Sous Chef Culinary Trainer (Cruise) – Worldwide

A large and beautiful cruise line is looking for Culinary Trainers to join the teams on their state of the art, modern ships.

This position is responsible for the ship’s overall Culinary Training & Development strategy and execution for all Culinary crew members with 2 or fewer strips. The culinary Trainer should fully understand the service standards, training materials, operational practices, and rating system applicable to the company’s Culinary Department and must be capable of conducting relevant training and ongoing follow-up audits to ensure that these standards and ratings are delivered. This position is also responsible to assist the Executive Chef and the Executive sous chef in identifying crew members with the potential to advance their careers, as well as crew members that do not possess the skill set and/or attitude to remain as a crew member.

Responsibilities:

• • Responsible for providing the necessary ongoing staff on our standards and best practices and coaching all culinary employees
  • Responsible for conducting role-play sessions, with hands-on training for crew members at their workstation
  • Responsible for creating daily training schedules and feedback reports and presenting them to the Executive Chef
  • Conduct daily daytime training sessions on the OMIY modules on port days with 5 attendees at a time, 45-minute sessions for each group. These sessions and the respective attendees must be planned along with the Executive Chef. Previous crew member performance, revenue, and ratings data should be used to determine who must attend these sessions
  • Conduct nightly follow-up performance audits of those attendees at the training sessions that day, and provide feedback both to the crew member and the Executive Chef
  • Conduct crew culinary performance audits and one-on-one coaching sessions during sea days, and provide both crew members and Management with the results
  • Identify low performers that have the potential to improve their performance, as well as low performers that do not meet the Cruise’s standards. Work with the Executive Chef to develop a plan for these crew members.
  • Coaches Executive Sous Chef, Chef de Cuisine, Sous Chefs, and Chef de Partie, on how to properly conduct a training session. This will encompass the physical facility setup, the proper flow of the sessions, how to give feedback and how to assess the effectiveness of the sessions.
  • Follow ship’s rules and regulations as stipulated in the Employee Handbook and respect all Senior Ranking Officers and fellow staff.
  • Performs the duties assigned as required per company policy. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard crewmembers will be required to perform any other job-related duties assigned by their supervisor or management.
  • Follows and comply with any new training and directive appointed by the company leadership both shipboard and shoreside.
  • Responsible for helping to Executive Chef reduce food cost and quality of food.

• • Monitors and supervises the various assigned workstation functions. Observes and evaluate crew members and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel such as new hire assessments and eligibility for development programs to ensure adequate staffing. Inspects workstations, work areas, etc. to ensure efficient service and conformance to standards.
  • Mentors, develops and provides on-the-job training to crew members to strengthen their current performance and prepare for future advancement.
  • Honesty, sound judgement, taking responsibility and operating with the highest ethical standards are core to our success.

Requirements:

• • At least 2 years’ experience as a manager in a high-volume Food & Beverage operation at a reputable hotel, Cruise line, or at a comparable Kitchen that offers an upscale level of food and service.
  • French cuisine knowledge and understanding, including knowing how to make the 6 mother sauces and demi-glace
  • Must have training experience
  • Computer knowledge; proficient in Microsoft Office applications

• • Ability to speak English clearly, distinctly, and cordially.
  • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak additional languages such as Spanish, French, Italian, Portuguese, German or any other language is preferred.
  • Must be fully vaccinated for Covid.

For more information, please email hidden link - please login or apply today if you have the required experience.

No cruise ship experience is required for this position.
Benefits:

• The cruise line will arrange and pay for your flight to/from ship/home.
• All accommodation, food and uniform is covered and provided onboard
• Travel the world and get paid to do it

Navis Consulting; keeping your career on course.

Navis is acting as an Employment Agency in relation to this vacancy.

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