Department: Culinary

Sub-Department: Management

Reports To: Executive Chef

Direct Reports: All Culinary Staff

Position Summary

The primary responsibility of the Executive Sous-Chef is to assist the Executive Chef to maintain an efficient operation of all food production areas by constantly analyzing the quality and cost of food productions.

Essential Duties and Responsibilities

Operational:

• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks.
• Identify and develop a practical solution to problems that arise, communicate the findings, and implement action to resolve it.
• Create a positive and innovative atmosphere and when necessary, go beyond the call of duty in order to achieve key objectives.
• Motivate subordinates by maintaining a positive work environment.
• Adopt an accommodating and helpful manner.
• Accept the objectives set by others and work within agreed parameters to ensure tasks are complete.
• Adhere to timelines and meet deadlines in order to overcome problems.
• Possess ability to multitask.
• Oversee the entire food operation with the Executive Chef ensuring that all food outlets and service hours are in accordance with company standards.
• Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.
• Organize an efficient flow of production.
• Ensure that all food outlets are operated according to standards and within the given food budgets.
• Create destination dishes and new dishes, concepts and ideas.
• Check all daily events, delegate and follow up.
• Assist with Guest Chefs events.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation i n the galley, and that violate Public Health & SMS requirements to the Technical department.
• Conduct spot-checks and any type of inspections (SMS, PH) as deemed necessary.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Communicate with guests in a positive and composed manner.
• Accept criticism in a positive manner.
• Appoint and enforce the specific job responsibilities to all key personnel working under the direction of the Executive Chef and the Galley Middle Management.
• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.
• Review working Menu/Culinary check lists to ensure the correct usage.
• Review the Recipe Book Inventory with the all personnel involved.
• Report discrepancies to the Culinary Department.
• Visit food preparations stations and conduct a random food tasting to ensure quality and presentation a re up to standards.
• Keep in direct communication flow with the Asst. FBD for any provision-related matters (slow and nonmoving item list, inventory, standard products, maintaining par levels, FIFO).
• Compile and submit reports reflecting the cruise and its activities/occurrences.
• Inform the management team of culinary updates and recent changes (culinary progress report, Culinary Operations Manual, provisions etc.) and conduct unannounced spot checks as necessary.
• Adjust menus according to merchandise availability and unexpected shortages.
• Responsible for the correct entering of meal recaps in the ABS.
• Ensure that all galley staff is adhering to OCI uniform and grooming policies: Hygiene, Grooming, Personal appearance, Uniform, Safety shoes, Dress code
• Check all food requisitions to avoid overstocking in the galley storage spaces and unnecessary waste.
• Enforce the established working schedule for the galley team, based on 10 hours a day and 7 days a week.
• Ensure rest hours are followed according to MLC 2006.
• Acquire approval from the Executive Chef to make any changes in the operation/menu.
• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items)
• Ensure the portion control chart is followed accordingly.
• Responsible for the control and maintenance of all equipment in the galley.
• Document and report any damages/malfunctions.
• Follow up on all reported damages.
• Check all storerooms on a frequent basis ensuring that FIFO is applied to minimize/avoid spoilage.
• Enforce and conduct meetings with all galley staff for USPH and general information.
• Participate in the GDR menu tastings on a daily basis
• Correct discrepancies (quality, taste, appearance) immediately.
• Responsible for general cleanliness of all Galley Outlets in conjunction with the Executive and Kitchen Steward.

Training & Development:

• Attend all meetings, training activities or classes related to assigned position as required.
• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
• Participate in the daily Chefs Meeting to discuss forecasted figures, issues encountered, and the day-to-day operation/activities.
• Review all culinary evaluations completed by respective supervisors.
• Advise Executive Chef of recommended position changes..
• Ensure that all food crewmembers follow the rules and regulations of the ship.
• Monitor the training and familiarization of new food crewmembers to their new job and living environment.
• Develop program to train personnel in appropriate area of responsibility according to standard operating procedures.
• Ensure that the recipe training program is conducted as required.

Financial:

• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.
• Maintain cost control within department/team.
• Determine the best purchasing options according to thresholds and itinerary.
• Able to read and interpret any financial report generated by the ICS system.
• Maintain the allocated budget for the period set by the company (Cruise, Season, Quarter, Year etc.).
• Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).
• Evaluate crew members for potential promotion and incentive program.

Safety Responsibilities:

• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Participate in safety drills as required.

Resources:

• Possess knowledge of the contracts and work schedules (hours/week), supporting documentation, the Human Resources Manual and Shipboard Training.
• Liaise with HR Scheduling Manager after each crew movement and to send the updated crew rotation list to all personnel involved.
• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.
• Possess a thorough understanding of the TAR and its procedures and policies.

Other Duties and Responsibilities

• Attend early stand-by for any inspection.
• Initiate and participate in the Cooking Demonstration as required on a cruise basis.
• Oversee loading for quality assurance, and report any discrepancies/issues to the Asst. FBD.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with ICS policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• To efficiently perform all other duties as requested by shipboard management or shore side.
• As assigned

Qualifications

Knowledge, experience, skill, and/or ability:

Required

• Fluent in written and spoken English,
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred

• Fluency in additional language(s)

Required computer skills:

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point

Education/experience/certifications:

• High School education or international equivalent.
• Minimum of five years food related experience and/or training.
• Equivalent combination of education and experience.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills.
• Ability to interact with senior-level management and owner representatives.

Math Ability: 

• Able to add, subtract, multiply and divide in all units of measure using whole numbers common fractions, and decimals.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

• The physical demands described here are representative of those that must be met by an employee
• to successfully perform the essential functions for this job. Reasonable accommodations may be
• made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.