Regional Executive Sous Chef

The Regional Executive Sous Chef (RESC) is a leadership position that will primarily travel between ships in their given region. The RESC visits ships to assess the performance of the Sous Chefs, Lead Line Cooks and Line Cooks to ensure the guests have a superior experience. The duration of a typical ship visit is 1 to 4 days. RESC will assist with onboard training of the shipboard Sous Chefs/Lead Line Cooks to ensure that they are providing a high quality and consistent culinary experience for the guests by following approved menus, presentation technique, and standardized recipes. They closely monitor overall shipboard food quality including proper safe preparation techniques, seasoning, and food storage processes.

The RESC will work closely with the Hotel General Manager and Executive Chef to ensure all culinary crew members are meeting FDA regulatory requirements. The RESC will collaborate with the Regional Executive Chef to communicate the performance of the Chefs and other requirements for a successful operation.

The RESC reports to the Regional Executive Chef.

Responsibilities:

Ensure consistency of high food quality for guests and crew.
Ensure all culinary crew comply with the company standards, recipe standards, approved menus, and matrices.
Train Sous Chefs on proper inventory organization procedures.
Assist with onboard training of new hire and internally promoted Sous Chefs, Lead Line Cooks, and Line Cooks including recurrent training.
Ensure Chefs are effectively managing Galley Stewards to maintain impeccable cleanliness of galley and storeroom areas.
Ensure proper sanitation standards are followed.
Ensure all dietary requirements, food allergies, and other special requests are prepared and served to guests.
Ensure compliance with regulations set forth by Food and Drug Administration, US Public Health, US Coast Guard, and other regulatory organizations.
- Including accurate completion of Internal Food Safety Audits and Temperature Logs.
Ensure consistent and seamless transition between Chefs during turnover of duties.
Complete performance assessments of Sous Chefs and Lead Line Cooks in collaboration with the Executive Chef.
Create and maintain positive crew experiences and a safe work environment.
Regularly reports to Regional Executive Chef & Regional Hotel Operations Managers on performance of Sous Chefs, Lead Line Cooks, and Line Cooks.

Work Schedule:

Position is based primarily shipboard.
20 to 25 days shipboard per month during cruise season.

Qualifications:

Culinary Arts degree preferred.
Minimum 5 years corporate chef management experience at a full-service hotel, resort, or cruise ship.
Ability to motivate, train, and assess individual and team performance.
Effective time management skills.
Strong organizational skills and excellent verbal and written communication skills (English).
Available to travel and work a flexible schedule including long days for extended periods of time.
Proficiency in Microsoft Office Suite including Excel and PowerPoint.
US Coast Guard regulated pre-employment drug test.

American Cruise Lines

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Regional Executive Sous Chef