DESCRIPTION

The Junior Sous Chef Employee Dining Room (EDR) is responsible for delivering high quality food preparation and presentation in accordance with the company standards while strictly upholding all Public Health Standards while working towards a goal of achieving employee satisfaction. Focused on providing quality and diversity, this is a key leadership role in ensuring the culinary program for all Ladies and Gentlemen is thoughtfully developed, executed and sustained.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company’s Safety, Quality and Environmental standards.

QUALIFICATIONS

• Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
• Minimum of three (3) years’ experience in a similar position at a five-star establishment
• Strong knowledge and experience in Public Health Standards related to USPH and HACCP
• Knowledge of storeroom operation and procedures, as well as the handling of perishable goods
• Demonstrates strong knife skills
• Ability to work in a fast paced, hot 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; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen 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.

• Actively involved in the daily food preparation with duties in the Galley to meet the high standard and quality for the Employee Dining
• Works closely with the Cook(s) on daily assignments and in creating an industry leading culinary program for all Ladies and Gentlemen
• Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times. Seeks feedback from Ladies and Gentlemen on opportunities to improve food quality and variety
• Full knowledge of all menu items, the recipes, the methods of production and the presentation standards
• Guides and trains the Cook(s) on a daily basis to ensure knowledge, understanding, high motivation and a positive working environment
• Establishes and maintains effective inter-department working relationships
• Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Executive Sous Chef and / or the Culinary Leadership team
• Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards
• Ensures assigned Galley refrigerators are cleaned and at correct temperature in accordance with Public Health Standards that the logs of all fridges are accurate
• Cleans and sanitizes all Galley equipment after each use and maintains a work area in accordance to Public Health Standards
• Ensures accurate inventory, availability and rotation of products on a daily basis
• Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
• Utilizes Galley equipment correctly and carefully and reports any broken equipment immediately to the Executive Sous Chef
• Responsible to ensure checks of daily expiry dates, temperatures, preservation, storage and proper handling of food items in the Galley are completed and logged