Executive Sous Chef (Shipboard Position)

Executive Sous Chef Shipboard

The Executive Sous Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.

The Executive Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.

Please click to apply: Royal Caribbean Cruises LTD. Job Application Wizard (rclctrac.com)

Qualifications:

· Minimum of five years’ experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

· Culinary school degree required.

· Strong management skills in a multicultural and dynamic environment.

· Excellent communication, problem solving, decision making, and interpersonal skills.

· Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.

· 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.

· Knowledge of policies and practices involved in the human resources function.

· Able to create recipes, a la minute food presentations, and buffet set-ups.

· Able to capture the attention of a large audience.

· Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.

Core Competencies:

Job Skills/Results:

Key Performance Indicators (KPI’s):

· KPI’s assigned to position/department.

Operations:

· Ensures all culinary standards and procedures are executed consistently.

· Understands and is able to perform in all areas of the Galley; Hot Galley, Pantry, Pastry, and Bakery.

· Actively monitors all food quality, production and execution, takes corrective action immediately.

· Conducts inspections and testing's in all service areas of responsibilities on a regular basis.

· Understands how to use all galley equipment and utensils.

· Ensures all galleys are clean and operate in compliance with USPH standards at all times.

· All equipment is properly repaired and maintained.

· Adequate food product is on hand at all times, in all locations, and is prepared in 100% accordance with company standards.

· Upholds STAR, Safety, Environmental and other company policies and standards.

· Develops and implements new ideas for operational efficiencies.

LEADERSHIP:

Leadership Effectiveness:

· Consistently lives by the F&B Operations Guiding Leadership Principles

· Stays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction

· Inspires team through encouragement and recognition of outstanding performance

· Resolves conflict with fact-based communication

· Collaborates well and works up, down and across the organization

· Creates a climate of trust and mutual respect

Modern Luxury:

· Knows our brand standards and holds team accountable for executing against them at all times.

· Ensures team is well trained capable of consistently delivering against the standards.

· Guest facing communication is professional, on brand and visually appealing.

· Is a role model for others and serves as a positive ambassador of Celebrity Cruises.

· Exhibits professional leadership presence, positive energy and passion in all situations.

· Brings out the best in his/her team through authenticity, care and humility.

Talent:

· Ensures the effective training of all crew, including direct reports.

· Coaches and develops direct reports and high potential members of the culinary team.

· Provides candid performance feedback and takes appropriate action to improve performance.

· Accurately identifies talent and follows the company’s promotions process.

Physical & Language 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.