Junior Sous Chef (Cruise) – Worldwide

My client is looking for Junior Sous Chef’s to support the Executive and Sous Chefs in managing daily culinary operations across designated galley sections.

Responsibilities

• Oversee food preparation and service across assigned sections.

• Monitor and maintain food quality, presentation, and inventory levels.

• Supervise, train, and motivate kitchen staff; assist in scheduling and performance evaluations.

• Uphold and enforce USPH, sanitation, and food safety standards.

• Conduct equipment checks, request maintenance, and manage kitchen cleanliness.

• Collaborate with chefs on menu execution, cost control, and addressing shortages.

• Support crew welfare, assist with health concerns, and ensure staff participation in drills and meetings.

• Maintain detailed records, requisitions, and reporting for kitchen operations.

Requirements

• Degree or certificate in Culinary Arts or Hotel Management.

• 3–5 years of progressive supervisory experience in high-volume, upscale culinary environments or cruise ships.

• Strong skills in menu planning, food presentation, and cost control.

• Proficient in HACCP, USPH regulations, and kitchen operations.

• Experience with formal, buffet, and high-end plated service.

• Technological proficiency with hospitality systems (e.g., Microsoft Office, Micros, Fidelio).

• Ability to lead diverse teams, foster inclusivity, and create effective work schedules.

• Familiarity with DEI best practices and cross-cultural communication.