Set sail on a new career with Carnival, and help us bring the FUN to life aboard one of our fantastic vessels! We’re looking for dedicated individuals to join us as Junior Sous Chefs! (Galley, Pantry and Buffet)

Our guest love to eat and with all the amazing food on board our ships who can blame them! As Junior Sous Chef for Carnival you will be responsible for supporting the Executive Chef and Sous Chef to oversee the Culinary Arts operation in your area.   Assisting to Supervise a team of hardworking Culinary professionals the Junior Sous chef helps to oversee the  day to day food preparation and meal services in their section, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

You will be a really foodie who enjoys engaging with your team, has an eye for detail and enjoys being part of a Large diverse and busy team where no two days are the same but there is always FUN! Joining Carnival as a Junior Sous Chef is a great step towards a rewarding career as part of our Galley Management team and a career at sea!  

Position duties and responsibilities:

• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Follow-up on working schedules for all kitchen employees
• To assist in the on-going and scheduled training of all galley employees.
• To direct and motivate all galley employees
• Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Report all discrepancies to the chef
• Monitor quality and presentation of all food items, provide corrective action where necessary
• Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.
• Ensure all kitchen personnel are familiar with operation of all galley equipment.
• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis.  Monitor same and follow up on defective equipment
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Collaborate on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Work with the chef regarding any menu changes, guest feedback, etc.
• Be involved with the welfare of all kitchen personnel.
• Ensure kitchen personnel seeking medical attention are taken care off and followed up on.
• Liaise with the galley stewards regarding timely and efficient cleaning of the kitchen and all equipment
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas.
• Ensure garbage separation standards are enforced throughout the kitchen.
• Provide accurate feedback at all times to the chef
• Ensure kitchen staff attend all boat and fire drills as required
• Ensure kitchen staff attend all meetings as directed by the chef.
• In the absence of a sous chef, be prepared to undertake those duties.
• To perform and additional duties which may be necessary as directed by the management.

Position minimum requirements:

• Fluency in conversational English
• At least 21 years old.