Junior Sous Chef Jobs

POSITION SUMMARY:

Lead designated culinary team of 12 – 20 crew members towards completion of daily work assignment, ensuring the highest level of guest satisfaction, crew support and financial/operational performance. Partner with Executive Sous Chef to lead a multi-cultural brigade in a high volume, fast paced kitchen environment. Responsible for own assigned section within the galley. Partner with Galley Stewarding to understand and monitor sanitation laws, policies and procedures. Ensure compliance with USPH standards and follow through with cooks and stewards

Skills and Qualifications:

Minimum five years experience of which at least two years working as a Chef de Partie (including apprenticeship) experience in high volume kitchen environment. (shipboard experience a preferred).

Minimum of two years formal culinary training, culinary school degree required.

Must be proficient in all stations in the kitchen.

Proficiency in safe food handling, HACCP / USPH.

Very strong management skills in a multicultural and dynamic environment.

Very strong communication, problem solving, decision making, and interpersonal skills.

Superior customer service, teambuilding and conflict resolution skills.

Basic computer and math knowledge.

Ship experience preferred.

If you are interested in this position, you may send your updated resume with a picture to [email protected] and use Career Opportunity: LinkedIN Application/Culinary as your subject email.

• Visit our career page for other job openings at https://careers.royalcaribbeangroup.com/ If you have any questions, feel free to send me a reply at [email protected]