Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Junior Sous Chef.

Our guests love to eat and with all the amazing food onboard our ships, who can blame them? As a Junior Sous Chef, you will be responsible for supporting the Executive Chef and Sous Chef by overseeing the day-to-day food preparation and meal services in your section, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  

You will be a real foodie who loves engaging with your team, has an eye for detail, and enjoys being part of a large, diverse, and busy team where no two days are the same, but there is always FUN! Joining Carnival as a Junior Sous Chef is a great step towards a rewarding career as part of our Galley Management team and a career at sea!  

Position Functions:

• Ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout
• Ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate
• Follow-up on working schedules for all kitchen employees
• Assist in the ongoing and scheduled training of all galley employees
• Direct and motivate all galley employees
• Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies to the chef
• Monitor quality and presentation of all food items, and provide corrective action where necessary
• Provide training in all United States Public Health procedures and ensure the same is carried out on a daily basis by all employees
• Ensure all kitchen personnel is familiar with the operation of all galley equipment.
• Ensure galley equipment and accessories are adequately maintained. Submit repair requests and follow up wherever necessary
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis.  Monitor same and follow up on defective equipment
• Follow-up on the daily requisitions from all kitchen outlets
• Review food cost worksheets and daily issues with department heads. Plan any corrective action accordingly
• Ensure all requested paperwork is submitted accurately and on time to the chef
• Lease on a daily basis with the chef regarding potential shortages, and make changes where applicable
• Lease with the chef regarding any menu changes, guest feedback, etc.
• Be involved with the welfare of all kitchen personnel
• Ensure kitchen personnel seeking medical attention are taken care of and followed up
• Liaise with the galley stewards regarding timely and efficient cleaning of the kitchen and all equipment
• Ensure proper collation and storage of all galley equipment and accessories
• Conduct regular operational and sanitation inspections of all kitchen areas
• Ensure garbage separation standards are enforced throughout the kitchen
• Provide accurate feedback at all times to the chef
• Ensure kitchen staff attend all boat and fire drills as required
• Ensure kitchen staff attends all meetings as directed by the chef.
• In the absence of a Sous Chef, be prepared to undertake those duties
• Perform additional duties which may be necessary as directed by the management

Position Minimum Requirements:

• An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
• Certificate program in culinary arts and appropriate work experience
• 3 to 5 years of progressive supervisory and managerial experience in professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
• Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort, or convention center with multiple food and beverage outlets, establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention centers; or 2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
• Chef de Parties of the reputed and exceptional free-standing restaurant
• Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
• Good comprehension of high-volume kitchen operations of formal, informal, and buffet formats
• A strong foundation in culinary skills with the ability to plan, prepare and execute a high-end 6-course menu, including amuse bouche and desserts showcasing modern technique and presentation
• A strong foundation in food presentation principles in both plated and buffet formats
• A solid understanding of current culinary trends, food production principles, and exposure to various cuisines
• Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals
• Practiced understanding and experience of food safety and HACCP principles (a certificate in food safety from an accredited institution is desired but not essential)
• Comprehensive understanding and application of USPH principles and regulations.
• Good understanding of kitchen scullery operations and hygiene standards
• Sound understanding of operating all major and minor kitchen equipment
• Good knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield  
• Must be able to understand and create effective and fair work schedules
• Ability to foster a harmonious work environment that builds and encourages teams
• Required to have a strong foundation in creating an ethical work environment that includes the opinions of team members at all levels of the hierarchy and of various nationalities
• A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and the ability to achieve set goals in this criterion
• Knowledge of Microsoft Office suite
• Knowledge of software suites focused on hospitality operations, such as Micros, Fidelio or Crunchtime