Executive Sous Chef

Key Responsibilities:
- Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship
- Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations
- Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability
- Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests
- Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines
- Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback
- Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication
- Conduct performance evaluations and provide ongoing training and development for kitchen staff
- Participate in onboard events and activities, showcasing your culinary skills and engaging with guests
- Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution
Requirements:
- 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel
- Proven track record of successfully managing and leading a culinary team
- Strong knowledge of international cuisine and the ability to create innovative and diverse menus
- Excellent communication, organization, and time-management skills
- Ability to work in a fast-paced and ever-changing environment
- Experience with food purchasing, inventory, and cost control
- Knowledge of food safety and sanitation regulations
- Culinary degree or equivalent experience preferred