City Sous Chef

Spirit Cruises Boston , MA 02298

Posted 3 months ago

Job Summary:

Inspired by a commitment to excellence, the service team at the Company* creates unforgettable memories for our guests. The successful associate kitchen manager/sous chef, in conjunction with the Executive Chef, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, sanitation, service and customer satisfaction while maintaining a high level of profitability.

Essential Functions:

Cruise Execution

  • Acts as the on-duty kitchen manager for cruises and manages the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual

  • Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation

  • Maintains close liaison between the kitchen and other departments including the front-of-the house

  • Recommends and executes approved programs that improve the level of service and product quality

  • Executes other projects as assigned by management

Kitchen Team Management

  • Recruits new kitchen staff when necessary to fill vacant positions

  • Participates in training of all new kitchen staff

  • Participates in scheduling kitchen staff according to staffing matrix

  • Adheres to Company's performance management guidelines for all discipline and termination situations

  • Provides input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members

  • Recommends to the Kitchen Manager & F&B Director the promotion of kitchen staff members

  • Develops positive working relationships with city department heads and peers

  • Participates in the development of strong teamwork within the staff

  • Helps develop and execute shipmate incentive programs

Customer Service

  • Ensures effective execution of each cruise (back-of-the house only) according to the specifications of the Product

  • Management Guide so that guests receive a quality, seamless experience on each cruise

  • Resolves guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention

  • Participates in implementing and maintaining effective safety programs in conjunction with the Operations

  • Department

  • Maintains high standards of sanitation in accordance with Spirit standards and in accordance with health department codes & requirements


  • Participates in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget

  • Participates in the inventory process to ensure adequate stock

  • Participates in purchasing all food products and cleaning supplies according to established procedures

  • Participates in processing all invoices in a timely manner to maximize corporate rebate program.

  • Participates in administering the payroll system including scheduling, checking, transmitting and processing

  • Participates in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability

  • Participates in scheduling kitchen staff work periods to achieve maximum payroll efficiency

  • Ensures that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements

  • Attends all scheduled meetings

  • Operates all restaurant systems (PC, restaurant cost analysis software,)


  • Participates in fleet wide task forces as requested


The successful associate kitchen manager/sous chef will personally contribute to the unforgettable guest experience, be favorably viewed by supervisors and peers, and be swift and efficient in the execution of their assigned duties. Performance will be measured by quality, service, departmental tests, management evaluation, and feedback from peers on the city's team.

Job Specifications / qualifications:

  • Minimum of 3 years of total kitchen experience in full-service/banquet, high volume environment. Must include 1 year of kitchen staff management experience

  • High school graduate AND Minimum 2 years formal culinary training; OR 2 years additional kitchen experience in a full-service/banquet, high volume environment

  • ServSafe Certified

  • Manage multiple priorities/tasks

  • Establish and maintain effective working relationships as required by job responsibility.

  • Communicate effectively in oral and written form

  • Effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy

  • Ability to read, write, and speak English to comprehend and communicate job functions

  • Finger/hand dexterity in order to operate food machinery

  • Work in confined spaces

  • Perform duties within extreme temperature ranges

  • Stand, walk, and/or sit continuously perform essential functions for an extended period of time

  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation

  • Finger/grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule

  • Work with Microsoft Office applications (especially Word & Excel)

  • For purposes of this job description only, references to the 'Company' are to the following subsidiaries of Entertainment Cruises, Inc.: Premier Yachts, Inc., Mystic Blue Cruises, Inc., Seadog Ventures, Inc., and Spirit Cruises, LLC. You are employed by one of these subsidiaries, not by Entertainment Cruises, Inc.

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City Sous Chef

Spirit Cruises