Job Description:
Position: Junior Sous Chef
Responsibilities:
- Assist the Executive Chef and Sous Chef in managing the kitchen operations
- Prepare and cook a variety of dishes according to menu and recipe standards
- Train and supervise kitchen staff, ensuring high quality and consistent food preparation
- Monitor food and supply inventory levels, and place orders as needed
- Maintain a clean and organized kitchen, following all health and safety regulations
- Collaborate with the team to develop new menu items and specials
- Assist with menu planning and cost control initiatives
- Adhere to company policies and procedures, and maintain high levels of professionalism at all times
Requirements:
- Culinary degree or equivalent experience
- Minimum of 2 years experience in a similar role, preferably in a high-volume restaurant or hotel setting
- Strong knowledge of food safety and sanitation practices
- Ability to work in a fast-paced, high-stress environment
- Excellent communication and leadership skills
- Flexible schedule and willingness to work long hours, including evenings, weekends, and holidays
- Ability to travel and work on board a cruise ship for extended periods of time