Sous Chef

Summary

The Assistant Chef handles and prepares food and meals for service to guests and crew according to recipes and in a timely manner, under the direction of the Head Chef while maintaining proper galley sanitation and safety standards.

Essential Duties & Responsibilities

Works according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.

• Responsible for the preparation of all food in accordance with the ADC Menu matrix and Recipe Guide.
• Participates in the actual cooking and preparation of food items as a member of the galley staff, including baking breads, desserts, execution of breakfast and other prep as requested by Head Chef.
• Participating in the preparation and plating of all meals.
• Assists Head Chef in training, and developing of the Pantry Chefs, other Assistant Chefs, and galley stewards, by following company policies, and menus.
• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.
• Implementing and executing food handling and cleaning procedures in accordance with the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.
• Follows prescribed hours set forth by the Vessel’s Daily roster.
• Holds a position on the Vessel’s Emergency Station Bill.
• Maintain awareness of basic safety rules, workplace safety and respect for the environment.
• Commit to understanding terrain and vessel itinerary.
• Perform other duties as assigned.
  
  

Minimum Qualifications

• Must be minimum 21 years of age
• High school diploma or equivalent GED
• Two years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work within the last 5 years.
• Communication skills and ability to relate to guests and employees at all levels.
• Must pass a security background check and DOT drug test.
• Alaska Food Worker Card issued by DEC.
  
  

Desired Qualifications

• Proven team player and have a Can-Do attitude.
• Culinary certification through school or previous company.
• ServSafe Certified Food Protection Manager.
• Experience in the cruise industry.
• Organized, even tempered.
• First Aid and CPR Certification.
  
  

Traits And Characteristics

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
• Adaptive to learning new skills and knowledge.
• Adaptive to changes in a progressive work environment.
• Strong record of being organized, dependable and punctual.
• Strong conflict resolution skills and ability to work within a diverse workforce.
  
  

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise often for long periods of time. This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the vessels in Alaska and extended stay up to 5 months on board is required. Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week. Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

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