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Job Summary /Job Description

• The primary responsibility of the Executive Sous-Chef is to assist the Executive Chef to maintain an efficient operation of all food production areas by constantly analyzing the quality and cost of food productions.

What's expected

Essential Duties and Responsibilities

Operational:

• Maintain set budget and monitor time management.
• Provideongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization
• and take a disciplined approach when undertaking tasks.
• Identify and develop a practical solution to problems that arise, communicate the findings, and impl ement
• action to resolve it.
• Create a positive and innovative atmosphere and when necessary, go beyond the call of duty in order to
• achieve key objectives.
• Motivate subordinates by maintaining a positive work environment.
• Adopt an accommodating and helpful manner.
• Accept the objectives set by others and work within agreed parameters to ensure tasks are complete.
• Adhere to timelines and meet deadlines in order to overcome problems.
• Possess ability to multitask.
• Oversee the entire food operation with the Executive Chef ensuring that all food outlets and service hours
• are in accordance with company standards.
• Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.
• Organize an efficient flow of production.
• Ensure that all food outlets are operated according to standards and within the given food budgets.
• Create destination dishes and new dishes, concepts and ideas.
• Check all daily events, delegate and follow up.
• Assist with Guest Chefs events.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are
• followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation i n the galley, and that violate
• Public Health & SMS requirements to the Technical department.