Jnr Sous chef

Responsibilities
As a Junior Sous Chef, you will have a critical support role within the middle management
structure of Culinary Operations aboard Margaritaville at Sea vessels. This position acts as the
operational bridge between line leadership and senior culinary management, often serving as the
acting Sous Chef when required. Junior Sous Chefs must display strong culinary acumen,
proactive leadership, and a collaborative approach to team management. Advancement to the
Sous Chef role is contingent upon successful leadership of Team Dining operations and
demonstrated ability to manage Port of Indecision operations independently.
Essential Functions:
• Support all aspects of culinary operations onboard under the guidance of the Sous Chef.
• Lead assigned galley sections and assume full responsibility in the absence of the Sous
Chef.

• Maintain comprehensive knowledge of food production, food safety, and culinary
standards.
• Provide coaching, mentorship, and daily guidance to culinary brigade members.
• Oversee food quality, presentation, portioning, and temperature control throughout service
periods.
• Monitor stock rotation, inventory usage, and adherence to ERP systems for requisition
and cost control.
• Lead by example in implementing USPH, HESS, and environmental safety standards,
including participation in the Environmental Compliance Plan (ECP).
• Ensure operational readiness for Port of Indecision events and functions, demonstrating
independence and initiative.
• Promote guest satisfaction by ensuring exceptional quality and timely service delivery.
• Actively contribute to the training and development of culinary talent through structured
programs.
• Lead the Team Dining Operation during peak periods or as assigned, including menu
execution and service flow.
• Manage shift start-up and close-down routines to ensure hygienic and compliant
workspaces.
• Utilize and report on Medallia and Team Feedback System metrics to support operational
improvements.
• Support departmental initiatives under the 4DX methodology to achieve strategic goals.
• Participate in and lead team briefings, training sessions, and emergency drills.
• Execute any other tasks or duties assigned by senior culinary leadership.
Qualifications:
• Bachelor’s degree in Hotel Management or Culinary Arts preferred.
Experience:
• External candidates must have cruise line experience with multi-outlet dining operations. Candidates must hold a valid STCW, medical certificate, passport, and visa. Additionally, a minimum of 3 appraisals is required.
• Minimum previous role must be Demi Chef de Partie or equivalent, ideally with supervisory responsibility.

• Must meet all standards outlined in the official role profile.
• Must not have been terminated or suspended from the last two positions held.
Knowledge, Skills, and Abilities:
• Strong leadership, communication, and team development skills.
• Proven expertise in food safety, hygiene standards, and USPH/VSP compliance.
• Operational knowledge of ERP systems and inventory management tools.
• Ability to lead independently during operational absences of senior leadership.
• Experience managing team schedules, cost controls, and training programs.
Reporting & Relationships:
• Direct Reports: Culinary personnel within assigned operational section.
• Internal Collaboration: Sous Chef, Provisions Management, Galley Supervisors, Sanitation Personnel, Assistant GOM, Galley Operations Manager, Restaurant Services Management and personnel
Language Requirements:
• Ability to speak English clearly, distinctly and cordially with guests and crew.
• Ability to understand instructions given in English during emergency life saving procedures and drills.
• Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Ability to speak additional languages such as Spanish, French or German preferred.
Physical Requirements:
• While performing the duties of this job, the employee is regularly required to stand; walk;
use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or
smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision
abilities required by this job include close vision, distance vision, color vision, peripheral
vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving
procedures and drills. Full use and range of arms and legs as well as full visual, verbal
and hearing abilities are required to receive and give instructions in the event of an
emergency including the lowering of lifeboats.

Offers to selected candidates will be made on a fair and equitable basis, taking into account
specific job-related skills and experience.
Join us and embark on a career that offers not only the chance to grow professionally but also
the opportunity to be part of a fast growing company that offers opportunities for advancement.
In addition to other duties/functions, this position requires full commitment and support for
promoting an ethical and compliant culture. More specifically, this position requires integrity,
honesty, and respectful treatment of others, as well as a willingness to speak up when they see
misconduct or have concerns.