Royal Caribbean LTD CocoCay (Royal Caribbean), The Bahamas
Executive Sous Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world. Position Summary: Reports directly to the Food and Beverage Director and manages the activities of all Island Venues for both Front and Back of House engaged in preparing and cooking soups, meats, vegetables, desserts, and other foods tuffs served in a variety of dining venues overseeing a team from both the Island and Shipboard. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: Manages and coordinates performing the following essential duties and responsibilities. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records and review the production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls. Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly. Prepares a variety of reports and correspondence utilizing Company and or personal computer system and equipment., control production quantity, develop crew member and communicate to shore side support team. On a daily basis, meets with the Food and Beverage Director to review the requirements of the day’s meals and timeframes for restaurant service. Forecast menu planning, special events, itinerary changes, to estimate food and time requirements to ensure speed and efficiency. Meets with the team to review daily special requests and special event. Review guest comments on all food and service related dining experience, make notes of all complains and offer revisions and improvements. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations and works with the Inventory team to ensure the Island provisions are requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures operation. Observes and evaluates employees and work procedures to ensure sufficient food items are prepared, set up and presented according to set Corporate Culinary Standard. Create appropriate standards and SOP’s for all Island venue operations for the new A Perfect Day expectation. Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and service. Conducts training, consisting of but not limited to new recipes, cooking techniques, proper use of equipment, safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge. Provides on-the-job training by strengthening their current performance and preparation for possible advancement on available upper positions. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more. Reports all malfunctions and requests for necessary repairs and ensure follow up. Collaborate with the Site Maintenance team the status of preventive maintenance for all galley equipment. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presentation. Conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and knows how to use the appropriate HACCP logs as a means of food safety control. Constantly train & coach culinary team members in regards to, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and frozen. Layout and establish dynamic work schedule that matches the service needs for each and all venues. Maximize the use of available work force, incurred productivity of assigned par level and fund a work schedule complying with the flag state requirements regarding work and rest hours. Recommends measures to improve work place safety procedures, employee performance, knowledge and development, promote cross training within workstations and engaged them to all training provided by the company. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. 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 employees will be required to perform any other job related duties assigned by their supervisor or management. Qualifications: Proof of Chef Apprenticeship completion or equivalency. Six years’ experience in cooking and preparing food in a 4 star hotel, restaurant or high volume food service facility. Written references from former employers are required. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Extensive knowledge of food handling procedures with regard to public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other employees to resolve problems and negotiate resolutions. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint. Completion of high school or basic education equivalency preferred Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. 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. All employees must be able to communicate in the English language 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. Physical Demands: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Ability to lift and/or move up to 50 pounds Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.
Jan 09, 2019