About the Opportunity:
Flagship Cruises & Events is looking for a Sous Chef who is a team player with a positive attitude and is able to work evenings, weekends, and some holidays. Pay is competitive based on experience. The successful Sous Chef will enable professional and efficient galley operations and execute assigned duties swiftly and effectively. The Sous Chef is responsible for the day-to-day shift operations in the galley, ensuring all areas of the galley achieve the highest standard of quality and cleanliness the company aims for while staying in full compliance with company policy and procedures. In the absence of the Executive Chef, the Sous Chef will be responsible for the entire galley and day-to-day operations. Performance will be measured by management evaluation and peer feedback.
Essential Duties & Responsibilities:
- Responsible for supervision and administration of the line cooks on a daily basis.
- Partner well with all departments
- Directs food preparation and collaborates with the executive chef.
- Helps in the design of food menus.
- Produces high-quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assists with menu planning, inventory, and management of supplies.
- Ensures that food is top quality and that the kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve the kitchen’s performance.
- Minimize spoilage and utilize food surplus
- Prepares food properly.
- Schedules staff shifts.
- Trains new employees.
- Orders food supplies.
- Monitors and maintains kitchen equipment.
- Familiarity with proper sanitation procedures and follows all public health requirements
- Solves problems that arise and seizes control of issues in the kitchen
- Maintain compliance with the company grooming and uniform standards
- Additional job duties as assigned
Requirement & Qualifications:
- At least 1 year of experience in supervision and training of employees
- At least 2 years of banquet experience is a plus.
- Must be able to pass pre-employment physical
- A bachelor’s degree in the culinary field is strongly desired but not required
- Background in a la carte dining, banquets, or special events.
- Food Handler's Card is required within 30 days of employment.
- Valid Transportation Worker Identification Credential (TWIC) – if applicable, and/or ability to obtain and maintain
- Knowledge of health sanitation codes
- Must be able to walk or stand for the duration of a shift.
- Flexible availability, including days, nights, weekends, and all major holidays.
Physical Demands:
- Must be able to lift/pull/push 50lbs
- Ability to bend, rotate and reach frequently
- Ascending/descending stairs or ladders safely
- Ability to maneuver through/in/around small and/or confined areas within the vessel
- Must be able to maintain both static and dynamic standing balance to complete various duties associated with job
Flagship Cruises & Events is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based on race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military status, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additionally, Flagship Cruises & Events participates in the E-Verify.
Job Type: Part Time with Full-Time consideration after 90 days
Pay: Starting pay $22.00 + depending on experience