<div>Join our culinary team as a Sous Chef onboard a ship! Youll manage culinary administration, support the Executive Chef de Cuisine, maintain confidentiality, and ensure document accuracy. Responsibilities include scheduling meetings, maintaining the chefs calendar, handling correspondence, assisting with food preparation and menu design, managing kitchen staff, and ensuring compliance with sanitation regulations. Apply now to embark on an exciting culinary adventure at sea!</div> <h2> Key Responsibilities </h2> <ul><li>Managing culinary administration and email communication</li><li>Supporting the Executive Chef de Cuisine</li><li>Ensuring confidentiality of sensitive information</li><li>Completing reports and correspondence</li><li>Scheduling meetings and maintaining the chefs calendar</li><li>Handling correspondence and requests</li><li>Assisting with food preparation and menu design</li><li>Managing and training kitchen staff</li><li>Ensuring compliance with sanitation regulations</li></ul><div>The Sous Chef reports directly to the Exe Chef de Cuisine</div> <h2> Physical Demands &amp; Travel </h2> <div><strong>Physical Demands: </strong></div><div>For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. <br /><br />Must maintain physical fitness to perform tasks associated with job. <br /><br /></div><div><strong>Travel Requirements:</strong></div><ul><li>Passport – valid for a minimum of 6 month</li><li>Flag state issued seaman book</li><li>General flag state or flag state approved marine fitness medical United States C1/D visa</li><li>English Marlin test at minimal score of 80% </li><li>Pre-employment medical examination </li></ul><div><strong>Working Conditions:<br /></strong>Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential. </div>

Holland America Line

SBN Sous Chef Galley

Holland America Line