Position: Regional Executive Sous Chef | ||
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Job Id: 3968 | ||
# of Openings: 1 | ||
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Regional Executive Sous Chef
The Regional Executive Sous Chef (RESC) is a leadership position that will primarily travel between ships in their given region. The RESC visits ships to assess the performance of the Sous Chefs, Lead Line Cooks and Line Cooks to ensure the guests have a superior experience. The duration of a typical ship visit is 1 to 4 days. RESC will assist with onboard training of the shipboard Sous Chefs/Lead Line Cooks to ensure that they are providing a high quality and consistent culinary experience for the guests by following approved menus, presentation technique, and standardized recipes. They closely monitor overall shipboard food quality including proper safe preparation techniques, seasoning, and food storage processes.
The RESC will work closely with the Hotel General Manager and Executive Chef to ensure all culinary crew members are meeting FDA regulatory requirements. The RESC will collaborate with the Regional Executive Chef to communicate the performance of the Chefs and other requirements for a successful operation.
The RESC reports to the Regional Executive Chef.
Responsibilities:
Work Schedule:
Qualifications:
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