Sous Chef, ****pboard, Miami, Florida
Great Vacations Begin With Great Employees!!
A popular large cruise line is currently hiring excellent Sous Chefs to
join their talented ****pboard staff! The Sous Chef is responsible for
managing and coordinating the activities of various workstations engaged
in preparing and cooking soups, meats, vegetables, desserts, and other
foodstuffs served in a variety of dining venues onboard the vessel.
Essential Responsibilities will include:
Monitoring the assembly of the workstation for the next meal preparation
****ft, including the cleaning and preparation of food storage areas and
refrigerators
Enforcing and following USPH and HACCP procedures for sanitation &
cleanliness, and monitoring workstations & staff for adherence to those
procedures.
Collaborating with the Executive Sous Chef & the Executive Chef to plan
menu requirements, serving arrangements, guest comments and other related
details
Reading menus to estimate food and time requirements, to ensure speed and
efficiency
Providing on-the-job training to strengthen your team’s current
performance, and preparing them for possible advancement.
Reviewing food requisitions from the various workstations and forwarding
them to the Executive Sous Chef for final approval
Observing and evaluating employees and work procedures to ensure quality
standards and service is met
Maintaining food cost at reasonable levels without affecting quality and
standards; reviewing and approving the food requisitions from the various
workstations
Conducting workstation spot checks to ensure items are correctly stored to
minimize food deterioration and waste
Demonstrating the proper operation of all equipment to staff according to
proper procedures, and testing equipment to ensure accuracy of temperature
gauges, heating or cooling elements, etc.
Performing any other job-related duties as assigned by the supervisor or
management
Job Requirements
6 to 8 years experience cooking and preparing food in a 4 or 5 star hotel,
restaurant or high-volume food service facility
Ability to read, interpret and demonstrate the preparation of recipes for
all basic meat, fish, sauce and side dishes according to organizational
standards
Extensive knowledge of food handling procedures with regard to public
health standards.
How To Apply
To apply to this job or for more information please send your resume
to DebraM@[EMAIL PROTECTED]
and/or apply at the website
http://www.SJCJobs.com/default.aspx?id=JobShop
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