Royal Caribbean Group
Executive Sous Chef (Shipboard Position)
Executive Sous Chef Shipboard role at Royal Caribbean Group. The Executive Sous Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards. The Executive Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas. Responsibilities
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all areas of the Galley: Hot Galley, Pantry, Pastry, and Bakery. Actively monitor all food quality, production, and execution; take corrective action immediately. Conduct inspections and testing in all service areas of responsibility on a regular basis. Understand how to use all galley equipment and utensils. Ensure all galleys are clean and operate in compliance with USPH standards at all times. Ensure equipment is properly repaired and maintained. Maintain adequate food product on hand at all times, in all locations, and prepared in 100% accordance with company standards. Uphold STAR, Safety, Environmental and other company policies and standards. Develop and implement new ideas for operational efficiencies. Leadership
Consistently live by the F&B Operations Guiding Leadership Principles. Maintain high performance standards and take ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction. Inspire the team through encouragement and recognition of outstanding performance. Resolve conflicts with fact-based communication. Collaborate across the organization and create a climate of trust and mutual respect. Kneows brand standards and hold the team accountable for executing against them at all times. Ensure the team is well trained and capable of delivering against the standards consistently. Maintain professional guest-facing communication that is on brand and visually appealing. Be a role model and ambassador of Celebrity Cruises. Exhibit professional leadership presence, positive energy, and passion in all situations. Bring out the best in the team through authenticity, care and humility. Talent
Ensure effective training of all crew, including direct reports. Coach and develop direct reports and high-potential members of the culinary team. Provide candid performance feedback and take appropriate action to improve performance. Accurately identify talent and follow the company’s promotions process. Qualifications
Minimum of five years’ experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Culinary school degree required. Strong management skills in a multicultural and dynamic environment. Excellent communication, problem-solving, decision-making, and interpersonal skills. Knowledge of business and organizational planning, coordination and execution, including strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods. Knowledge of personalized service principles including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Knowledge of human resources policies and practices. Able to create recipes, prepare a la minute presentations, and buffet set-ups. Able to capture the attention of a large audience. Working knowledge of computers and software such as Excel and Word. Core Competencies
Job Skills/Results Key Performance Indicators (KPIs): KPIs assigned to position/department. Operations
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all Galley areas: Hot Galley, Pantry, Pastry, and Bakery. Monitor food quality, production and execution; take corrective action immediately. Conduct inspections and testing in all service areas of responsibility. Understand galley equipment and utensil usage. Ensure galleys are clean and USPH compliant. Maintain equipment and ensure adequate stock on hand in all locations, prepared per company standards. Uphold policies and standards including STAR, Safety, and Environmental guidelines. Develop and implement ideas for operational efficiencies. Senior Leadership Principles
Lead with accountability and drive results across ratings, costs, safety, and crew satisfaction. Inspire and recognize outstanding performance; resolve conflicts factually. Collaborate across the organization and model brand standards. Ensure team training and professional guest communication; act as a positive ambassador of Celebrity Cruises. Other
Talent development: coach and train crew, including direct reports; provide candid feedback and promote talent. Physical & Language Requirements: The role requires standing, walking, using hands, and lifting up to 50 pounds; routine vision requirements apply. Job Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management, Training, and Production Industries: Food and Beverage Services, Food and Beverage Manufacturing, and Hospitality
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Executive Sous Chef Shipboard role at Royal Caribbean Group. The Executive Sous Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards. The Executive Sous Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas. Responsibilities
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all areas of the Galley: Hot Galley, Pantry, Pastry, and Bakery. Actively monitor all food quality, production, and execution; take corrective action immediately. Conduct inspections and testing in all service areas of responsibility on a regular basis. Understand how to use all galley equipment and utensils. Ensure all galleys are clean and operate in compliance with USPH standards at all times. Ensure equipment is properly repaired and maintained. Maintain adequate food product on hand at all times, in all locations, and prepared in 100% accordance with company standards. Uphold STAR, Safety, Environmental and other company policies and standards. Develop and implement new ideas for operational efficiencies. Leadership
Consistently live by the F&B Operations Guiding Leadership Principles. Maintain high performance standards and take ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction. Inspire the team through encouragement and recognition of outstanding performance. Resolve conflicts with fact-based communication. Collaborate across the organization and create a climate of trust and mutual respect. Kneows brand standards and hold the team accountable for executing against them at all times. Ensure the team is well trained and capable of delivering against the standards consistently. Maintain professional guest-facing communication that is on brand and visually appealing. Be a role model and ambassador of Celebrity Cruises. Exhibit professional leadership presence, positive energy, and passion in all situations. Bring out the best in the team through authenticity, care and humility. Talent
Ensure effective training of all crew, including direct reports. Coach and develop direct reports and high-potential members of the culinary team. Provide candid performance feedback and take appropriate action to improve performance. Accurately identify talent and follow the company’s promotions process. Qualifications
Minimum of five years’ experience as a Cook Tournant/Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Culinary school degree required. Strong management skills in a multicultural and dynamic environment. Excellent communication, problem-solving, decision-making, and interpersonal skills. Knowledge of business and organizational planning, coordination and execution, including strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods. Knowledge of personalized service principles including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Knowledge of human resources policies and practices. Able to create recipes, prepare a la minute presentations, and buffet set-ups. Able to capture the attention of a large audience. Working knowledge of computers and software such as Excel and Word. Core Competencies
Job Skills/Results Key Performance Indicators (KPIs): KPIs assigned to position/department. Operations
Ensure all culinary standards and procedures are executed consistently. Understand and perform in all Galley areas: Hot Galley, Pantry, Pastry, and Bakery. Monitor food quality, production and execution; take corrective action immediately. Conduct inspections and testing in all service areas of responsibility. Understand galley equipment and utensil usage. Ensure galleys are clean and USPH compliant. Maintain equipment and ensure adequate stock on hand in all locations, prepared per company standards. Uphold policies and standards including STAR, Safety, and Environmental guidelines. Develop and implement ideas for operational efficiencies. Senior Leadership Principles
Lead with accountability and drive results across ratings, costs, safety, and crew satisfaction. Inspire and recognize outstanding performance; resolve conflicts factually. Collaborate across the organization and model brand standards. Ensure team training and professional guest communication; act as a positive ambassador of Celebrity Cruises. Other
Talent development: coach and train crew, including direct reports; provide candid feedback and promote talent. Physical & Language Requirements: The role requires standing, walking, using hands, and lifting up to 50 pounds; routine vision requirements apply. Job Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management, Training, and Production Industries: Food and Beverage Services, Food and Beverage Manufacturing, and Hospitality
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