REPORTS TO: Executive Chef
The Sous Chef assists the Executive Chef in directing the activities of all food preparation and service functions onboard in accordance with the ADC Menu and Recipe Guide and ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. As a working Chef, the position requires assisting in all stations as necessary to ensure smooth and efficient operation of the galley. The Sous Chef may be required to temporarily assume the role of Executive Chef in his/her absence.
ESSENTIAL DUTIES & RESPONSIBILITIES:
Works according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.
- Assist the Executive Chef in directing and supervising the preparation and service of all food onboard in accordance with the ADC Menu and Recipe Guide and ensuring that existing menu cycles in the food operation are followed by the galley brigade always. In the absence of the Executive Chef, is responsible for the overall operation of the kitchen.
- Assist the Executive Chef in developing and updating standard recipes to be followed during the preparation of all food items.
- Assists the Executive Chef in implementing and executing food handling and cleaning procedures in accordance with the Alaska Department of Environmental Conservation regulations.
- Assists the Executive Chef in directing, supervising and training of all employees assigned to the kitchen organization. Follows specific guidelines for orientation of all new hires.
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
- Closely supervises and inspects his complete area for operation and cleanup after each service period according to Alaska Department of Environmental Conservation regulations, conducts inspections with the Executive Chef of his complete area of responsibility.
- Prepares a daily requisition of all items for use in the galley.
- Follows prescribed hours set forth by the Vessel’s Daily roster.
- Holds a position on the Vessel’s Emergency Station Bill.
- Maintain awareness of basic safety rules, workplace safety and respect for the environment.
- Commit to understanding terrain and vessel itinerary.
- Perform other duties as assigned.
- Must be minimum 21 years of age.
- High school diploma or equivalent GED
- Culinary certification through school or previous company.
- 2-4 years of experience in the culinary or restaurant industry obtained within the last 2 years.
- Communication skills and ability to relate to guests and employees at all levels.
- Ability to train and supervise others and be able to review their work.
- Must pass a security background check and DOT drug test.
- Alaska Food Worker Card issued by DEC.
- Proven team player and have a Can-Do attitude.
- ServSafe Certified Food Protection Manager preferred.
- Experience in the cruise industry strongly preferred.
- Organized, even tempered.
- First Aid and CPR Certification.
TRAITS & CHARACTERISTICS:
- Strong commitment to safety.
- A genuine desire to serve the public.
- Positive, personable and professional demeanor.
- Adaptive to learning new skills and knowledge.
- Adaptive to changes in a progressive work environment.
- Strong record of being organized, dependable and punctual.
- Strong conflict resolution skills and ability to work within a diverse workforce.
It is strongly recommended that applicants have access to a computer and a mobile phone during the entire hiring process. We expect to hear from candidates within a few days of our communication (request for interview, documentation, follow up, etc.) Recruitment process cannot continue if the candidate is not responsive. Please note that how you communicate with a potential employer is part of the evaluation process. Always be polite, prompt and professional when communicating with the office.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise often for long periods of time. This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Travel to the vessels in Alaska and extended stay up to 5 months on board is required. Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week. Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.
- Assistant Cook, Baker, Galley Utility