Executive Sous Chef

Submitted by worldadmin on Sat, 04/02/2011 - 21:43

The Executive Sous Chef’s primary responsibility is to assist with the management of all galley operations and to ensure that high standards are achieved and maintained within budgetary limitations.

This includes all practices, procedures, training, Resident, and Guest satisfaction levels. A procedural approach to managing the galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality service to our Residents and Guests.

The ideal candidate must possess a minimum of 3 years experience as an Executive Sous Chef on an ultra luxury cruise ship, private club, boutique hotel, ultra luxury hotel or resort. BA/BS 3-4 year degree or foreign equivalency and/or 3 years experience as an Executive Sous Chef.