Sous Chef - (Ocean) at Scenic

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Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi-Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies

Industry

Travel Arrangements

Description

Scenic Cruises: Combining innovative design and state-of-the-art technology, Scenic Eclipse sets the benchmark in 6-star ocean cruising. It’s more than an ultra-luxury voyage: it’s an immersive, all-inclusive exploration and a once-in-a-lifetime experience. Emerald Cruises: Set sail on the voyage of a lifetime. Whether you’re searching for a tropical haven, looking for sunny shores, wanting to explore new cultures, or longing to relax on board, you’ll discover a world of adventure when sailing with Emerald Cruises. Our People: At Scenic and Emerald Cruises, our employees are the heart and soul of our operations. They are passionate, dedicated, and committed to delivering exceptional experiences to our guests. We believe in fostering a supportive and inclusive work environment where every team member can thrive and grow. Join us and be part of a dynamic team that values innovation, excellence, and the joy of exploration. Together, we create unforgettable journeys and memories that last a lifetime for both our guests and employees. “Amazing people, creating wonder.” The Role: We seek a talented and experienced 'Sous Chef'. Description Brief: The 'Sous Chef' at Scenic and Emerald Cruises assists the Chef de Cuisine and/or Executive Chef in overseeing the entire assigned galley operation. This includes monitoring all food preparation areas, controlling service line hours, and ensuring safe, quality food production. The Sous Chef is responsible for maintaining a guest-oriented service culture to ensure guest satisfaction and repeat business, which in turn increases revenue and profitability. In the absence of the Chef de Cuisine or Executive Chef, the Sous Chef takes full control of the galley operation. Key responsibilities include enhancing buffet presentations, managing inventory and equipment, conducting dinner service, and ensuring cleanliness and compliance with public health policies. The Sous Chef also plays a vital role in training and supporting a multi-cultural team, maximising crew satisfaction, productivity, and retention. They assist in preparing work schedules, lead daily operational updates, and enforce job responsibilities among key personnel. Minimum Requirements: Minimum of eight years of culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment Strong English communication skills, written and spoken Knowledge of public health policies are essential Demonstrated shipboard experience If you have a talent for creating joy and offering genuine, heartfelt service, we encourage you to apply today.

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Responsibilities

The Sous Chef assists the Chef de Cuisine and/or Executive Chef in overseeing the galley operation, ensuring quality food production and guest satisfaction. They also manage inventory, conduct dinner service, and maintain cleanliness and compliance with health policies.