ROYAL CARIBBEAN INTERNATIONAL: Executive Sous Chef (RCI100100X)

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View employer profileView all jobsJob contact detailsJob: Executive Sous Chef (RCI100100X)EmployerRoyal Caribbean InternationalPosted18 Oct 2012LocationWorldwideJob TitleChefs - SousEmployer TypeCruisePositionExecutive Sous Chef (RCI100100X)Salarynot specifiedEmail this job to a friendAdd to my shortlist

Job description

Executive Sous Chef ( Job Number:   RCI100100X )

Description

 

At Royal Caribbean International, we believe that great vacations begin with great employees! As a leader in the cruise line industry, RCI is continuously expanding and seeking dynamic, energetic, experienced professionals to join our team. With our innovative, award-winning fleet of ships visiting five continents, each offering adventurous ways to explore the globe, this is a great opportunity to let your career set sail.

Royal Caribbean International is now searching for Executive sous Chefs to be a part of our shipboard culinary operations and oversee its world class team. Travel the world, as you explore exciting adventures daily. The Executive Sous Chef is responsible for managing the activities of a large section of the galley, engaged in preparing and cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety of dining venues onboard the vessel.This position is a four months onboard contract consisting of two months vacation.This position also includes four months paid vacation per year. Potential candidates must have a minimum of six years proven Culinary management experience in a four or five star hotel, resort or cruise line.

  

Responsibilities include but are not limited to

Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators

 

Enforcing and following USPH and HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures

 

Collaborating with the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details

 

Providing on-the-job training to strengthen his/her team's current performance, and preparing them for possible advancement

 

Training and monitoring all levels of cooks and chefs for proper skills and service

 

Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations

 

Enforcing the storage & disposal of over-production food items according to organizational rules & regulations

 

Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.

Qualifications

 

Hiring Requirements

Six to eight years experience cooking and preparing food in a 4 or 5 star hotel restaurant or high-volume food service facility

 

Extensive knowledge of food handling procedures with regard to public health standards

 

Completion of high school or basic education equivalent

 

Ability to meet overall established timeframes for the entire food service operation

 

Demonstrated aptitude for the financial aspects of food operation, including the successful identification of expense reduction through cost control

 

All International applicants must have the ability to obtain a C1D Visa

 

Ability to participate in emergency life-saving drills and required training    

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