Sous Chef (Specialty Dining) (Shipboard)

POSITION SUMMARY The Sous Chef - Specialty Dining is responsible for delivering an uncompromising level of culinary quality across The Ritz-Carlton Yacht Collection's Specialty Dining venues, developed in partnership with external culinary partners including Chef Sven Elverfeld of 'Aqua' at The Ritz-Carlton, Wolfsburg (S.E.A. - Sven Elverfeld Aqua - and Seta su Ilma / Seta su Luminara). The Sous Chef - Specialty Dining is an inspiring leader to all Ladies and Gentlemen under their care and ensures that dish preparation, execution, and finish are comparable with a three Michelin Star concept experience. The Sous Chef - Specialty Dining ensures that all stations are ready to perform their duties in a clean, efficient, and timely manner before and during each meal service so that all food served to the guest is of the highest standard, preparing food as delegated by the Executive Sous Chef Specialty Dining and ensuring that all culinary elements leave the Galley at the highest level of quality. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality, and Environmental standards.

• Partners with the Executive Sous Chef Specialty Dining to execute all menus designed by the external culinary partner to the quality expected. • Assists direct reports with daily menus, schedule planning, and food inventory. • Leads the Galley during the Executive Sous Chef Specialty Dining's absence. • Oversees the culinary Ladies and Gentlemen to ensure that food is prepared in a timely manner according to Company Standards and in accordance with recipes, and assists other workstations as necessary. • Follows proper procedures for economical food production and the disposal of all waste, and demonstrates cost and quality awareness while striving to reduce breakage and wastage. • Executes Public Health practices and follows USPH Standards, including but not limited to cleaning, temperature recording, store organization, USPH internal inspections, and Integrated Pest Management. • Trains and mentors all Ladies and Gentlemen on Public Health and Company Standards of cleanliness and sanitation. • Ensures that food service in the Galley as well as the employee dining Galley is of the highest standard through conducting spot checks and tastings at each meal. • Responds to issues or problems immediately and efficiently, involving relevant Ladies and Gentlemen as required, and reports any challenges, complaints, or service difficulties to the immediate supervisor. • Exemplifies full knowledge of the menu items, recipes, methods of production, and presentation standards. • Plans and conducts training of the Chef de Partie - Specialty Dining on preparation of the menu items. • Establishes, maintains, and encourages effective inter-department working relationships. • Ensures proper food handling and transportation in the Galley area. • Prepares daily food requisitions and anticipates food counts. • Conducts daily walk-throughs after each meal to ensure proper dating, labeling, and storing of products. • Engages with guests throughout the Yacht and hosts or contributes to culinary workshops and events. • Models and holds others accountable for promoting the Gold Standards, respect, and fair treatment. • Ensures the daily execution of Line-up in accordance with Company Standards and Brand Guidelines. • Sets the department's expectations for desired behavior, knowledge, and skill levels. • Coaches others by providing constructive feedback; helps direct reports identify developmental needs and monitors progress; promotes an environment where everyone is valued and included. • Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization.

• Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to the position. • Minimum of four (4) years' culinary experience, with a minimum of two (2) years as a Sous Chef in a five-star restaurant or similar luxury establishment. • Strong product knowledge of Food & Beverage, consumables, durables, and equipment items required to operate a cruise catering operation. • Superior knowledge and experience in Public Health Standards related to USPH and HACCP. • Efficient in operating inventory systems in the capacity of a regular user. • Possess superior knife skills. • Ability to work in a fast-paced, hot environment. PHYSICAL REQUIREMENTS While performing the duties of this job, the Lady or Gentleman is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. Ability to lift and/or move up to fifty (50) pounds. COMMUNICATION All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.