Sous Chef-Disney

• Ensure every food item leaving the Galley is of the highest quality in flavor and presentation
• Lead multi-cultural culinary team of 12 – 20 Crew members from commis chefs to CDP's toward completion of daily work assignment
• Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De Cuisine
• Execute proper menu preparation for all allergy and special dietary needs; ensure training and preparation are in accordance with strict company guidelines
• Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility; prepare and lead culinary team through multiple internal inspections conducted on a weekly basis

• Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations
• Act as liaison between galley crew, CDC and Manager Food Operations
• Together with the Chef de Cuisine, maintain food quality standards during storage, production and service
• Assist chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard
• Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
• Understand, monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards
• Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
• Facilitate daily menu presentation and food tasting
• Provide performance feedback of entire team to the Chef De Cuisine

Required/Desired: Experience,Qualifications, Education, Licenses

• Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship
• Minimum three- to four years' experience of which at least two years working as Chef de Partie (including apprentice ship) experience in a high volume kitchen environment
• Ability to take ownership and lead culinary team within assigned area of responsibility
• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
• Demonstrated leadership and ability to successfully manage multifunctional and diverse areas
• Able to work under pressure of tight timeframes, deadlines and dollar goals
• Must be proficient in all stations in the kitchen
• Demonstrated proficiency in safe food handling, HACCP / USPH
• Ability to follow standardized recipes and proficiency in recipe conversion
• Good time management and organizational skills
• Basic computer knowledge