Executive Sous Chef for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Executive Sous Chef on behalf of Azamara Cruises.
Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office. Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Executive Sous Chef is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately. Ensures that food quality and portion control are always in line with the company’s specifications. Evaluate all staff upon sign off and in the evaluation, periods requested by the company.  Assesses employees showing potential for further advancement and development of their managerial level of responsibilities. 

Key Responsibilities

• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office. 
• Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off. 
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. 
• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately. 
• Ensures that food quality and portion control are always in line with the company’s specifications. 
• Evaluate all staff upon sign off and in the evaluation, periods requested by the company.  Assesses employees showing potential for further advancement and development of their managerial level of responsibilities. 
• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations. 
• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef. 
• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met. 
• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule. 
• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation. 
• Communicates daily with the respective Assistant F&B Manager's and Restaurant Manager in order to verify guests’ food acceptance and special requests. Communicates any shortages or last-minute changes. 
• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards. 
• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations. 
• Conducts a daily tour of the provision area ensuring that correct storing procedures are met and that there are no signs of spoilage. 
• Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and take necessary adjustment measures. 
• At the end of each voyage, in conjunction with the Provision Master and the Food & Beverage Manager, prepares the food order for the next loading. 
• Spot checks the breakfast and lunch buffets, the teatime and midnight buffets. 
• Maintains the cleanliness of all food preparation areas and conducts simulated USPH type inspections and pre-U.S. port arrival inspections. 
• Develops recipe training programs by section and ensures follow-up with the team and culinary department. 
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation. 
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries. 
• Attends meetings, training activities, courses and all other work-related activities as required. 
• Performs related duties as required.   
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. 
• Responsible for effectively managing the time