Sous Chef

The World, Residences at Sea, is the largest privately owned residential yacht on earth.  Employees of The World strive for excellence in everything we do.  We live and work on a one-of-a-kind luxury yacht that sails continuously around the world.  Every few days you will wake to an exciting new port of call.  It’s the ultimate way to work and travel all in one.

The Sous Chef’s primary responsibility is to assist with the management of an assigned galley and to ensure that the highest standards are achieved and maintained within budgetary limitations.  This position works alongside the Chef de Cuisine to manage the daily galley activities, including overseeing the team, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.  The Sous Chef must possess a broad knowledge of classic and contemporary cuisines including French, Italian, Mediterranean and Middle Eastern as well as some knowledge of American cuisine and modern plating techniques.

RESPONSIBILITIES

OPERATIONAL MANAGEMENT

Galley Operations

• Assist the Chef de Cuisine by adjusting daily requisitions to reflect trends and forecasts.
• Complete daily walk-through with the Chef de Cuisine to ensure equipment is in good repair, the cleanliness of assigned areas is maintained and all items are properly rotated and labeled.
• Ensure that all established recipes are adhered to at all times.
• Taste all food to ensure correct preparation.
• Ensure proper set-up for various buffets, service stations, special orders and mise-en-place.
• Assist with the development and maintenance of appropriate par stocks for food products and equipment based on current needs and upcoming functions.
• Communicate with the Chef de Cuisine regarding culinary matters.

Resident and Guest Services

• Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards. Conduct operational trainings as required.
• Acknowledge Residents’ preferences and ensure all changes are communicated to the team.

Administrative Tasks

• Develop, monitor and achieve company, department and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings.
• Continuously review the operation and make recommendations to enhance the product; follow up and resolve Resident and Guest issues; conduct regular in-depth inspections of all operational areas; Submit AVOs and ICANs.
• Create / revise Standard Operating Procedures (SOP) and Job descriptions as needed; develop and execute punch lists and operational action plans.

General

• Continue own education by staying abreast of trends and sharing this information with the team.
• Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating and delivering events and experiences for Residents and Guests.
• Ensure the Time & Attendance Policy (ILO #180) is adhered to and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates.
• Ensure all areas are maintained in accordance with Company Policies, Public Health (HACCP), Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required.
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required.

FINANCIAL MANAGEMENT

• Adhere to the hotel operating and revenue budgets.
• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage.
• Monitor overtime and ensure team members are scheduled according to operational needs.

LEADERSHIP SKILLS

All Leaders are expected to demonstrate the specific behaviors detailed below.

• Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew
• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.
• Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards
• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.
• Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.
• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams success.
• Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships.
• Remain flexible, open and curious to new ideas, adapts quickly and positively to change; fosters meaningful and insightful innovation.
• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.
• Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships.

SKILLS & ABILITIES

• Able to read, write and speak fluently in English.
• Degree in Hospitality Management or related field preferred.
• Certification in Sanitation and Public Health preferred.
• Minimum of 3 year’s relevant experience on a luxury cruise ship, in a private country club or similar,  luxury hotel or resort.
• One additional language (German, French, Italian, Spanish) preferred.
• Good computer skills to include Word, Excel and Outlook.
• Working knowledge of point of sales systems, inventory management systems, Fidelio and computerized reservation systems.
• Broad knowledge of classic and contemporary cuisines including French, Italian, Mediterranean and Middle Eastern essential.
• Knowledge of American cuisine and modern plating techniques preferable.
• Understanding of butcher operations (specification guidelines for meat, fish, seafood, and poultry).
• Knowledge of beverage products and the ability to pair wines with cuisine preferred.
• Experience implementing new food concepts and menus.
• Good organizational skills.

PHYSICAL CONDITIONS

• Ability to work seven (7) days a week for an extended period, including day or night, weekends and holidays.
• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship and may include the repetitive motion of bending, climbing, going up and down the stairs and lifting up to 23 kilograms.
• All Team members must be physically able to participate in emergency life-saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes - indoors to outdoors.
• Ability to pass STCW safety course.
• Able to live harmoniously in close quarters.

Along with worldwide travel opportunities, The World offers many other benefits.  Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state- of- the- art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities.  In addition, we have the most generous Tuition Reimbursement Program in the industry.

At The World we are one team, always passionate and caring and supporting one another in mutual respect.  We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent.