Pastry Sous Chef (Shipboard Position)

Royal Caribbean Group is looking for inspired global professionals who believe in success through commitment and pride to join our expanding family. As an industry leader in service and innovation, we provide a working environment that fosters career growth and development for our onboard team members. With a fleet of innovative cruise ships, each offering guests a premium vacation experience, there are almost countless opportunities to join us at sea.

Royal Caribbean Group currently requires Pastry Sous Chef to join our team! The position assists the Executive Chef in the supervision of the Pastry/Bakery operation on a day-to-day basis in accordance with the company policies.

Position Description

Position Title: Sous Chef Pastry

POSITION SUMMARY

Manages and coordinates activities of workstations while engaged in preparing, mixing baking, decorating and presenting of Company standard recipes, specializing in Pastry and Bakery products served in a variety of dining venues onboard the ship.

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and workplace safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.

Position requires concentration and effort in the pastry & bakery sections of the ship.

QUALIFICATIONS

Minimum hiring, language and physical requirements to perform the job.

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 required.

• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s brand standards. The demonstration includes advanced Pastry cooking methods such as Chocolate Tempering, Sugar Pulling & blowing, dough pinning & laminating and modeling skills. Must have knowledge of mixing techniques such as Flour Batter, Sugar Batter & blending methods.

• Extensive knowledge of food handling procedures with regard to HACCP and 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. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.

• Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.

• Completion of high school or basic education equivalency preferred.

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 RCL core languages preferred

Physical Requirements:

While performing the duties of this job, the shipboard 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. 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 lifesaving 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 to 50 pounds.