Sous Chef - Cruise Ship Galley

About the role

Beyond Grad is looking for a Sous Chef to support the Executive Chef in overseeing the entire Culinary Arts operation aboard a ship. The role leads a large team of culinary professionals, ensuring quality, consistency, cost-effectiveness and high standards of sanitation in line with company and USPH standards. The position is permanent.

Key responsibilities

• Ensure smooth preparation and service of all food items to company standards, with quality, consistency and maximum food cost efficiency.
• Plan, formulate and follow up on working schedules for all kitchen staff, and ensure timely attendance in clean, company-specified uniforms with safety equipment where appropriate.
• Direct, motivate, control, evaluate and give feedback to galley employees, and plan and carry out their ongoing training.
• Assist the Chef in producing an accurate weekly food order based on inventory, par levels, incoming orders, guest count and budgets; liaise with the Food Operations Manager and Maitre d' Hotels on menu changes and guest feedback.
• Monitor quality and presentation of food, check thaw cycles for frozen items, and report discrepancies to the Chef.
• Train staff in United States Public Health procedures and ensure they are followed daily.
• Ensure staff know how to operate galley equipment, that equipment is maintained and that temperature logs for refrigeration are kept daily.
• Review food cost worksheets, follow up on daily requisitions and paperwork, and take corrective action where needed.
• Conduct regular operational and sanitation inspections, plan special menus, and ensure staff attend boat and fire drills and meetings.
• Be ready to take charge of the kitchen in the Chef's absence and perform other duties as directed by management.

Required profile

• A real foodie who enjoys engaging with the team and mentoring and coaching staff.
• An eye for detail and a high level of visibility among the team, interacting regularly with guests.
• Ability to work within a large, diverse team and to take responsibility for the welfare of kitchen personnel.