Holland America Line

Operates cruise ships to global destinations

Executive Sous Chef

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeNew York, NY, USANo salary listed

About the Job

Requirements

At least 7 years of experience in a 5-star-or-higher hotel, cruise ship, or high-profile restaurant performing similar duties.
At least 5 years of supervisory experience, preferably in a multinational setting, with demonstrated ability to provide orientation and training.
Experience operating at high volume, with at least 1,000 meals per service.
Certification from an accredited advanced food safety program.
Extensive knowledge of VSP, preferred.
Extensive knowledge of kitchen machinery and knife safety.
Experience working in all major culinary brigade stations and extensive knowledge of the designated station.
Working knowledge of computers and ability to navigate a variety of software programs.
Ability to effectively read, write, and speak English.
A degree from an accredited culinary college or university.

Responsibilities

Prepare, produce, and present food in all outlets, assisting the Executive Chef and ensuring the highest quality of food for guests and crew.
On ships with two Executive Sous Chefs, take responsibility for either the main galley, all Lido operations, and crew mess, or all specialty restaurants.
Comply with company policies for waste separation and environmental compliance, and conduct regular departmental training on these requirements under Global HESS policies.
Assist the Executive Chef with implementing and executing food-handling and galley-cleaning procedures in accordance with USPH standards.
Follow all company HACCP procedures.
Directly supervise food preparation and service in all outlets according to company standard menus and recipes.
Assume responsibility for overall kitchen operations in the Executive Chef’s absence.
Be accountable for guest satisfaction scores relating to food taste, variety, presentation, and overall food experience.
Ensure food-related budgets and targets are met.
Assist the Executive Chef in directing, supervising, and training galley employees, and follow the training program for new hires.
Ensure galley crew members meet company standards for performance, appearance, and personal conduct.
Prepare galley employee work schedules for the Executive Chef’s approval.
Monitor and control actual hours worked, record and report relevant information to the Executive Chef and other departments as needed, and maintain ILO work-hour regulations.
Assist the Executive Chef in preparing objective monthly performance reports for petty officers and crew to support advancement recommendations, and complete and present crew rating cards every 60 days.
Ensure the quality and quantity of items ordered and received onboard; ensure proper storage under USPH procedures and corporate recipes, and report discrepancies to the Executive Chef.
Report malfunctioning equipment or furnishings needing repair or refurbishment to the Executive Chef.
Conduct inspections and supervise maintenance and cleaning in all kitchen areas to maintain appearance, condition, and compliance with USPH standards.
Maintain a visible management presence during meal hours to support efficient food operations for passengers and crew.
Perform other job-related functions as assigned.
Build a strong team and foster collaboration.
Serve as a corporate brand ambassador with onboard teams, supporting and driving long-term company goals and brand direction.
Demonstrate business acumen and financial responsibility.
Carry out other assigned duties, including health, environmental, safety, and security responsibilities.

Desired Qualifications

Experience in a supervisory position in a multinational setting is preferred.
Extensive knowledge of VSP is preferred.

Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.

Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows:

Main Galley, all Lido Operations, and Crew Mess
All Specialty Restaurants

Comply with company policy regarding waste separation and environmental compliance.
Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
Follows all HACCP procedures set by the company.
Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company.
In the absence of the Executive Chef, responsible for the overall operation of the kitchen.
Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
Ensure all food related budget and targets are met.
Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.
Follows training program for all new hires.
Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
Prepares work schedules for all galley employees for approval by the Executive Chef.
Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours.
Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef.
Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.
Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
Perform other job related functions as assigned.

Builds a strong team and fosters collaboration.
Multi-tasking and all around culinarian and leader.
Able to manage high volume and fine dining teams.
Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.
Demonstrates strong business acumen and financial responsibility.

Desired Skills & Experience

7+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Experience in high volume operation of at least 1,000 meals per service.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Working knowledge of computers and the ability to navigate within a variety of software programs.
Ability to effectively read, write and speak English.
Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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