REPORTS TO: Head Chef
The Sous Chef reports to the Head Chef. Prepares and plates up meals. Ensures that meals are prepared properly and in a timely manner (both guests and crew), and assists the Baker and Head Chef in other capacities of the galley. Maintains proper galley sanitation and safety standards.
ESSENTIAL DUTIES INCLUDE:
- Preparation of meals: Prepare menu items in a timely manner.
- Serve meals: Participate in plate-up of meals.
- Galley sanitation: Maintain proper food handling procedures in accordance with CDC/ FDA guidelines. Maintain proper food storage. Assist in washing of dishes, silverware and glassware.
- Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable food items.
- Guest interaction: Interact with guests in a friendly and courteous manner at all times. Escort guests to stateroom at start of cruise and assist in the handling of luggage. Answer guests’ questions regarding menu and recipes. Participate in evening activities and in galley tours as directed by Head Chef or Hotel Manager.
- Safety duties: Holds a position on the ship’s Emergency Station Bill. Must perform requirements of Emergency Station Bill for both drills and actual emergencies to include fire, flooding, man overboard, abandon ship, medical, and spill response. Participates in safety meetings.
- Completion of formal training at a culinary school preferred.
- Minimum of 2-4 years experience in the culinary or restaurant industry.
- Communication skills require the ability to represent the company in public appearances.
- Writing skills require the ability to write text designed to communicate technical information.
- Must be able to perform mid-level mathematics problems dealing with fractions, costing and quantitative theories and to perform analyses based on these problems.
- Interpersonal skills require the ability to deal with situations where satisfactory resolution of issues must be achieved.
- May be responsible for training and guiding others and/or reviewing their work.
- Must be well organized, even tempered, multi-task oriented, quick thinking and fair minded.
- Must pass pre-employment drug screening and comply with company random drug testing program.
CERTIFICATES AND LICENSES:
- First aid/CPR
- Alaska Food Worker card
Duties and responsibilities are generally performed in a Marine Operations setting, primarily onboard a vessel but also pier side on turn-around-days. You may be required to share a cabin with one to three other shipmates of the same gender and will be required to be courteous of your movement in and out of the cabin while shipmates are sleeping.
You must be physically able to work a 12- hour workday. On any given day hours could be more or less. You may be required to wear protective clothing/eyewear for activities including handling of chemicals and cleaning agents. Some of your work will involve engaging guests and may include talking on a PA system. Physical demands include lifting up to 50 pounds repetitively, and passing along to other crew such as in loading ship’s stores, luggage, linen, etc. Also must have the ability to climb a 7-foot vertical ladder and fit through a 28-inch wide hatch.
Working aboard ship can be very demanding but at the same time very rewarding, which is driven by the guest’s appreciation of your efforts to deliver our unsurpassed True Alaskan Hospitality.
This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.