Executive Sous Chef

The Executive Sous Chef manages all shipboard food preparation to ensure the line’s high culinary standard of cuisine is maintained within budgetary limitations established as company policy. Assists the Executive Chef in his duties. Ensures guest satisfaction of the food product in their outlet while training staff for continued service.

Oversees standard operating procedures throughout the ship, evaluates galley staff per Seabourn personnel policy, and controls inventory and maintenance records of durable items. Manages team hours to minimize overtime and maintains log sheets of liquors and wines for food preparation. Actively involved in yield and portion control with the Executive Chef.

Reports directly to the Executive Chef de Cuisine in the Galley department. Supervises training on galley equipment and assists in pier loading to verify highest quality of perishable food items. Ensures waste control, minimized grocery breakage, and proper garbage separation.

Executes Seabourn HESS-MS for public health, monitors cooling logs and blast chiller procedures, and conducts physical spot checks in fresh produce fridges. Supervises butcher shop for proper handling of meat to minimize waste. Focuses on food costs, team morale, and support to management.