Standards related to USPH and HACCP

Efficient in operating inventory systems in the capacity of a regular user

Possess strong knife skills

Ability to work in a fast paced, hot environment

While performing the duties of…


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