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 Sous Chefs!

Our guests love to eat and with all the amazing food onboard our ships who can blame them! As Sous Chef for Carnival, you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on board.  Assisting to lead a large team of hardworking Culinary professionals the Sous chef is responsible for assisting with the day to day directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

                                                                                   

Part of a large, diverse team the Sous Chef helps to ensure that they work hard and have FUN!. You will be a real foodie who enjoys engaging with your team, has an eye for detail, and enjoy mentoring and coaching a team. 

                                                                                                                                                                            

As with all of our Managers, you’ll be a highly visible member of the team, and will constantly interact with our guests and help them with questions. The vacation experience we promise our guests will start with you! 

Position Functions:

• 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.
• Plan, formulate, distribute and follow up on working schedules for all kitchen employees.
• To ensure the ongoing and scheduled training of all galley employees.
• To direct, motivate, control, evaluate and provide feedback to all galley employees.
• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
• Follow-up to ensure a correct thaw cycle for frozen items is adhered to.
• Monitor quality and specification of all items loaded onto the 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 a daily basis by all employees.
• Ensure all kitchen personnel is familiar with the operation of all galley equipment.
• Ensure galley equipment, accessories, are 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 worksheets and daily issues with department heads. Plan any corrective action accordingly.
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.
• Liaise with Food Operations Manager and Maitre d' Hotels 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 of and followed up.
• Ensure proper collation and storage of all galley equipment and accessories.
• Conduct regular operational and sanitation inspections of all kitchen areas
• Plan and execute any special menus as directed by the chef.
• Provide accurate feedback at all times to the chef.
• Ensure kitchen staff attends all boat and fire drills as required.
• Ensure kitchen staff attends all meetings as directed by Chef.
• Be prepared to take charge of the kitchen in the chef’s absence
• To perform additional duties that may be necessary, as directed by the management.

Position Minumum Requirements:

• A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
• Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
• 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship
• Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center
• Or
• 2 years as a Sous Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
• Sous chefs of reputed and exceptional free-standing restaurants are also considered
• Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
• Good understanding of high volume kitchen operations, of formal, informal, and buffet formats
• A strong foundation in culinary skills with the ability to plan, prepare and execute a high end 8-course menu including amuse bouche and dessert showcasing modern technique and presentation
• A strong foundation in food presentation principles in both plated and buffet formats
• Have a solid understanding of current culinary trends, food production principles, and exposure to various cuisines
• Understanding and experience of financial budget, ability to analyze these objectively, and ability to plan towards achieving set goals
• Ability to forecast and plan operations based upon provided dataset in finance, historical trends, and demographics
• Knowledge and experience of food safety and HACCP principles, a certificate in food safety from an accredited institution is desired but not
• Practiced comprehensive understanding and application of USPH principles and regulations from a managers perspective get added credits
• Comprehensive understanding of kitchen scullery operations and hygiene standards
• Experience and knowledge of inventory control and management, with the ability to analyze and set par levels and achieve inventory goals
• Sound understanding in operation of all major and minor kitchen equipment
• Comprehensive knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield  
• Must be able to understand and create effective and fair work schedules
• Required to create a harmonious work environment, that builds and encourages teams
• Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities
• A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion
• Maintain the CCL team evaluation programs and conduct effective feedback and team reviews
• Intermediate to advanced knowledge of Microsoft office suite and its latest versions
• Working knowledge of PowerPoint and ability to create presentations
• Knowledge of software suites focused on hospitality operations such as Micros, Fidelio, or Crunch time
• Knowledge and ability to create reports interpreting and explaining operations
• At least 21 years old.