Executive Sous Chef

The Executive Sous Chef works closely with the Executive Chef to help manage the culinary activities of our state-of-the-art galleys while executing international cuisine in multiple venues. He/she helps maintain food cost at reasonable levels without affecting quality and standards;  enforces USPH and HACCP procedures for sanitation and cleanliness, and monitors workstations and staff for adherence to those procedures; and manages and trains large culinary staff to ensure performance standards are met on a consistent basis.  Candidates must have extensive experience managing a multicultural team of culinary staff in an upscale hotel, cruise ship, restaurant, or high-volume food service facility.