Job Ad - Executive Sous Chef - Grand Circle Cruise Line

Grand Circle Cruise Line Grand Circle Cruise Line

Executive Sous Chef

We are looking for Executive Sous Chef for our Cruise ship.
Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers in
accordance with Grand Circle Cruise Line (GCCL) standards, while contributing to a positive work environment.
Responsibilities:
Practicing GCCL values
Leading, coordinating, supporting, motivating, training, and evaluating galley team
Monitoring and ensuring culinary service is up to the highest standards
Responsible for organizing “mise en place”, appropriate storage, and keeping of goods
Responsible for hygiene in the galley in accordance with HACCP regulations
Actively supporting and assisting culinary and restaurant team
Responsible for ordering food, as well as stock and cost control together with Executive Chef
Relieving Executive Chef during his/her absence
Any other duties advised by Executive Chef/Hotel Manager
Skills/Qualifications:
Culinary school diploma or basic education equivalent is preferred
Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel
Cruise ship experience is a plus
Proven leadership abilities and excellent communication skills
Fluency in English

Worldwide

  1. Summary

    Department Cruiser Staff
    Rank Executive Sous Chef
    Ship type Cruise Ship
    Country/Navigation area Worldwide
    Annual salary (USD) -
    Contract type -
    Contract dynamics -
    Benefits -
    Description We are looking for Executive Sous Chef for our Cruise ship. Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers in accordance with Grand Circle Cruise Line (GCCL) standards, while contributing to a positive work environment. Responsibilities: Practicing GCCL values Leading, coordinating, supporting, motivating, training, and evaluating galley team Monitoring and ensuring culinary service is up to the highest standards Responsible for organizing “mise en place”, appropriate storage, and keeping of goods Responsible for hygiene in the galley in accordance with HACCP regulations Actively supporting and assisting culinary and restaurant team Responsible for ordering food, as well as stock and cost control together with Executive Chef Relieving Executive Chef during his/her absence Any other duties advised by Executive Chef/Hotel Manager Skills/Qualifications: Culinary school diploma or basic education equivalent is preferred Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel Cruise ship experience is a plus Proven leadership abilities and excellent communication skills Fluency in English
    Vessel name -
    Requested certificates -
    Required certificates of competency -